Ingredients for Peach Pie Muffins
- Nonstick Cooking Spray
- All Purpose Flour
- Yellow Cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- Ground Cloves
- Frozen Sliced Peaches
- 2 large eggs
- 1 cup granulated sugar
- Vanilla Extract
- Unsalted Butter
- ½ cup buttermilk
- ¼ cup plain yogurt
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How to Make Peach Pie Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup cornmeal, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Set aside.
- Drain one 20-ounce can of sliced peaches, reserving ¼ cup of the juice.
- In a food processor, combine 2 cups of the drained peach slices and the reserved peach juice. Add 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract.
- Process until smooth, scraping down the sides as needed (about 1 minute).
- Transfer the peach puree to a large bowl.
- Roughly chop the remaining peach slices. Add them to the bowl along with ½ cup (1 stick) melted unsalted butter, ½ cup buttermilk, and ¼ cup plain yogurt.
- Stir well to combine.
- Gently fold in the dry ingredients until just moistened. Do not overmix.
- Fill muffin cups ¾ full.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy! Store leftover muffins in an airtight container at room temperature for up to 24 hours or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
70g
Fat
20g
Carbs
11g
