SOUR CREAM PEACH MUFFINS

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Sour Cream Peach Muffins image

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...

Provided by Cheryl Green

Categories     Muffins

Time 30m

Number Of Ingredients 12

3/4 - 1 c brown sugar
1/3 c oil
1/3 c juice from peaches
1 egg
1 c sour cream
1 tsp salt
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)

Steps:

  • 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.

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