Peaches and Cream Muffins
These light and summery peach muffins are a fun way to incorporate the perfect summery peach taste.... made simple using our Yellow Cake Mix!
Peaches and Cream Muffins
Serves: 12-16 muffins | Prep Time: 15 min | Cook Time: 20 min
Ingredients
- 1-2 ripe peaches, peeled and diced small1 Tbsp (13g) brown sugar1/2 tsp (1.4g) cinnamon
- 3 eggs OR 3/4 c (120ml) aquafaba
- 1/3 cup (80ml) vegetable oil
- 2/3 cup (158ml) regular or DF milk
Dry Ingredients
- 1 bag or box Better Batter Yellow Cake Mix (either one will work)
- 2 Tbsp Better Batter Flour (any blend will work)
- 1 tsp (4.8g) baking powder
Instructions
Preheat and Prepare. Heat oven to 425F. Prepare 12-16 muffin cups with paper liners, or spray tin with non-stick cooking spray.
Combine peach mixture. In a small bowl combine diced peaches, brown sugar, and cinnamon. Allow peaches to rest and absorb flavors while you continue with the batter.
Combine Wet ingredients. In a small bowl, beat together eggs or aquafaba, oil, and milk. set aside.
Combine Dry ingredients. In a medium bowl, mix together yellow cake mix, flour, and baking powder.
Make Batter. Combine wet mixture and dry mixture together until smooth, Fold the peach mixture into the batter.
Scoop batter into muffin cups. Place filled tin into the oven.
Bake at 425 for 5 minutes, then lower the oven to 350F and continue to bake for 15 minutes more.
Cool on wire rack and Serve.
This recipe was adapted from a recipe originally published by Libby Weiss in August 2015. Original photo of food by Libby Weiss.
