Peach Yogurt Muffins Recipes

Steps:

• Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
• For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
• For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
• Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
• Transfer to a cooling rack and allow to cool completely.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Steps:

• Preheat oven to 400. Spray cups of muffin tin with non-stick oil.
• Mix flour, oats, sugar, baking powder, baking soda, and cinnamon together.
• In a separate bowl, beat eggs, yogurt, honey, oil, and vanilla until blended. Stir peaches into liquid mixture.
• Combine dry ingredients and liquid mixture with several quick strokes.
• Pour batter into 12 muffin cups. Bake 20 minutes, or until a toothpick inserted in center comes out clean.
• Cool muffins 5 minutes on a wire rack. Serve warm.

Steps:

• 1. Heat oven to 400. Combine butter, yogurt, egg, milk and almond extract in a large bowl.
• 2. Stir together flour, sugar, packing powder, baking soda and salt in medium bowl.
• 3. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 16 - 19 minutes (or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
• 4. Meanwhile, stir together all glaze ingredients, slowly pouring in small amounts of milk until glaze is desired consistency. Spoon glaze mixture over warm muffins.

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.