Peaches and Cream Muffins

Ingredient Notes

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• Sour Cream — This, along with the oil, is what keeps the muffins moist and tender several days after baking. It also adds a little tang that balances the sweetness of the peaches.
• Fresh Peaches — I prefer to peel peaches no matter what I’m using them in. Even for eating plain. Look for peaches that give slightly when you press them and smell fragrant at the stem. Underripe peaches will make a bland muffin.
• Vegetable Oil — Why not butter? Butter in baked goods tends to firm up as it cools. Oil doesn’t, so the muffins stay softer.

Recipe Variations and Substitutions

• Frozen peaches — Thaw them completely and drain off the liquid before chopping and adding to the batter. Skipping the draining will make the batter far too wet.
• Canned peaches — Drain them well, patting dry with a paper towel if needed.

How to Make Peaches and Cream Muffins

STEP 1. Heat the oven to 400 degrees.

STEP 2. In a medium bowl, beat together the egg, sour cream, and oil until well combined.

STEP 3. In a separate bowl, combine the flour, sugar, baking powder, and salt.

STEP 4. Sift the dry ingredients into the wet ingredients and stir just until moistened. Don’t overmix, or the muffins will bake up tough instead of tender.

STEP 5. Gently stir in the peaches, folding just enough to distribute them through the batter.

STEP 6. Spray the muffin tin with cooking spray, or line the cups with paper liners.

STEP 7. Fill the cups three-fourths full with batter.

Pro Tip

This recipe makes 9 muffins, so if you’re using a standard 12-cup tin, you’ll have a few empty cups left over. Pour a little water into each empty cup before baking. It keeps any stray oil from prepping the pan from burning while the muffins are in the oven.

STEP 8. Bake for 20 minutes, or until a toothpick inserted in the center comes out nearly clean.

Recipe Tips

• Measure the flour carefully. Spoon it into the measuring cup and level off the top instead of scooping straight from the container. Too much flour packed into the cup is the most common reason for a dry, dense muffin.
• Cut the peaches into small, even pieces. Bite-sized chunks distribute more evenly through the batter and bake at the same rate as the muffin batter.
• Check for doneness in more than one spot. A toothpick can land right in a piece of peach and come out looking wet even when the muffin is fully done. Test in two or three places before removing them from the oven.
• Let the muffins rest in the tin for about 5 minutes before turning them out. They finish setting up during that time and come out of the liners more cleanly.
• Bring the egg and sour cream to room temperature if you have time. Cold ingredients don’t blend as smoothly into the batter, and that can show up as an uneven texture.

How to Serve

These muffins are perfect for a simple breakfast. Serve them warm from the oven with a pat of butter and a cup of coffee.

They also work well on a brunch table. Pair them with my Overnight Sausage and Egg Breakfast Casserole or Spicy Breakfast Sausage.

How to Store

Store cooled muffins in an airtight container at room temperature for up to 3 days. The sour cream keeps them from drying out too fast, though the fresh peaches mean they won’t hold quite as long as a plain muffin.

For longer storage, freeze them in a single layer until firm, then transfer to a freezer bag or airtight container. They’ll keep well for up to 3 months. Thaw at room temperature, or warm gently in the microwave or a low oven before serving.

Recipe

Peaches and Cream Muffins

Soft, moist peaches and cream muffins made with sour cream and real chunks of fresh peach, ready in about 30 minutes.

5 from 4 votes

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Course: Breads

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 9 muffins

Calories: 213kcal

Author: Lana Stuart

Ingredients

• ▢ 1 egg
• ▢ ½ cup sour cream
• ▢ ¼ cup vegetable oil
• ▢ 1 ½ cups all-purpose flour
• ▢ ½ cup sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup chopped fresh peaches
• ▢ Cooking spray

Instructions

• Preheat the oven to 400 degrees.
• In a medium bowl, beat together the egg, sour cream and oil.
  1 egg, ½ cup sour cream, ¼ cup vegetable oil
• Combine dry ingredients and sift into the wet ingredients. Stir together just until moistened.
  1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt
• Stir in the peaches.
  1 cup chopped
• Prep the muffin tins by either spraying with cooking spray or using liners.
  Cooking spray
• Fill cups ¾ full with batter.
• Bake for 20 minutes or until a toothpick inserted comes out nearly clean.

Notes

• Peel the peaches before chopping. Look for ones that give slightly when pressed and smell fragrant at the stem.
• Frozen peaches work if thawed completely and well drained. Canned peaches work if drained and patted dry.
• Spray the tin with cooking spray, or line the cups with paper liners. Either works.
• This recipe makes 9 muffins, so a standard 12-cup tin will have empty cups left over. Pour a little water into them before baking to keep any stray oil from burning.
• Stir the batter just until moistened. Overmixing leads to tough muffins.
• Check for doneness in a couple of spots with the toothpick. A piece of peach can make it look wet even when the muffin is fully baked.
• Store at room temperature up to 3 days, or freeze up to 3 months.

Nutrition Information

Serving 1Calories 213kcalCarbohydrates 30gProtein 3gFat 9gSaturated Fat 2gPolyunsaturated Fat 6gCholesterol 28mgSodium 250mgFiber 1gSugar 13g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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