sour cream peach muffins

Recipe by
Cheryl Green
Living in Canada now, FL

Do not be overcome by evil, but overcome evil with good. Romans 12:21 Found this recipe on another cooking site (that is no longer around). I made a few changes to the original recipe. The original recipe called for 1 1/2 cups brown sugar (we only use about 3/4 cup); and the original called for 2/3 cup oil, but since I used canned peaches I decided to use the juice from the peach can, making it 1/3 cup oil and 1/3 cup peach juice. And I always forget to make the cinnamon/sugar mixture to sprinkle on top. We love them.

yield 15 - 20 muffins
cook time 30 Min
method Bake

Ingredients For sour cream peach muffins

  • 3/4 - 1 c
    brown sugar
  • 1/3 c
    oil
  • 1/3 c
    juice from peaches
  • 1
    egg
  • 1 c
    sour cream
  • 1 tsp
    salt
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 2 1/2 c
    all purpose flour
  • 1 1/2 c
    peaches, fresh or canned, drained (reserve juice) & chopped (out of a 28 ounce - 796 ml can, there should be about 4 slices of peaches leftover)
  • 1/2 c
    chopped pecans (plus a little extra to sprinkle on top, if desired)
  • mix 2-3 tbsp sugar with 1 1/2 tsp cinnamon, to sprinkle on top (optional)

How To Make sour cream peach muffins

  • 1
    Preheat oven to 325 degrees F. Combine brown sugar, oil, juice and egg in a mixing bowl.
  • 2
    In another bowl, mix sour cream, salt, vanilla extract and baking soda. Add this to the mixing bowl, above, and slowly blend in the flour. Do not over-mix. Fold in peaches and pecans.
  • 3
    Pour into muffin cups. If using, sprinkle cinnamon/sugar mixture on top. Sprinkle a few chopped pecans on top, for a nuttier flavor. Bake at 325 degrees F for 30 minutes.

Categories & Tags for Sour Cream Peach Muffins:

ADVERTISEMENT