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Praline-Peach Muffins

Praline-Peach Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 12
Serve these fruit- and nut-packed gems when "plain ol' muffins" just won't do.
Updated August 14, 2006
Make With
Make With
Gold Medal Flour

Ingredients

Topping

  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon firm butter or margarine

Muffins

  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 2/3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped fresh peach
  • 1/2 cup coarsely chopped pecans

Steps

  • 1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In small bowl, mix 1/4 cup brown sugar and 1/4 cup pecans. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • 2
    In large bowl, beat 1/2 cup brown sugar, the milk, oil, vanilla and egg until well blended. Stir in flour, baking powder and salt just until ingredients are moistened. Fold in peaches and 1/2 cup pecans. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with topping.
  • 3
    Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack.

  • To remove peach skin quickly, plunge whole peaches into boiling water for about 30 seconds, then plunge immediately into cold water. The skins will slip right off!
  • Fresh peaches out of season? Thawed and drained frozen peaches or well-drained canned peaches work just as well as fresh.
  • Walnuts or almonds would also complement the peach flavor in these muffins.

Nutrition Facts

Serving Size: 1 Muffin
Calories
245
Calories from Fat
115
Total Fat
13 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
150 mg
Potassium
150 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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