Peaches and Cream Muffins
By Paula DeenJUMP TO RECIPE
- 2 cups self rising flour
- 1 cup (2 sticks) melted unsalted butter
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 (15 oz) can drained and chopped into 1/4-inch pieces sliced peaches
Preheat the oven to 350 °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.