Stonewall Kitchen Harvest Peach Muffins – a delicious recipe with peaches, unsalted butter, flour, baking powder, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Place 10 cups of a muffin tin with paper liners.
3
To peel peaches, drop into boiling water for 30 seconds, then gently transfer to a bowl of ice water.
4
When cool, peel off the slippery skin.
5
Dice and set aside.
6
Melt butter and set aside.
7
Whisk together flour and baking powder in a small bowl.
8
Set aside.
9
Whisk together sugar, milk, egg and vanilla in a large bowl.
10
Whisk in melted butter, the fold in peaches.
11
Gently fold in flour mixture until just blended.
12
Do not overmix.
13
Fill 10 muffin tins until almost full.
14
Bake 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean.
15
Cool on rack 5 minutes before removing from pan.
16
Serve warm!
490
kcal
Calories
13
g
Fat
88
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large fresh peaches, 4 tablespoons unsalted butter, 1 ½ cups flour, 2 ½ teaspoons baking powder, and more.
Yes, Stonewall Kitchen Harvest Peach Muffins 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.
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