Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
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Peach and Blueberry Sour Cream Muffins recipe
These Peach and Blueberry Sour Cream Muffins are loaded with fresh fruit inside with sugary crumb topping with sweet glaze on top. Enjoy for breakfast or dessert.
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Peach Streusel Muffins Recipe /// Muffin de Durazno
Peach Streusel Muffins.
Ingredients:
Streusel Topping:
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Muffins:
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 Tablespoons (45ml) milk (any kind)
1 and 1/2 cups peeled, chopped peaches
Make the muffins:
1 In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
2 In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
3 Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
4 Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
5 Drizzle the glaze over the warm muffins.
Muffins de Durazno.
Ingredientes:
Cubierta:
1/3 Taza de azucar Morena.
1 Cucharada de azucar.
1 Cucharadita de canela.
1/2 Barrita de mantequilla derretida.
2/3 Taza de harina.
Muffins:
1 Barrita de mantequilla a temperatura ambiente.
½ Taza de azúcar morena.
¼ Taza de azúcar.
2 Huevos.
½ Taza de crema acida.
2 Cucharaditas de vainilla.
13/4 Tazas de harina.
1 Cucharadita de bicarbonato de sodio.
1 Cucharadita de polvo para hornear.
½ Cucharadita de canela.
½ Cucharadita de sal.
3 Cucharadas de leche.
1 Taza de duraznos pelados y picados.
Glaseado:
1 Taza de azúcar glass.
3 Cucharadas de leche.
½ Cucharadita de vainilla.
Preparación:
Cubierta:
1 En un bowl, combine los dos tipos de azúcar y la mantequilla, agregar el harina hasta formar una pasta uniforme y dejar reposar en refrigeración mientras se hace la otra parte de la receta.
Muffin:
1 En un bowl de batidora, acremar la mantequilla por dos minutos a velocidad media, agregar los dos tipos de azúcar y batir por dos minutos mas. Agregar los huevos, la crema acida, la leche y la vainilla.
2 En otro bowl, mezclar todos los ingredientes en polvo.
3 Agregar los ingredientes en polvo a la mezcla anterior y batir por dos minutos mas a velocidad media.
4 Ya teniendo la pasta, agregar los trozos de duraznos y envolver con mucho cuidado de no romperlos, se coloca la pasta en moldes previamente engrasados y se le agrega la masa de la cubierta encima de cada muffin.
5 Se hornean a 180 C por 25 minutos.
6 Ya fríos, se les agrega el glaseado por encima.
Glaseado:
1 En un bowl mezclar todos los ingredientes hasta obtener una consistencia uniforme.
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Peach Streusel Muffins | Sally's Baking Recipes
This peach muffin recipe uses my go-to base muffin batter. Top these buttery and cake-like muffins with brown sugar cinnamon streusel and don't forget to finish them off with a drizzle of vanilla icing. Of course both are completely optional if you prefer plain peach muffins.
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• More of Sally's baking recipes:
Sour Cream Blueberry Scones Recipe | Peaches and Cream
These scones turn out soft, light, and moist every time! The trick is sour cream and lots of butter!
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Ingredients:
2 cups flour
1 Tbl. baking powder
1 tsp. salt
1/3 cup powdered sugar
1/2 cup cold butter
1 egg, beaten
3/4 cups sour cream
1 Tbl. heavy whipping cream
1 cup blueberries
Oven: 400* Fahrenheit