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Peach Muffins

"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 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


  • 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.
Nutrition Facts
1 each: 274 calories, 17g fat (7g saturated fat), 45mg cholesterol, 138mg sodium, 28g carbohydrate (14g sugars, 2g fiber), 4g protein.

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  • sgronholz
    Sep 24, 2020

    We really enjoyed these muffins. I added 1/8 tsp. nutmeg to the batter and a sprinkling of cinnamon sugar on top...yum! A great way to use our homegrown peaches and something I can't wait to make again!

  • PrplMonky5
    Jun 28, 2016

    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.

  • ejshellabarger
    Jun 3, 2016

    Great flavor but more dense than I like my muffins.

  • JMartinelli13
    Sep 22, 2015

    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!

  • TNbluffbaker
    Jul 2, 2015

    A delicious way to use fresh peaches! I added cinnamon to the batter and omitted the pecans. My family loved them!

  • nsalb
    Sep 24, 2014

    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.

  • Sunshinebakerpa
    Feb 9, 2014

    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.

  • Cape May Connie
    Sep 2, 2013

    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!

  • finallydone
    Aug 10, 2013

    good flavor and liked by everyone. I sprinkled cinnamon/sugar mix on top. Provided color and flavor.

  • contrarywife
    Aug 2, 2013

    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!