Roasted Peach Muffins with Cinnamon Rum Glaze
Roasted Peach Muffins with Cinnamon Rum Glaze is a lacto ovo vegetarian morn meal. This recipe serves 12. One serving contains 247 calories, 4g of protein, and 9g of fat. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Life as a Strawberry requires powdered sugar, peach, buttermilk, and rum. 129 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes are Roasted Peach Muffins with Cinnamon Streusel, Peach Pie Muffins with Brown Butter Glaze, and Peach and Roasted Cinnamon Bundt Cake with Cinnamon Sugar #Bundtamonth.
Servings: 12
Ingredients:
1 tsp. baking soda
1 tsp. brown sugar
1/4 cup buttermilk*
2 tsp. cinnamon
2 eggs
2 cups all-purpose flour
2 Tbsp. milk
1/2 cup roasted peach puree (recipe below)
2-3 large peaches, sliced into medium-sized pieces
1/2 cup powdered sugar
2 Tbsp. rum
1 tsp. salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 tsp. vanilla
Equipment:
baking sheet
oven
hand mixer
food processor
colander
blender
muffin liners
muffin tray
whisk
bowl
toothpicks
sauce pan
Cooking instruction summary:
Toss the peaches with the cinnamon, rum, and brown sugar.Spread in an even layer on a baking sheet.Bake at 325 for 35-45 minutes or until soft and carmelized.Remove from oven and let cool.Transfer roasted peaches to a food processor or blender and blend until smooth.Strain puree through a mesh colander to remove any large chunks or pieces of peach skin.Store puree in an airtight container in the fridge until ready to use, up to 1 week.Cream butter and sugars in an electric mixer until light and fluffy.Add vanilla and eggs and beat until combined.In a separate bowl, whisk together peach puree, rum, and buttermilk. (A food processor will also do the trick).In another bowl, sift together flour, salt, and baking soda.Alternate adding peach and flour mixtures to the electric mixer, making sure to start and end with the flour mixture. I like to add 1/3 of the flour, then 1/2 of the peach mix, then another 1/3 of the flour, then the rest of the peach mix, followed by the rest of the flour. Beat until combined in between each addition.Fill muffin tins or muffin cups 2/3 full with batter.Bake at 325 for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.Remove muffins from oven and let cool. Drizzle with cinnamon rum glaze (recipe below).Store muffins in an airtight container for up to 1 week.In a small saucepan, combine rum, milk, vanilla, and cinnamon over medium heat.Heat mixture to a simmer and let simmer for two minutes.Remove mixture from heat and let cool for 5-10 minutes.Whisk together liquid mixture and powdered sugar. If mixture is too runny, add more powdered sugar or let stand until slightly thickened.Drizzle glaze over top of Roasted Peach Muffins or dip muffins directly into glaze. Eat immediately or allow glaze thirty minutes to set. Store muffins in an airtight container for up to 1 week.
Step by step:
1. Toss the peaches with the cinnamon, rum, and brown sugar.
2. Spread in an even layer on a baking sheet.
3. Bake at 325 for 35-45 minutes or until soft and carmelized.
4. Remove from oven and let cool.
5. Transfer roasted peaches to a food processor or blender and blend until smooth.Strain puree through a mesh colander to remove any large chunks or pieces of peach skin.Store puree in an airtight container in the fridge until ready to use, up to 1 week.Cream butter and sugars in an electric mixer until light and fluffy.
6. Add vanilla and eggs and beat until combined.In a separate bowl, whisk together peach puree, rum, and buttermilk. (A food processor will also do the trick).In another bowl, sift together flour, salt, and baking soda.Alternate adding peach and flour mixtures to the electric mixer, making sure to start and end with the flour mixture. I like to add 1/3 of the flour, then 1/2 of the peach mix, then another 1/3 of the flour, then the rest of the peach mix, followed by the rest of the flour. Beat until combined in between each addition.Fill muffin tins or muffin cups 2/3 full with batter.
7. Bake at 325 for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Remove muffins from oven and let cool.
9. Drizzle with cinnamon rum glaze (recipe below).Store muffins in an airtight container for up to 1 week.In a small saucepan, combine rum, milk, vanilla, and cinnamon over medium heat.
10. Heat mixture to a simmer and let simmer for two minutes.
11. Remove mixture from heat and let cool for 5-10 minutes.
12. Whisk together liquid mixture and powdered sugar. If mixture is too runny, add more powdered sugar or let stand until slightly thickened.
13. Drizzle glaze over top of Roasted Peach Muffins or dip muffins directly into glaze. Eat immediately or allow glaze thirty minutes to set. Store muffins in an airtight container for up to 1 week.
Nutrition Information:
covered percent of daily need
