Preheat oven to 425 degrees F and grease a standard 12-muffin tin. Make the streusel crumb topping and set aside. Whisk dry ingredients: f lour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Combine wet ingredients: m elted butter, honey, Greek yogurt, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry, and mix until just combined. Fold in the blueberries and peaches. Fill muffin cups with batter. Bake in the preheated oven until the tops spring back when lightly touched, 18 to 20 minutes. Stir together remaining 2 teaspoons white sugar, cinnamon, and nutmeg in a small bowl.
Blueberry Peach Muffins Recipe Recipe Peach muffin recipes, Healthy
Preheat oven to 375 degrees. Line a muffin pan with cupcake liners; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside. In a large bowl, use a handheld mixer to mix together eggs, sugar, sour cream, butter, and vanilla for about 2 minutes. If you are using paper liners, line 6 jumbo bakery-style muffin tins. Alternatively, grease the muffin tins and set aside. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt. In a smaller mixing bowl, beat eggs until frothy. Add in the milk and cooled melted butter and vanilla and Greek yogurt. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Preheat oven to 400°F. Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer. In a small bowl, combine all the ingredients for the streusel and mix until you have coarse crumbs. Set aside.
Bakery Style Blueberry Peach Muffins She's Not Cookin'
Fold in blueberries and peaches. 6. Grease muffin tins or line with paper liners and fill 1/2 to 3/4 full. 7. Bake for 18 to 20 minutes or until toothpick or cake tester comes out clean. 8. Melt the buttr. In another small bowl, stir together topping sugar, cinnamon, and nutmeg. 9. Directions. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Make the streusel topping: In a medium bowl, combine both sugars, cinnamon, salt and melted butter. Using a fork, stir in the flour. The streusel topping will be thick and crumbly. Blueberry-Peach MuffinsIngredients1 ½ cups whole wheat flour½ cup rolled oats1 ½ tsp ground cinnamon½ tsp salt½ tsp baking soda2 eggs½ cup honey or maple syrup½ cup coconut oil, melted⅔ cup peaches, peeled and diced⅔ cup blueberries, fresh or frozenDirectionsPreheat oven to 375°F. Combine dry ingredients - flour, oats, cinnamon, salt, and baking soda - in Preheat oven to 425 °F.Prepare tins with liners or non-stick spray. Brown butter on stovetop over medium heat until darkened in color, leave to cool.
Blueberry Peach Muffins Recipe Allrecipes
Gluten free and refined sugar free. Preheat oven to 350F/176C degrees. In a large mixing bowl, whisk together oat flour, almond flour, tapioca flour (or arrowroot if using), baking powder, baking soda, and salt. Then, add eggs, maple syrup, lemon zest and coconut oil. Mix until cohesive batter forms. To make the muffins: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Add the brown sugar and sugar and beat on high until fluffy, about 2 minutes. Add the eggs, yogurt, and vanilla, scrapping down the sides of the bowl as needed.
Preheat oven to 350 degrees. Combine sugar, oil, egg, peaches and yogurt in a medium size bowl. Beat until well blended. Combine flour, baking powder, baking soda, salt and flax seed in another medium bowl. Stir well with a whisk. Add dry mixture to the wet mixture and stir lightly just until moist. Instructions. Preheat the oven to 350 degrees F. Grease a muffin pan. In a large bowl, blend the banana, applesauce, sugar, oil, and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches, blueberries and walnuts.
Peach and Blueberry Breakfast Muffins
Peach and Blueberry Muffins . Ingredients. 2 cups all-purpose flour. 1 cup whole wheat flour. 1 cup sugar. 1/2 cup packed brown sugar. 1 TBLS baking powder. 1 tsp salt. 2 tsp ground cinnamon. 3/4 tsp ground nutmeg. 8 TBLS (one stick) unsalted butter. 3 large eggs. 2/3 cup whole milk. 1 1/2 TBLS vanilla extract. Instructions. Lightly grease 6 jumbo muffin cups. Preheat oven to 500°F. In a small bowl, combine all ingredients for streusel topping. Set aside. In a medium bowl, beat together milk, oil, eggs and vanilla. Set aside. In a large bowl, combine flour, sugar, baking powder and salt. Add fruit and toss to coat.
