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.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

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.

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.