Print Options

Back to Upside-Down Peach Muffins >

Include these items:

Taste of Home Logo

Upside-Down Peach Muffins

 Upside-Down Peach Muffins
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.
18 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 cup milk
  • 1/4 cup canola oil
  • 2 eggs
  • 2 cups King Arthur Unbleached 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,

2 of 2

Upside-Down Peach Muffins (continued)

Nutritional Facts: 44 g carbohydrate, 1 g fiber, 3 g protein.