Peaches and Cream Muffins

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Peaches and Cream Muffins Peaches and Cream Muffins Recipe Courtesy of

Servings: 12 muffins
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

Nonstick cooking spray
2 cups self-rising flour
1 cup (2 sticks) unsalted butter, melted
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces





Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.

In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.

Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

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Reader Comments:


Absolutely. Love your recipes!!! I could use help with nutritional values.....keep cookn'. Love all that you do!!

By Sharon on January 09, 2014


I'm going to make your Peaches and Cream muffins because my family likes peach cobbler and these sound so yummy! Thanks for the recipe and for all the shows I've been able to watch. Paula, I wanted to let you know that "YOU ROCK LADY"!

By SusanScott44 on June 27, 2013


These were so good. Made for a family gathering and everyone loved them. We put peach jam on them. Will make these again.

By donna on June 24, 2013


I made these and they turned out just delicious. These are not your typical sweet cake muffin. The dough is of a biscuit consistency. If you want to add a little sweetness, top with raw sugar crystals and a blueberry, which is what I did. You can also serve them with peach or even blueberry preserves. However, I like that they aren't super sweet. Perfect with a cup of tea first thing in the morning.

By Holley on June 19, 2013


This looked great, but they didn't turn out great. I followed some comments, but the recipe still wasn't right. They weren't sweet, which is what I was expecting for a muffin, but you couldn't taste the peaches at all. 30-35 minutes is way too long to bake. I baked mine for 25 minutes and they were very brown, but I questioned if the center of the muffin was baked. Definitely need to rework this recipe, Paula.

By Sarah on June 19, 2013


preserve muffins are out of this world

By CATHY THOMAS on June 18, 2013


My husband "ED" always watched & used a lot of your recipes, so I bought him one of your cook books for Christmas, one yr. & you would have though I'd given him a million $ check.. He coveted that book till he died... Thank you...

By lou roberts on June 18, 2013


I want to try this recipe.It looks really good. Paula you are a great cook i watch your show on TV and it is amazing. <3

By brandi on April 19, 2013


These were delicious! I made them for a party and they were a huge hit. Here's my blog post about the party:

By Amber Armani on January 22, 2013


I figured out a way to make these muffins work; cream together butter and sugar, add sour cream and one egg, vanilla, then add flour. (You can make your own self rising flour with 3/4 cup flour, 1/4 tsp salt, 1 tsp baking soda). Fill muffin tins 3/4" full, bake for 30-35 mins as the recipe states. Adding the egg, creaming the butter and sugar first help immensely! I can't imagine why the original says to throw it all together in one big greasy lump!

By Heather on August 30, 2012


May I use fresh peaches instead of canned for the Peaches and Cream Muffins? Thank you.

By robin dinsmore on August 24, 2012


I have to start eating better,i'm close to becoming dieabetic.I love you guys Paula and your boys.Thank You for your inspirations.

By annalilly on August 03, 2012


I just made a lighter version of these muffins, using light margarine, fruit cocktail, fat free sour cream, and the sugar substitute. They were yummy.

By linda spence on March 12, 2012


what a waste of time! These were awful....greasy and dense, not sweet enough.

By Christi on March 04, 2012


Don't waste your time....these are terrible

By Lori on March 03, 2012


What a waste of good time and food items. I cant believe how bad these tast and that they are missing something. Wish I had read the reviews before making these. WHAT IN THE WORLD IS WRONG WITH THIS ?????????????

By Earla on February 23, 2012


These were horrible. The batter was so thick I could barely mix it. Added milk to it, but that still didn't work. There has to be something missing in this recipe. They were oily, no taste, flat and pale looking. Anyone who has had success with this, please post what you did.

By Sandy on December 25, 2011


I tried these this morning. I agree with many of the comments. They were dense, oily and not a lot of flavor. I was disappointed.

By Jennifer Grenz on April 22, 2011


These didnt last a day at my house they are so gooooooood

By Mary Grace Marshall on April 09, 2011


Tried the muffins and was disappointed. I used regular(salted) butter instead of unsalted. Did that make a difference? Is the 1/4 cup of sugar correct?

By Joyce Schwingle on March 29, 2011

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