Peachy Moist Muffins Recipe

Peachy Moist Muffins Recipe photo by Taste of Home

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Whenever I make these, I always get compliments because of their sweet and tender texture. I'm sure your family will agree that these delicious muffins are just "peachy"!

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Peachy Moist Muffins Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 12 Servings

15 15 30

Ingredients

1-1/2 cups all-purpose flour
1 cup chopped pecans
3/4 cup sugar
1-1/2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup peach or vanilla yogurt
1/2 cup melted butter
1 teaspoon vanilla extract
1 cup chopped peeled fresh or well-drained canned peaches

Directions

In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 264 calories, 15 g fat (6 g saturated fat), 39 mg cholesterol, 138 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Peachy Moist Muffins in Cookin' Up Country Breakfasts Cookbook , p75

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas