Sour Cream Peach Muffins Recipe

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Sour Cream Peach Muffins

Cheryl Green


Do not be overcome by evil, but overcome evil with good. Romans 12:21
Found this recipe on another cooking site (that is no longer around). I made a few changes to the original recipe. The original recipe called for 1 1/2 cups brown sugar (we only use about 3/4 cup); and the original called for 2/3 cup oil, but since I used canned peaches I decided to use the juice from the peach can, making it 1/3 cup oil and 1/3 cup peach juice. And I always forget to make the cinnamon/sugar mixture to sprinkle on top. We love them.

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15 - 20 muffins


30 Min




3/4 - 1 c
brown sugar
1/3 c
1/3 c
juice from peaches
1 c
sour cream
1 tsp
1 tsp
vanilla extract
1 tsp
baking soda
2 1/2 c
all purpose flour
1 1/2 c
peaches, fresh or canned, drained (reserve juice) & chopped (out of a 28 ounce - 796 ml can, there should be about 4 slices of peaches leftover)
1/2 c
chopped pecans (plus a little extra to sprinkle on top, if desired)
mix 2-3 tbsp sugar with 1 1/2 tsp cinnamon, to sprinkle on top (optional)

Directions Step-By-Step

Preheat oven to 325 degrees F.
Combine brown sugar, oil, juice and egg in a mixing bowl.
In another bowl, mix sour cream, salt, vanilla extract and baking soda. Add this to the mixing bowl, above, and slowly blend in the flour. Do not over-mix.
Fold in peaches and pecans.
Pour into muffin cups.
If using, sprinkle cinnamon/sugar mixture on top.
Sprinkle a few chopped pecans on top, for a nuttier flavor.
Bake at 325 degrees F for 30 minutes.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids