Sour Cream Peach Muffins
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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3/4 - 1 cbrown sugar
1/3 cjuice from peaches
1 csour cream
1 tspvanilla extract
1 tspbaking soda
2 1/2 call purpose flour
1 1/2 cpeaches, 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 cchopped 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)
How to Make Sour Cream Peach Muffins
- 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.