Peach Shortcake Muffins | Recipes

Peach Shortcake Muffins

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Makes:12 muffins
Freezing:Excellent

Ingredients

Muffins

1 2/3 cups 400 mL Robin Hood® Original All Purpose Flour
¾ cup 175 mL sugar
2 ½ tsp 12 mL baking powder
½ tsp 2 mL ground ginger
¼ tsp 1 mL salt
6 tbsp 90 mL Crisco® All Vegetable Shortening
1 cup 250 mL milk
2 cups 500 mL coarsely chopped peaches

Topping

¼ cup 50 mL Sugar in the Raw® Natural Turbinado Sugar
½ tsp 2 mL cinnamon

Directions

  1. Preheat oven to 400°F (200°C). Grease or line muffin cups with paper liners.
  2. Combine flour, sugar, baking powder, ginger and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until the mixture is crumbly. Stir in milk and peaches.
  3. Spoon into prepared muffins cups.
  4. Mix sugar and cinnamon in a small bowl. Sprinkle muffins with topping mixture.
  5. Bake in preheated oven 20 to 22 minutes or until a toothpick inserted in center of muffin comes out clean. Cool in pan on wire cooling rack 10 minutes before removing from pan. Continue cooling on wire rack.

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