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Upside-Down Peach Muffins Recipe

Mt. Pleasant, Michigan's Geraldine Grisdale showcases her state's fine peach crop in these novel muffins. "They make pretty individual servings for breakfast, a snack or even dessert," comments Geraldine.

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Upside-Down Peach Muffins Recipe

Prep: 15 min. Bake: 30 min.

Yield: 18 Servings

15 30 45

Ingredients

1 cup milk
1/4 cup canola oil
2 eggs
2 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 cup plus 2 tablespoons packed brown sugar
3 cups sliced peeled ripe peaches

Directions

In a small bowl, beat the milk, oil and eggs until smooth. Combine the flour, sugar, baking powder and salt; add to the egg mixture and mix well.
In each of 18 greased muffin cups, place 1 teaspoon of butter and 1 tablespoon brown sugar. Bake at 375° for 5 minutes.
Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 253 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 190 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Upside-Down Peach Muffins in Taste of Home August/September 1994, p17

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