Peaches and Cream Muffins Recipe
- 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
- 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.
1 each: 177 calories, 7g fat (1g saturated fat), 23mg cholesterol, 211mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein .
Reviews for Peaches and Cream Muffins
"I made these muffins for our breakfast this morning and we thought they were great! I substituted plain Greek yogurt and a little milk for the sour cream, added a dash of nutmeg, and sprinkled a little sugar on top...YUM! I'll definitely be making these again!"
"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."
"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!"
"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."
"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."
"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!!"
"I would maybe make again. They are a little bland so we ate them with butter and honey. Love the idea though and can maybe tweak it to my liking!"
"They are eazy to make. Came out light and fluffy. Peaches make them delicious."
"These muffins turned out so moist! They were delicious! I did cut down on the oil by half and substituted it with natural applesauce."
"I made these muffins this morning with the sour cream and they were wonderful! Will definitely make them again! Moist and flavorful!"
"what is the crumb topping????or am i dense?please add it....thanks"
"I just have two comments:1. Might be better with dried peaches.2. Clotted cream would be fabulous on these!"
"Did you omit the crumb topping from your description? Thank you"