Sour Cream Peach Muffins

Sour Cream Peach Muffins

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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
  • 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)

How to Make Sour Cream Peach Muffins


  1. Preheat oven to 325 degrees F.
    Combine brown sugar, oil, juice and egg in a mixing bowl.
  2. 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.
  3. 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.

Printable Recipe Card

About Sour Cream Peach Muffins

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

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