Peaches and Cream Muffins


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Peaches and Cream Muffins Peaches and Cream Muffins Recipe Courtesy of

32121 Based on 15 Reviews

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

Directions

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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Leave a Comment

Reader Comments:

54321

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

14321

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

By Christi on March 04, 2012

14321

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

By Lori on March 03, 2012

54321

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

14321

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

14321

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

54321

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

By Mary Grace Marshall on April 09, 2011

54321

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

14321

i have tried this recipe twice, the first time i must have overmixed, the muffins were flat and dense. today i just gently mixed the dough and they STILL were not cooked all of the way through. what am i doing wrong? is something missing from this recipe?

By michele hunter on February 20, 2011

54321

Just made these for my girls and they are wonderful! Cheers up a rainy day!! Thanks Paula!

By Teri on February 10, 2011

54321

We Love you and the Sons show.

By Anonymous on January 31, 2011

54321

I made these for a Christmas breakfast and they turned out fantastic! So good!

By A. Bell on December 25, 2010

54321

These are a very dense muffin. More like a treat with an afternoon cup of tea. To help make your muffins a bit lighter, make sure to incorporate a lot of air into the batter when mixing together the flour, butter sour cream and sugar. I usually cream the butter sugar and sour cream together first. This will help with the rise a bit. Happy Baking, Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on August 06, 2010

14321

i made the muffins twice they were very oily. Wonder if two sticks is too much? they were also flat they did not rise

By Anonymous on August 05, 2010

54321

These were delicious and my husband loved them.

By Anonymous on November 30, 2009

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