Jennah

This Pork Chops & Rice Casserole is a comforting, hearty dish that’s as easy to prepare as it is delicious. Tender, seasoned pork chops nestled on a bed of flavorful rice make for a mouthwatering meal your family will love. The best part? It’s all done in one skillet, meaning minimal cleanup for a maximum flavor-packed dinner.

In our home, this Pork Chops & Rice Casserole is a total hit! My husband adores the tender pork chops, and our kids can’t get enough of the rich, savory rice. This recipe has become a weeknight go-to because it’s effortless and the whole family devours it. I remember the first time I made it—everyone was quiet as they savored each bite. Since then, this has been one of those dishes we all look forward to, especially when we want something comforting and satisfying.

Why This Pork Chops & Rice Casserole Will Be Your New Family Favorite

1. One-Pan Wonder: This entire meal is cooked in one skillet, making both cooking and cleaning super simple.

2. Perfectly Seasoned Pork Chops: A blend of garlic, paprika, and onion powder makes the pork chops flavorful and juicy.

3. Flavorful Rice: The combination of beef broth and French onion soup infuses the rice with deep, savory flavors that complement the pork beautifully.

4. Foolproof Cooking: By baking everything together, the rice absorbs all the rich flavors while the pork cooks to tender perfection.

Ingredients:

• 4 bone-in pork chops (1-inch thick, about 680g/1.5 lb total)
• 1 teaspoon (4g) garlic powder
• 1½ teaspoons (6g) paprika
• 1 teaspoon (4g) onion powder
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) ground black pepper
• 4 tablespoons (56g) unsalted butter
• 3 cloves garlic, minced
• 2 cups (400g) uncooked long-grain rice
• 2 cups (480ml) low-sodium beef broth
• 1 can (10 oz/284g) French onion soup
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready while you prep.
2. Season the pork chops: Pat the pork chops dry with a paper towel. On a cutting board, evenly season both sides of the pork chops with garlic powder, onion powder, paprika, salt, and pepper.
3. Sauté the rice: In a large, oven-safe skillet (about 12 inches), heat over medium-high and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the uncooked rice, making sure it absorbs all the butter, and stir for another minute or two.
4. Add liquids: Pour in the beef broth and French onion soup. Stir the mixture to combine the flavors.
5. Assemble the dish: Gently place the seasoned pork chops on top of the rice. Cover the skillet with a lid or tightly with aluminum foil.
6. Bake: Place the covered skillet in the oven and bake for 30 minutes.
7. Finish cooking: Remove the lid or foil and continue baking for another 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the rice is fully cooked and tender.
8. Serve: Garnish with freshly chopped parsley and serve hot, right from the skillet. Enjoy!

Notes:

• Pork Chop Thickness: If your pork chops are thinner than 1 inch, reduce the cooking time slightly to avoid overcooking.
• Rice Variations: Feel free to use basmati or jasmine rice for a fragrant twist, but be mindful of different cooking times.
• Soup Substitution: If you don’t have French onion soup, you can use cream of mushroom soup or chicken broth with sautéed onions for a similar flavor.
• Make it Your Own: Add some vegetables like peas, carrots, or mushrooms to the rice for extra texture and flavor. You can also sprinkle some shredded cheese on top during the final minutes of baking for a cheesy finish.

This Pork Chops & Rice Casserole is sure to become a new family favorite—a comforting, easy-to-make dish that everyone will request again and again!

Who knew that making delicious, melt-in-your-mouth peanut butter cookies could be so simple? This recipe for Air Fryer Peanut Butter Cookies is a game changer! With just three ingredients and minimal prep, you’ll have chewy, golden cookies ready in no time. Whether you’re new to air fryers or a seasoned pro, this recipe will win you over with its simplicity and flavor.

In our household, these peanut butter cookies have become a weekly tradition! My husband loves peanut butter, so I originally made them as a surprise one night. He was instantly hooked, and now they’re a regular request. Our little ones get excited every time they hear the air fryer start up, knowing the warm, buttery aroma means fresh cookies. This recipe has become a staple in our family because it’s quick, easy, and absolutely delicious.

Why These Air Fryer Peanut Butter Cookies Will Become Your Go-To Treat

1. Minimal Ingredients: Only three ingredients are needed to whip up these cookies—peanut butter, sugar, and an egg. Simplicity at its best!

2. Quick and Easy: Thanks to the air fryer, you can have perfectly baked cookies in under 10 minutes, which makes them perfect for last-minute cravings.

3. Naturally Gluten-Free: Without any flour, these cookies are naturally gluten-free, making them ideal for anyone with gluten sensitivities.

4. Irresistibly Delicious: The peanut butter flavor shines through with every bite, while the sugar creates a slightly crisp edge and chewy center.

5. Kid-Friendly Recipe: This recipe is perfect for cooking with kids. They’ll love pressing the fork into the dough to create that iconic crosshatch pattern!

Ingredients:

• 1 Cup (240g) Creamy Peanut Butter
• ¾ Cup (150g) Granulated Sugar
• 1 Large Egg (approx. 50g)

Directions:

1. Mix the Ingredients: In a medium bowl, combine the peanut butter, sugar, and egg. Stir until everything is fully mixed and smooth.
2. Chill the Dough: Place the dough in the refrigerator and let it chill for 30 minutes. This helps the cookies hold their shape when baking.
3. Shape the Cookies: Using a 1 ½-inch cookie scoop (or a heaping tablespoon), scoop out portions of the dough and place them on a sheet of parchment paper.
4. Create the Crosshatch Pattern: Use a fork to press each cookie flat, then press again in the opposite direction to create the classic crisscross pattern on top.
5. Prep the Air Fryer: Line the bottom of your air fryer with parchment paper, but be sure the paper doesn’t reach up the sides, as the airflow could make it move.
6. Air Fry in Batches: Place 4-6 cookies in your air fryer, making sure to leave about half an inch of space between each cookie. Set the air fryer to 370°F (188°C) and cook for 4 minutes.
7. Let Them Rest: Once the 4 minutes are up, let the cookies rest inside the air fryer for another 4 minutes to finish setting.
8. Repeat and Enjoy: Repeat the process until you’ve used all the dough. Serve warm or store for later!

Notes:

• Substitutions: Feel free to use crunchy peanut butter if you want an extra bit of texture. You can also swap out the sugar for a sugar substitute like erythritol if you’re watching your sugar intake.
• Storage Tip: These cookies store well in an airtight container at room temperature for up to a week. You can also freeze the dough and bake fresh cookies as needed!
• Add-ins: For a fun twist, you could toss in some chocolate chips or drizzle melted chocolate on top after baking.

These cookies are the perfect sweet treat for any occasion and will leave everyone asking for more!

If you’ve ever found yourself craving the creamy, tangy coleslaw from KFC, you’re in luck! This KFC Coleslaw Copycat recipe captures all the flavors of the iconic side dish with its perfect blend of crisp cabbage, sweet carrots, and a deliciously smooth dressing. It’s the ultimate companion to fried chicken, barbecue, or any family meal, bringing that familiar taste of comfort food straight to your table. Easy to prepare and packed with flavor, this homemade version will have everyone reaching for seconds!

Ingredients:

• 8 cups (900 grams or 2 lbs) green cabbage, finely chopped
• 1/4 cup (30 grams or 1 oz) shredded carrots
• 2 tablespoons (20 grams or 0.7 oz) minced onion
• 1/2 cup (120 grams or 4.2 oz) mayonnaise
• 1/4 cup (50 grams or 1.8 oz) granulated sugar
• 1/4 cup (60 ml or 2 fl oz) buttermilk
• 1 1/2 tablespoons (22 ml or 0.7 fl oz) white vinegar
• 2 1/2 tablespoons (37 ml or 1.2 fl oz) fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions:

1. Prepare the Vegetables: Finely chop the cabbage and carrots into small pieces. You can use a food processor to achieve the small, uniform size like KFC’s coleslaw. Mince the onion as well.
2. Make the Dressing: In a medium-sized mixing bowl, whisk together the mayonnaise, sugar, buttermilk, vinegar, lemon juice, salt, and black pepper until the mixture is smooth and creamy.
3. Combine and Mix: Place the chopped cabbage, carrots, and onion in a large mixing bowl. Pour the dressing over the vegetables. Use a spoon or spatula to toss everything together until the coleslaw is evenly coated with the dressing.
4. Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 2 hours (or overnight) to allow the flavors to meld and the dressing to slightly soften the cabbage.
5. Serve and Enjoy: Give the coleslaw a good stir before serving, and enjoy the creamy, tangy goodness!

Notes:

• Finely Chopped Vegetables: For a more authentic KFC coleslaw texture, make sure the cabbage and carrots are chopped very finely. A food processor helps achieve this consistency.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 1/4 cup (60 ml) of milk with 3/4 teaspoon of white vinegar or lemon juice and letting it sit for 5 minutes.
• Adjust to Taste: Feel free to adjust the amount of sugar, vinegar, or lemon juice based on your preference for sweetness and tanginess.

Enjoy this creamy, tangy, and sweet coleslaw that tastes just like the one from KFC!

Looking for a refreshing and flavorful twist on traditional coleslaw? This Mexican Corn Coleslaw is the perfect blend of crunchy cabbage, sweet corn, and zesty jalapeño, all tossed in a tangy, creamy dressing. What makes this recipe special is its unique combination of fresh ingredients and bold Mexican flavors that will leave your taste buds craving more. Easy to prepare and incredibly versatile, this coleslaw is a must-try addition to your summer barbecues, taco nights, or potluck dinners!

In our household, this Mexican Corn Coleslaw has become a beloved staple. My husband can’t get enough of its crunchy texture and the perfect balance of spicy and tangy flavors. Whenever we have a family gathering or a weekend barbecue, he insists I make a big bowl of this coleslaw. The kids, too, have grown to love it, especially when served alongside their favorite grilled dishes. It’s a joy to see everyone go back for seconds (or even thirds!). Over time, this dish has woven itself into the fabric of our family meals, bringing smiles and full bellies to our loved ones.

Why This Mexican Corn Coleslaw?

• Unique Flavor Combination: This recipe blends traditional coleslaw ingredients with vibrant Mexican flavors, thanks to the addition of jalapeño, cotija cheese, and chili powder.
• Texture Perfection: Enjoy the delightful crunch from two types of cabbage, paired with the creamy goodness of the dressing.
• Versatile and Easy to Make: Whether you’re planning a barbecue, a picnic, or a casual weeknight dinner, this coleslaw comes together in minutes and can be made ahead of time.
• Healthy and Fresh: Made with fresh vegetables and simple ingredients, this coleslaw is a guilt-free side dish that brings a burst of freshness to any meal.

Ingredients:

• 900 grams (2 lbs) green cabbage, shredded
• 225 grams (1/2 lb) red cabbage, shredded
• 340 grams (12 oz) canned corn, well-drained
• 1 large jalapeño, diced
• 120 grams (4.2 oz) green onions, sliced thin
• 240 grams (8.5 oz) mayonnaise
• 15 ml (1 tbsp) fresh lime juice
• 15 grams (1/2 oz) chopped parsley
• 3 grams (1/2 tsp) ground black pepper
• 1 gram (1/4 tsp) salt
• 2 grams (1/2 tsp) chili powder
• 120 grams (4.2 oz) cotija cheese, or feta

Directions:

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth and well combined. Set the dressing aside.
2. Shred the Cabbage: Use a vegetable peeler, box grater, or food processor to shred both the green and red cabbage into thin strands. Transfer the shredded cabbage into a large mixing bowl.
3. Chop and Add Vegetables: Finely slice the green onions and dice the jalapeño, then add them to the bowl with the cabbage. Chop the parsley and add that in as well.
4. Drain the Corn: If using canned or frozen corn, ensure it is well-drained to avoid diluting the dressing. Add the corn to the bowl.
5. Add the Cheese: Crumble the cotija or feta cheese into the mixture.
6. Combine the Ingredients: Whisk the dressing again to ensure it’s well-mixed, then pour it over the vegetables. Use tongs to toss everything together until evenly coated.
7. Chill Before Serving: Transfer the coleslaw to a food-safe container with a tight lid and refrigerate for at least two hours. Before serving, give it another toss to refresh the flavors.

Notes:

• Substitutions: Feel free to substitute parsley with cilantro for a more authentic Mexican flavor. If you prefer a milder taste, replace the jalapeño with bell pepper.
• Cooking Tip: For a smoky twist, try grilling fresh corn on the cob and then cutting off the kernels to use in the coleslaw.
• Nutritional Information: This coleslaw is rich in fiber and vitamin C, making it a healthy side option. Use light mayonnaise to reduce the calorie content if desired.

Discover a delightful treat that perfectly blends buttery shortbread with rich toffee and crunchy pecans: Toffee Pecan Shortbread Bars. This recipe combines the crispy, melt-in-your-mouth texture of shortbread with the sweet crunch of Heath toffee bits and a glossy chocolate drizzle. Ideal for dessert lovers and party-goers alike, these bars are a scrumptious indulgence that will have everyone coming back for more. Whether you’re looking for a crowd-pleaser or a sweet gift, these bars are sure to impress!

These Toffee Pecan Shortbread Bars have become a cherished favorite in our home, especially during the holiday season. My husband, a true connoisseur of sweets, was the first to fall in love with these bars. Every time I bake them, the aroma fills the house and instantly brings a smile to his face. Our little one loves the combination of toffee and chocolate, often sneaking an extra piece when I’m not looking! What started as a simple recipe experiment quickly turned into a family tradition. These bars have become our go-to treat for special occasions, family gatherings, and even as a sweet surprise for neighbors.

Why This Toffee Pecan Shortbread Bars

• Irresistible Combination: The buttery shortbread crust pairs perfectly with the crunchy toffee bits and toasted pecans, creating a harmonious blend of flavors and textures.
• Decadent Topping: A drizzle of semi-sweet chocolate adds a rich and indulgent finish to these bars, making them even more delectable.
• Easy to Make: With simple ingredients and straightforward steps, these bars are easy to prepare, even for baking novices.
• Versatile Treat: Perfect for holiday gatherings, potlucks, or as a sweet gift, these bars are sure to be a hit with everyone.

Ingredients:

• All-Purpose Flour: 240 grams (2 cups)
• Granulated Sugar: 100 grams (½ cup)
• Salted Butter: 225 grams (1 cup), melted
• Heath Bits o’ Brickle Toffee: 225 grams (8 ounces)
• Sweetened Condensed Milk: 396 grams (14 ounces or 1 can)
• Vanilla Extract: 5 ml (1 teaspoon)
• Chopped Pecans: 120 grams (1 cup)
• Semi-Sweet Chocolate Chips or Chocolate Melting Wafers: 60 grams (¼ cup)

Directions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by spraying it with cooking spray or lining it with parchment paper for easy removal and cutting.
2. Prepare the Crust: In a medium bowl, combine the flour, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
3. Make the Topping: In the same bowl, mix together the toffee bits, sweetened condensed milk, vanilla extract, and chopped pecans. Pour this mixture over the partially baked crust. Return to the oven and bake for an additional 20 minutes, or until the top is bubbling.
4. Add the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips or wafers in 15-second intervals, stirring in between, until smooth and melted. Drizzle the melted chocolate over the baked bars.
5. Cool and Serve: Allow the bars to cool completely in the pan before cutting them into squares. Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.

Notes:

• Substitutions: If you prefer, you can use dark chocolate or milk chocolate chips instead of semi-sweet. You can also replace the pecans with walnuts or almonds for a different twist.
• Cooking Tips: Ensure the chocolate drizzle is completely set before cutting the bars to avoid messy slices.
• Nutritional Information: These bars are a rich treat, so consider portion sizes if you’re monitoring your calorie intake. Each bar is a decadent indulgence packed with flavor.

Enjoy your homemade Toffee Pecan Shortbread Bars!

Meet your new favorite morning treat: the Blueberry Cream Cheese Coffee Cake. This delectable cake combines the tangy richness of cream cheese, the sweet burst of fresh blueberries, and a buttery crumb topping, making it a standout addition to any brunch or coffee break. It’s the perfect balance of textures and flavors, creating a comforting, melt-in-your-mouth experience that will have everyone asking for seconds. Whether you’re entertaining guests or treating yourself, this cake is sure to impress.

Blueberry Cream Cheese Coffee Cake

When I first baked this Blueberry Cream Cheese Coffee Cake, I had no idea it would become such a beloved staple in our household. My husband, a self-proclaimed coffee cake connoisseur, was hooked from the very first bite. The moist, tender cake, the creamy middle layer, and the crumbly streusel topping quickly won over his heart — and his taste buds. Even our little one, who is notoriously picky, couldn’t resist sneaking a few extra blueberries from the top! Now, this coffee cake has become our go-to recipe for lazy Sunday mornings, family brunches, and even unexpected weekday cravings. It’s not just a cake; it’s a cherished family ritual!

• Creamy Texture: The luxurious cream cheese layer adds a smooth and tangy dimension that perfectly complements the moist, buttery cake base.
• Bursting with Fresh Blueberries: Sweet, juicy blueberries are baked into every layer, providing a delightful burst of flavor with each bite.
• Crumbly Streusel Topping: The golden, buttery streusel creates a satisfying crunch that contrasts beautifully with the cake’s soft interior.
• Versatile and Easy to Make: Simple ingredients and easy steps make this cake a breeze to whip up for any occasion.

Ingredients:

Cream Cheese Layer:

• 50 grams (¼ cup) granulated sugar
• 225 grams (8 oz) cream cheese, softened
• 1 egg white
• ½ teaspoon pure vanilla extract
• 190 grams (1 ¼ cup) fresh blueberries

Cake Base:

• 190 grams (1 ½ cups) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 80 grams (5.5 tablespoons) unsalted butter, softened
• 100 grams (½ cup) granulated sugar
• 1 whole egg + 1 egg yolk
• 180 ml (¾ cup) sour cream
• 1 teaspoon pure vanilla extract

Streusel Topping:

• 70 grams (⅓ cup) granulated sugar
• 65 grams (½ cup) all-purpose flour
• 45 grams (3 tablespoons) unsalted butter, chilled and diced

Directions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it well and lining the bottom with parchment paper. Set aside.
2. Prepare the Cream Cheese Layer: In a medium bowl, mix the cream cheese, granulated sugar, and vanilla extract using a hand mixer on medium speed until smooth and creamy. Add the egg white and blend on low until just combined. Set aside.
3. Prepare the Cake Base: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Add the whole egg, egg yolk, and vanilla extract, mixing well. Gradually alternate adding the dry ingredients and sour cream into the butter mixture, mixing until just combined. Pour the batter into the prepared springform pan and spread evenly.
4. Add Blueberries and Cream Cheese Layer: Sprinkle ⅓ cup of blueberries over the cake base. Spread the cream cheese mixture evenly over the blueberries, then top with the remaining blueberries.
5. Make the Streusel Topping: In a small bowl, combine the granulated sugar, flour, and chilled, diced butter. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the blueberries.
6. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover it loosely with aluminum foil to prevent overbrowning.
7. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Run a thin knife around the edge before removing the sides of the springform pan. For best results, store the cake in an airtight container in the refrigerator.

Notes:

• Substitutions: Feel free to substitute fresh blueberries with frozen ones (do not thaw) or swap sour cream for Greek yogurt for a lighter version.
• Baking Tips: For an extra burst of flavor, add a pinch of cinnamon to the streusel topping.
• Nutritional Information: This coffee cake is a rich treat, so consider portion sizes if you’re watching your calorie intake.

Enjoy your delicious Blueberry Cream Cheese Coffee Cake!

Delight your senses with our Peach Cobbler Muffins, a delightful twist on the classic dessert. Bursting with juicy peaches and topped with a buttery streusel, these muffins offer the perfect blend of sweetness and warmth. Whether enjoyed for breakfast, brunch, or as a sweet snack, these muffins are sure to become a favorite in your household.

In our cozy kitchen, the aroma of freshly baked Peach Cobbler Muffins never fails to draw my family together. I still remember the first time I made these muffins for my husband’s birthday breakfast. As he took the first bite, a smile spread across his face, and he declared them the best muffins he’d ever tasted. Since then, these muffins have become a cherished tradition in our home, enjoyed on lazy Sunday mornings and special occasions alike. Each bite is a reminder of the simple joys of homemade baking and the love we share as a family.

Why These Peach Cobbler Muffins Are Simply Irresistible

• Fresh Peach Flavor: Made with juicy, ripe peaches, these muffins offer a burst of fruity sweetness in every bite.
• Buttery Streusel Topping: The crumbly streusel topping adds a delightful crunch and rich buttery flavor to complement the tender muffin base.
• Easy to Make: With simple ingredients and straightforward instructions, these muffins are perfect for novice and experienced bakers alike.
• Versatile Treat: Enjoy these muffins for breakfast, as a snack, or even as a dessert. They’re perfect for any time of day!
• Crowd Pleaser: Whether served at a family gathering or shared with friends, these Peach Cobbler Muffins are sure to impress with their homemade charm and irresistible taste.

Ingredients:

• 180 g (1 ½ cups) all-purpose flour
• 10 g (2 teaspoons) baking powder
• 5 g (1 teaspoon) fine sea salt
• 2.5 g (½ teaspoon) ground cinnamon
• 120 ml (½ cup) vegetable oil
• 150 g (¾ cup) packed light brown sugar
• 2 large eggs
• 120 ml (½ cup) sour cream
• 15 ml (1 tablespoon) vanilla extract
• 30 ml (2 tablespoons) whole milk
• 190 g (1 ¼ cups) small chopped peeled fresh peaches

For the streusel:

• 75 g (6 tablespoons) granulated sugar
• 55 g (4 tablespoons) unsalted butter, melted
• 80 g (⅔ cup) all-purpose flour
• 2.5 g (½ teaspoon) fine sea salt

Directions:

1. Preheat the oven to 220°C (425°F) and line a 12-count muffin tin with paper liners or spray with baking spray.
2. In a medium mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
3. In a large mixing bowl, whisk together vegetable oil and brown sugar until combined.
4. Add eggs to the wet ingredients and whisk until smooth. Then, add sour cream and vanilla, and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Stir in milk until well incorporated, then fold in chopped peaches.
7. Divide the batter evenly among the muffin sections.
8. In a medium-sized bowl, stir together sugar and melted butter until combined. Add flour and salt, mixing until crumbly.
9. Sprinkle streusel evenly over each muffin.
10. Bake at 220°C (425°F) for 5 minutes, then reduce heat to 175°C (350°F) and bake for an additional 16-18 minutes, or until a toothpick inserted into the center comes out mostly clean.
11. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
12. Enjoy!

Peach Cobbler Muffins

Delight your senses with our Peach Cobbler Muffins, a delightful twist on the classic dessert. Bursting with juicy peaches and topped with a buttery streusel, these muffins offer the perfect blend of sweetness and warmth. Whether enjoyed for breakfast, brunch, or as a sweet snack, these muffins are sure to become a favorite in your household.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, cupcakes

Cuisine American

Servings 12

Ingredients

  

• 180 g 1 ½ cups all-purpose flour
• 10 g 2 teaspoons baking powder
• 5 g 1 teaspoon fine sea salt
• 2.5 g ½ teaspoon ground cinnamon
• 120 ml ½ cup vegetable oil
• 150 g ¾ cup packed light brown sugar
• 2 large eggs
• 120 ml ½ cup sour cream
• 15 ml 1 tablespoon vanilla extract
• 30 ml 2 tablespoons whole milk
• 190 g 1 ¼ cups small chopped peeled fresh peaches

For the streusel:

• 75 g 6 tablespoons granulated sugar
• 55 g 4 tablespoons unsalted butter, melted
• 80 g ⅔ cup all-purpose flour
• 2.5 g ½ teaspoon fine sea salt

Instructions

 

• Preheat the oven to 220°C (425°F) and line a 12-count muffin tin with paper liners or spray with baking spray.
• In a medium mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
• In a large mixing bowl, whisk together vegetable oil and brown sugar until combined.
• Add eggs to the wet ingredients and whisk until smooth. Then, add sour cream and vanilla, and whisk until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Stir in milk until well incorporated, then fold in chopped peaches.
• Divide the batter evenly among the muffin sections.
• In a medium-sized bowl, stir together sugar and melted butter until combined. Add flour and salt, mixing until crumbly.
• Sprinkle streusel evenly over each muffin.
• Bake at 220°C (425°F) for 5 minutes, then reduce heat to 175°C (350°F) and bake for an additional 16-18 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
• Enjoy!