Fresh Peach Muffins
Tender and moist, these Fresh Peach Muffins are full of fresh, comforting, well balanced flavors. Each muffin is full of juicy peach chunks nestled in a brown sugar-sour cream base that’s topped with a warm, spiced cinnamon sugar mixture. Easy to prepare without a blender or mixer, this peach muffin recipe has definitely stood the test of time – I’ve been making it for over 20 years.
Servings: 18 muffins
Calories: 197kcal
Ingredients
- 1 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups light brown sugar firmly packed
- 2/3 cup vegetable or other neutral oil
- 1 large egg beaten
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 2 1/2 cups all-purpose flour
- 2 large peaches pitted and chopped
- 1/2 cup chopped toasted pecans or almonds
Instructions
- Preheat oven to 325 degrees. Line 18 muffin cups with paper baking cups.
- In a small bowl, stir together granulated sugar and cinnamon. Set aside.
- In a large mixing bowl whisk together brown sugar, oil and egg. Make sure sugar doesn’t stay in clumps.
- In a separate, small bowl, whisk together sour cream, soda, vanilla and salt. Stir sour cream mixture into brown sugar mixture until well blended. Using a large spoon, mash any sugar lumps against the side of the bowl to aid in mixing. Stir in flour just until incorporated - do not overmix. Fold in peaches and nuts.
- With a large (4 or 5 1/3 tablespoons), scooper, place one scoop of batter into each muffin cup (they will be very full). Sprinkle tops lightly with cinnamon sugar mixture. Fill any empty muffin cups halfway with water so the pan doesn’t burn.
- Bake for 30 minutes, or until a tester inserted in the middle comes out clean. Let sit for a few minutes in the pan, and then remove from pan to a wire rack to cool. Best served warm or at room temperature.
Notes
Variation - with apples: Can substitute cored, peeled and chopped fresh apples for the chopped peaches.
High altitude: No adjustments are necessary.
Make ahead: Muffins can be baked, cooled, covered and refrigerated for up to 4 days. Rewarm in a 350 degree oven for around 10 minutes. Can also be placed in an airtight container and frozen for up to 2 months.
Nutrition
Calories: 197kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 209mg | Potassium: 113mg | Fiber: 1g | Sugar: 21g | Vitamin A: 502IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg