Peaches Cream Muffins
Delight your taste buds with these irresistible Peaches Cream Muffins, a perfect balance of soft, tender crumb and bursts of juicy peach flavor in every bite. Infused with a rich blend of sour cream and melted butter, these muffins are wonderfully moist and decadent—ideal for breakfast, brunch, or an afternoon pick-me-up. Fresh, diced peaches take center stage, adding natural sweetness to this easy homemade recipe, while an optional vanilla glaze drizzled on top takes these muffins to the next level of indulgence. Ready in just under 40 minutes, these bakery-style muffins are a summer-inspired treat that’s simple to make and impossible to resist. Whether you’re serving them fresh out of the oven or packing them for a picnic, these Peaches Cream Muffins are sure to shine!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup sour cream
- 0.33 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh peaches, diced
- 0.5 cup powdered sugar (for optional glaze)
- 2 tablespoons heavy cream (for optional glaze)
- 0.5 teaspoon pure vanilla extract (for optional glaze)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
In a medium mixing bowl, whisk together the melted butter, sour cream, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Do not overmix; it’s okay if there are a few lumps.
Fold in the diced peaches gently, ensuring they are evenly distributed in the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optional Glaze: While the muffins cool, whisk together the powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled muffins before serving.
Enjoy these delicious Peaches Cream Muffins as a sweet breakfast treat or a delightful afternoon snack!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 257.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
