Upside-Down Peach Muffins Recipe

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Upside-Down Peach Muffins Recipe

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3.5 2
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Nutritional Facts

1 each: 253 calories, 8g fat (4g saturated fat), 36mg cholesterol, 190mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. In each of 18 greased muffin cups, place 1 teaspoon of butter and 1 tablespoon brown sugar. Bake at 375° for 5 minutes.
  3. 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.
Originally published as Upside-Down Peach Muffins in Taste of Home August/September 1994, p17

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