Peaches and Cream Muffins are great to have on hand for a light breakfast or snack, right alongside my Orange Blossom Muffins or Lemon and Cherry Muffins. Every bite is soft and moist, packed with real chunks of fresh peach.
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.
Recipe Snapshot: Peaches and Cream Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Egg, sour cream, oil, flour, sugar, peaches
Skill Level: Easy
DO MORE WITH CHATGPT
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Thanks so much for this recipe! We have used it several times… It has such a fresh Georgia peach taste!”
— Angela
What Makes This Recipe Special
What sets these muffins apart is the crumb. Sour cream and oil in the batter keep them tender and moist days after baking. Each bite delivers real chunks of peach, rather than a hint of peach flavor stirred through.
They aren’t heavily sweetened, which makes them a good fit for breakfast as well as an afternoon snack. The peach flavor is prominent instead of competing with a lot of added sugar.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
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.
Want to save this?
I'll email this post to you, so you can come back to it later!
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.
More Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Peaches and Cream Muffins
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
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.
Great looking muffins. Full of some nice flavors.
Love what you chose, those muffins sound delicious!
Can’t go wrong with peaches and cream. Yum!
Yes, they’re a classic combination all right.
These are wonderful… i have the similar recipe using blueberry strawberry these are getting made next for sure! thanks Lana great idea~
Hi Claudia – you’ll like these, I’m sure. The texture of the muffin is good and the sweetness from the peach – yum!
I would like a few of these to nibble on right now! :) With peaches in season right now, these are irresistible.
And, just signed up for SRC :)
I think you’ll enjoy the SRC, Chris. It’s a lot of fun.
Muffins go so fast in our house, I feel like I neeed to bake them 24/7! Added these to the list ! Found this through the The Secret Recipe Club blog hop :)
Hope you enjoy them :-)
How perfect that you did peaches? So southern, so Georgia…so YOU! We don’t have peaches here yet either but I must try these Lana.
I think we’re a little ahead on most everything, Barbara. We’ve had peaches for several weeks now. Cucumbers and tomatoes, too.
I’m just starting to find some sweet peaches around here. These look fabulous!
And California has some really sweet peaches!
Lana, I am so excited you got me! This is literally my favorite muffin recipe in the world. I usually double it because the muffins freeze really well too. But now I seriously have to make them again and re-photograph. Your photos are so beautiful, and mine was taken back when I was a newb, still photographing at night, with a flash, in a dark kitchen *cringe*. You show off those muffins so perfectly. Thank you for choosing it. :)
Amber – Your muffins were such a pleasure to make and so delicious! We’re still enjoying them. And don’t worry about your photos! You should just go back and look at some of my old ones. They’re just embarrassing :-)
I’m not much for peach flavoured, but this is the second recipe I’ve seen recently that is making me reconsider. Looks excellent!
Really, Dan? Wow. We just love peaches here so this was a perfect recipe for me to try.
These sound so delicious. I am definitely going to have to try them.
Ooh, perfect! Those look great! Thanks for the re-shout out in a roundabout way. ;)
You’re welcome, Katrina! Those brownies were so good. I need to make them again soon.
I just don’t understand it… this is too funny – I sought to make a peach-something muffin but settled on a cream pie instead (post coming up)…
now I will not have to meddle with recipes for a good muffin, I have yours, one I know will be good…thanks Lana
It’s downright crazy the way we think alike when it comes to cooking. You’ll like this little muffin, Drick. Just make sure your peaches are really good and ripe. But, of course, you know that!
This recipe looks amazing and easy! I just joined the SRC! :)
Welcome! Hope you enjoy it.
These muffins look great! Fun to be in the Secret Recipe club with you :)
Thanks Marla! Going to see what you posted today in just a moment.