Peachy Muffin Cakes Recipe

Name: Peachy Muffin Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; 3 12 ounces vanilla pudding mix; 1 ½ teaspoons baking powder; ⅛ teaspoon salt; ½ cup butter, softened (1 stick); ⅓ cup sugar; 2 eggs; 1 teaspoon vanilla; ¾ cup low-fat milk; ¼ cup peach jam or ¼ cup peach preserves

Servings: persons

1 ½ cups flour
3 12 ounces vanilla pudding mix
1 ½ teaspoons baking powder
⅛ teaspoon salt
½ cup butter, softened (1 stick)
⅓ cup sugar
2 eggs
1 teaspoon vanilla
¾ cup low-fat milk
¼ cup peach jam or ¼ cup peach preserves

1
Preheat oven to 350, and line a muffin tin with paper liners.
2
Whisk flour, pudding mix, baking powder, and salt in a medium bowl.
3
Set aside.
4
Cream butter and sugar in a large bowl.
5
Beat in eggs and vanilla.
6
Alternately add flour mixture and milk to bowl (the batter will be a bit stiff).
7
Spoon batter into prepared muffin tin, filling about halfway.
8
Place scant teaspoon of jam on top of each cupcake; press in lightly.
9
Bake 20-25 minutes, or until toothpick comes out clean.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups flour, 3 12 ounces vanilla pudding mix, 1 ½ teaspoons baking powder, ⅛ teaspoon salt, and more.

Yes, Peachy Muffin Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peachy Muffin Cakes

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