Peach Muffins Recipe
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 cup chopped fresh or frozen peaches
- 1 cup chopped pecans
- 1. In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 dozen.
1 each: 274 calories, 17g fat (7g saturated fat), 45mg cholesterol, 138mg sodium, 28g carbohydrate (14g sugars, 2g fiber), 4g protein.
Reviews for Peach Muffins
"As-is, this is a decent recipe. The peaches taste delicious in this but to be honest that's where most of the flavor comes from. I used 1/2C white sugar and 1/4 cup brown. I also added in some ground cinnamon (about 1/4tsp). I think next time I will put in more cinnamon and maybe a dash of nutmeg. I like the idea of sprinkling something on top, so I may try that too. Overall, a fresh tasting recipe but needs a bit more. I will say that the recipe was easy too. Oh, and I made jumbo muffins and it worked out fine :) Put them in at 385deg (my oven runs hot), baked for about 21-22 minutes. I'd try this recipe again with a few tweaks."
"Great flavor but more dense than I like my muffins."
"Called for pecans, but I substituted blueberries because both my guys are allergic to tree nuts and I have a ton of blueberries. I liked the use of the sour cream, though I'm betting they would be great with greek yogurt or peach flavored yogurt. I sprinkled the tops with raw sugar before baking, I like the crunch and sparkle it gives them. This is one of those recipes that as soon as I mix the batter, I know I should have doubled it!"
"A delicious way to use fresh peaches! I added cinnamon to the batter and omitted the pecans. My family loved them!"
"Very good! No complaints from anyone. Easy to make. They made a dozen. A good amount for a treat, but not too many that they didn't get eaten."
"These were yummy right out of the oven. I used 1 1/4 cup canned peaches and walnuts instead of pecans. I added cinnamon to the batter and sprinkled a mixture of cinnamon and sugar to top the muffins. It doesn't make that many so next time I will double the recipe."
"I have made these twice in the last two weeks. They are very good, but I did add the cinnamon sugar as several others had suggested. Neither batch made a full dozen even though the muffins were not that big. Nevertheless, my husband enjoys these and I will continue to make them. Sometimes small is better!"
"good flavor and liked by everyone. I sprinkled cinnamon/sugar mix on top. Provided color and flavor."
"Oh my gosh, these muffins are fantastic! I knew they were going to be wonderful even before they were baked ... the batter smells (and tastes) heavenly. I did as other reviewers did and sprinkled the tops with cinnamon sugar, so pretty and yummy. This will be a definite repeater! Thanks!"
"My husband wanted muffins and since he bought some sweet and juicy peaches I tried out this recipe. The muffins were moist and delicious. I didn't have quite enough sour cream to measure 1/2 cup so I had to add a bit of mayonnaise. They still came out great. I also sprinkled cinnamon sugar on the tops before I put them in the oven. Delicious."
"Used canned peaches, added 1 tsp. cinnamon and an eighth tsp. nutmeg. Delicious!! My husband and I could have kept eating, but I plan to freeze them to try to resist gaining weight. We may not be able to leave them there. I'm already planning whom I can share them with."
"Delicious! I cut the sugar to 1/4 cup and added 1/4 cup honey and 1/8 cup Stevia. I used peaches canned in 100% fruit juice because that is what I had. They turned out wonderfully! Will make these over and over!"
"We picked peaches yesterday and since we are leaving on vacation I wanted to use them up. Peach muffins seemed like a good way to do that. This recipe was easy to make and they came out delicious even though I was afraid I left them in the oven too long. We didn't have any sour cream but we did have Crema Guatemalteca which is a cultured cream. I also omitted the pecans and added a dash of cinammon and 1/4 grated white chocolate. They turned out fabulous!"
"We picked peaches yesterday and since we are leaving on vacation I wanted to use them up. Peach muffins seemed like a good way to do that. This recipe was easy to make and they came out delicious even though I was afraid I left them in the oven too long. We didn't have any sour cream but we did have Crema Guatemalteca which is a cultured cream. Turned out fabulous!"
"Good texture and density (pretty dense). More of a cupcake then a muffin. Omitted nuts. Next time I will try out the suggestion of a cinnamon and sugar topping."
"I am on my second batch of these, as the first was gone in 2 days (and for a family of 2, that's pretty good). I altered the recipe slightly, using 1 c all purpose flour and 1/2 c whole wheat flour, adding 1 tsp of almond extract, 1 tsp of cinnamon and 1/2 tsp of nutmeg. I also was very generous with the sour cream (more like 2/3 of a cup than 1/2 to keep the whole wheat flour from making these too dry). Very Good!"
"Very good recipe. I will add cinnamon to the ingredients and/or sprinkle cinnamon sugar on top before putting them in the oven. I think that will make them taste even better."
"I made these for a Church bake sale and they were very well received and tasted good; but I have no idea what happened -- they just fell apart into pieces! Will definitely make again to see what I did wrong the first time! Increased peaches by 1/2 cup and omitted the nuts."
"I loved this recipe! I added a twist of my own with slivered almonds and a sprinkle of cinnamon and sugar; Delightful!"
"Very yummy. I added a brown sugar, pecan, and cinnamon topping. This recipe is certainly a keeper."
"We loved these muffins! I omitted the pecans, and I think I will add cinnamon sugar on tops the next time I make them. My husband couldn't get enough of them, and he is not a big fan of muffins!"
"I cooked a lot of breakfasts at a small college and these peach muffins became a favorite. They were a nice change from eggs, waffles and pancakes! Since the nuts are expensive I left them out and used canned peaches. The sour cream really makes a nice texture and flavor, and they're great hot or cold so you can't make too many! These are especially great for those guys who are picky eaters...."
"These are so delicious! My mother-in-law gave us way too many Jersey peaches to eat before they went bad, so I found this muffin recipe and decided to try them. I was unexpectedly out of pecans, so I had to leave them out, and at the last minute sprinkled some cinnamon sugar on top. Amazing! I'm not even really a fan of peaches and I couldn't get enough. I brought a second batch to a book club meeting and they disappeared! Thanks for sharing :)"
"I try to make a first batch of anything just like a recipe, and tweak from there, but had to use fresh nectarines. Otherwise, we nearly stuck to the recipe, and it turned out superb. Mental note- these are not light and fluffy cake kind of muffins, but dense bread like, and are super good. We did toast the pecans a bit, though, and I coated the fresh nectarines in a cinnamon sugar and flour mixture so they wouldn't stick together in the batter. We will be making lots of these to freeze for the summer."
"These muffins have a wonderful texture. I also greatly enjoyed the flavor, though I tasted the pecan much more than the peach. I think next time I'll try increasing the peaches by 50%. But, still this recipe is well worth making as is."