Ingredients for Peach Shortcake Muffins
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How to Make Peach Shortcake Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 cup milk and 2 cups chopped fresh peaches (or 2 cups canned peaches, drained).
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- For the topping: In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons cold margarine. Cut together until crumbly.
- Sprinkle the topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
597g
Fat
89g
Carbs
109g
