Peaches and Cream Muffins Recipe
Peaches and Cream Muffins Recipe photo by Taste of Home

Peaches and Cream Muffins Recipe

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Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. "Breakfast muffins are a must at our house," she relates. "Our two girls love these not-too-sweet treats."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 10 servings


  • 1 egg
  • 1/2 cup milk or sour cream
  • 1/4 cup vegetable oil
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped fresh or frozen peaches, thawed

Nutritional Facts

1 each: 177 calories, 7g fat (1g saturated fat), 23mg cholesterol, 211mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein


  1. In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins.
Originally published as Peaches and Cream Muffins in Quick Cooking July/August 1999, p54

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Reviewed Mar. 23, 2015

"After reading a few reviews about favor being a bit bland I used peach yogurt instead of sour cream. And instead of muffins I made a loaf. Great hit with the family."

Reviewed Aug. 24, 2014

"Easy and tasty. I used sour cream, added 1/2 tsp. almond extract, and a cup and a half of fresh peaches. The muffins ended up being a bit bigger so I only got 7 muffins but that;s ok--I'm making more tomorrow!"

Reviewed Aug. 10, 2012

"I used Sour cream, and added nutmeg (about a half of a teaspoon) and ground cinnamon I also used probably a cup and a quarter of fresh peaches. It made 12 full muffin cups easily, and I had no problem with them pulling off of the papers."

Reviewed Dec. 2, 2011 Edited Apr. 14, 2014

"Two and a half year later, and I am still making these awesome muffins, and have given out the recipe to so many people. If you use the unbleached muffin papers, you shouldn't have a problem with them sticking at all. The pretty ones are pretty, but have a tendency to pull the muffin apart. And the brown papers make the muffins lookso 'country'. Now I just sprinkle turbinado sugar on top, and it adds a delightful flavor and a little bit of a crunch. Excellent muffins."

Reviewed Dec. 2, 2011 Edited Apr. 14, 2014

"When I read the recipe, it sounded like it could use a little spice, so I added a generous teaspoon of cinnamon (in lieu of a topping). Absolutely wonderful - this recipe is a keeper. Note - when I make peach cobbler, the topping is simply sugar and cinnamon - but if you really want to get crazy, sugar, cinnamon, butter, and finely chopped walnuts would make this a crowd pleaser - but also adds extra fat and calories. The fun of trying a new recipe is to see if you like it as is - and if not, tweak it to your taste. That's what makes a great cook!!"

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