Best 7 Peach And Cranberry Muffins Recipes

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Peach and cranberry muffins are a delectable treat that combines the sweet and juicy flavors of peaches with the tart and tangy notes of cranberries. These muffins are perfect for a quick breakfast, an afternoon snack, or a delightful dessert. With their moist and fluffy texture, they are sure to satisfy your sweet cravings. Whether you are a seasoned baker or a beginner in the kitchen, this article will provide you with the essential information and step-by-step guidance to create perfect peach and cranberry muffins that will tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH MUFFINS



Peach Muffins image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

4 Tbs. sweet butter
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1 large egg
3/4 cup sugar
1/2 cup milk
3/4 cup sour cream
2 large, ripe peaches (to make 1 1/2 cups chopped peaches)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin. Melt butter in a saucepan over low heat and set aside. Mix flour, baking powder and salt in medium bowl. In another bowl, whisk the egg, then add the sugar. Whisk until thick and thoroughly mixed. Continue to whisk, adding the milk and melted butter. Add the sour cream and stir to combine. Fold the egg mixture into the flour mixture until well combined. Add the chopped peaches and stir until just combined.
  • Drop tablespoons of the batter into the muffin tins until half full. Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool muffins in tins for 10 minutes, then turn them out onto a wire rack to finish cooling. Serve immediately or store in an airtight container for up to 2 days.

PEACH AND CRANBERRY MUFFINS



Peach and Cranberry Muffins image

A great way to use up peaches. Add cranberries for color and taste, and sprinkle brown sugar on top before baking, if desired.

Provided by Greenflowers

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 ¼ cups applesauce
3 eggs, lightly beaten
2 cups peeled, pitted, and chopped peaches
1 ½ (12 ounce) packages fresh cranberries
2 tablespoons brown sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk 3 cups flour, cinnamon, baking soda, and salt together in a large bowl. Stir white sugar, applesauce, and eggs together in another bowl. Add sugar mixture to flour mixture and stir until batter is just combined. Fold peaches and cranberries into batter. Spoon batter into prepared muffin cups.
  • Stir brown sugar and 2 tablespoons flour together in a small bowl. Sprinkle brown sugar mixture over the tops of the muffins.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes before transferring muffins to a wire rack to cool completely.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 35.1 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 159.9 mg, Sugar 20.6 g

PECAN CRANBERRY MUFFINS



Pecan Cranberry Muffins image

When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen cranberries
1-1/4 cup sugar, divided
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
1 cup whole milk
1 cup chopped pecans
1 teaspoon grated lemon zest

Steps:

  • In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts : Calories 241 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH MUFFINS



Peach Muffins image

"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 274 calories, Fat 17g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

MOIST CRANBERRY PECAN MUFFINS



Moist Cranberry Pecan Muffins image

An adapted recipe that my wife thinks is amazing.

Provided by thompson4808

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h10m

Yield 24

Number Of Ingredients 19

½ cup butter, softened
½ cup cinnamon-flavored applesauce
1 cup white sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup plain Greek yogurt
¼ cup orange juice
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries
½ cup chopped pecans
¼ cup white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  • Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
  • Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
  • Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 40 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 193.2 mg, Sugar 22.8 g

CRANBERRY PEAR MUFFINS



Cranberry Pear Muffins image

Make and share this Cranberry Pear Muffins recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 (15 1/4 ounce) can sliced pears
4 cups corn flakes
3 egg whites
2 tablespoons vegetable oil
1/2 cup tart dried cranberries
glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
5 teaspoons pear juice or 5 teaspoons water

Steps:

  • In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda,salt and the 1 teaspoon cinnamon. Set aside.
  • Drain pears, reserving liquid. Place pears, corn flakes cereal, egg whites, oil, and 3/4 cup of the pear liquid in food processor bowl. Using metal blade, process mixture about 30 seconds or until smooth. Add pear mixture and cherries to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
  • Bake at 400° F about 20 minutes or until golden brown. Remove from pan and drizzle with mixture of powdered sugar, 5 teaspoons of pear liquid or water and the remaining 1/2 teaspoon cinnamon. Serve warm or cold.

Nutrition Facts : Calories 212.4, Fat 2.6, SaturatedFat 0.3, Sodium 277.3, Carbohydrate 45.5, Fiber 2.1, Sugar 23.4, Protein 3.3

CRANBERRY-PECAN MUFFINS



Cranberry-Pecan Muffins image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 45m

Yield Eighteen muffins

Number Of Ingredients 11

1 3/4 cups toasted pecans
3/4 cup unsalted butter, softened, plus more for greasing muffin tins
1 1/2 cups plus 2 tablespoons sugar
1 1/2 teaspoons grated orange zest
2 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
3/4 cup whole milk
2 cups fresh cranberries

Steps:

  • Preheat oven to 350 degrees. Grind 3/4 cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
  • Using an electric mixer, cream the butter and 1 1/2 cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
  • In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
  • Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 197 milligrams, Sugar 20 grams, TransFat 0 grams

Tips:

  • Choose ripe, flavorful peaches: The sweetness and juiciness of the peaches will greatly impact the overall taste of the muffins. If you can't find ripe peaches, you can substitute frozen or canned peaches, but be sure to drain them well to prevent the muffins from becoming too soggy.
  • Use fresh or frozen cranberries: Fresh cranberries are available in the fall and early winter, but frozen cranberries are a great option all year round. If using frozen cranberries, be sure to thaw them before adding them to the batter.
  • Don't overmix the batter: Overmixing the batter can result in tough, dense muffins. Mix just until the ingredients are combined and no streaks of flour remain.
  • Fill the muffin cups to the top: This will help the muffins rise properly and prevent them from becoming dry.
  • Bake the muffins until a toothpick inserted into the center comes out clean: Overbaking the muffins will make them dry and crumbly.
  • Enjoy the muffins warm or at room temperature: Peach and cranberry muffins are best enjoyed within a day or two of baking, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Peach and cranberry muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their sweet and tangy flavor, these muffins are sure to please everyone. So next time you're looking for a tasty and satisfying treat, give this recipe a try.

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