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:

Quickview
248k Calories
3g Protein
8g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
248k
12%

Fat
8g
14%

  Saturated Fat
5g
33%

Carbohydrates
37g
13%

  Sugar
21g
23%

Cholesterol
48mg
16%

Sodium
317mg
14%

Alcohol
0.9g
5%

Get Enough Of These
Protein
3g
7%

Selenium
9µg
14%

Manganese
0.24mg
12%

Vitamin B1
0.18mg
12%

Folate
43µg
11%

Vitamin B2
0.17mg
10%

Vitamin A
405IU
8%

Vitamin B3
1mg
8%

Iron
1mg
7%

Phosphorus
53mg
5%

Fiber
1g
5%

Vitamin E
0.58mg
4%

Copper
0.07mg
3%

Potassium
115mg
3%

Vitamin B5
0.3mg
3%

Vitamin C
2mg
3%

Vitamin D
0.39µg
3%

Calcium
25mg
3%

Magnesium
9mg
2%

Zinc
0.35mg
2%

Vitamin B12
0.12µg
2%

Vitamin K
1µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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