Sour Cream Peach Muffins
Indulge in the ultimate treat of summer sweetness with these Sour Cream Peach Muffins—perfectly moist, tender, and bursting with juicy peach flavor in every bite. Made with fresh, diced peaches and a rich blend of sour cream and melted butter, these muffins achieve an irresistibly soft and fluffy texture. A touch of ground cinnamon adds a warm spiced note, while a sprinkle of sugar on top creates a subtle crunch for the perfect finish. Quick and easy to prepare in just under 40 minutes, these peach muffins are ideal for breakfast, brunch, or a midday snack. Serve them warm or at room temperature for a delightful way to savor the vibrant taste of ripe peaches all year round!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cups Sour cream
- 0.5 cups Unsalted butter, melted and cooled
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh peaches, diced
- 2 tablespoons Granulated sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly with butter or cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the diced fresh peaches gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
If desired, sprinkle a pinch of granulated sugar over the top of each muffin to add a slight crunch after baking.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 417.3 g | 152% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 222.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1132 mg | 24% | |
*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.
