Peaches and Cream Muffins are great to have on hand for a light breakfast or snack.
Years ago when I was a fairly new food blogger, I belonged to a group called the Secret Recipe Club. The idea was that once a month the group’s members would be assigned to make and post a recipe from one of the other participating blogs.
You visited your assigned blog, chose a recipe, made and posted it. No one told whose blog they had until the day of posting. It was a lot of fun and some of the recipes I found through Secret Recipe Club I’m still making today.
One of my favorite recipes from Secret Recipe Club days is this one for Peaches and Cream Muffins. This recipe originally came from the Bluebonnets & Brownies blog.
The author, Amber, is a native Texan who lived for a time in England and New Jersey before returning to her home in Texas and starting the Food Fanatic blog. On her old Bluebonnets and Brownies blog, you could always see her southwestern heritage shining through in all her recipes.
If you ever want to try some of her other recipes, I can highly recommend her mouth-watering Tacos de Camaron or Migas. But, since peach season is just getting going here in Georgia, I’m still making her delightful Peaches and Cream Muffins recipe.
How to Make Peaches and Cream Muffins
This recipe is just as easy as it is delicious. To get started, heat your oven to 400 degrees and prepare your muffin tins with cooking spray and liners.
This recipe makes 9 muffins for me which means that I’ll have three empty muffin tin cups. A little trick I learned a long time ago is that if you have empty muffins cups, pour a little water into them. It keeps any oil that may have gotten into them when you prepped the pan from burning while the muffins cook.
In a medium bowl, beat together the egg, sour cream and oil. Combine the dry ingredients in a separate bowl.
Sift the dry ingredients into the wet ingredients. Stir together just until moistened. Don’t overmix the batter. Gently stir in the peaches.
Fill the cups ¾ full with batter. Bake for 20 minutes or until a toothpick inserted comes out nearly clean.
More Muffin Recipes on Never Enough Thyme:
- Tea Muffins
- Carrot Raisin Muffins
- Easy Poppy Seed Muffins
- Blueberry Lemon Muffins
- Strawberry-Lemon Muffins
- Orange Blossom Muffins
- Lemon and Cherry Muffins
Muffin Recipes from Other Bloggers:
- Banana Muffins from Natasha’s Kitchen
- Cinnamon Muffins from Taste and Tell
- Best Blueberry Muffins from Taste and Tell
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- 1 egg
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup chopped, fresh peaches
- Cooking spray
- Preheat the oven to 400 degrees.
- In a medium bowl, beat together the egg, sour cream and oil.
- Combine dry ingredients and sift into the wet ingredients. Stir together just until moistened.
- Stir in the peaches.
- Spray muffin tins with cooking spray and place a paper liner in each cup.
- Fill cups ¾ full with batter.
- Bake for 20 minutes or until a toothpick inserted comes out nearly clean.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 213 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 28mg Sodium: 250mg Carbohydrates: 30g Fiber: 1g Sugar: 13g Protein: 3g
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