Ingredients for Poppy Seed Peach Muffins
- 1/2 cup (113g) softened butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (4 ounce) jar peach baby food
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How to Make Poppy Seed Peach Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 tablespoons poppy seeds, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (4 ounce) jar of peach baby food, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fill each muffin liner about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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
10 g
Sugar
73g
Fat
32g
Carbs
9g
