Best Sour Cream Peach Muffins Recipes

SOUR CREAM PEACH MUFFINS

Sour Cream Peach Muffins image

Make and share this Sour Cream Peach Muffins recipe from Food.com.

Provided by kvlong

Categories Quick Breads

Time 45m

Yield 9-12 large muffins, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup toasted almond, finely chopped
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted
5 tablespoons unsalted butter, melted
1 cup light brown sugar
5 tablespoons oil
2 eggs
1 teaspoon pure vanilla extract
1 cup sour cream (low-fat is fine)
1 1/4 cups all-purpose flour
3/4 cup quick-cooking oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely chopped peach, pitted, skins removed

Steps:

Preheat oven to 375°F Line 12 muffin cups. Prepare topping by mixing almonds, sugar, cinnamon and butter in a small bowl until crumbly. Set aside.
In a large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and sour cream. Fold in flour, oatmeal, baking powder, baking soda, and salt. Fold in chopped peaches.
Using an ice cream scoop, deposit equal portions of batter into muffin cups. Distribute topping on muffins.
Bake until muffins test done by springing back when lightly touched with fingertips, 25 - 30 minutes. Cool well, then remove from pan to finish cooling on wire cake rack.
9 - 12 large muffins.

Nutrition Facts : Calories 1097.5, Fat 66.8, SaturatedFat 24.5, Cholesterol 184.5, Sodium 487.6, Carbohydrate 112.6, Fiber 6.4, Sugar 65.2, Protein 17.8

SOUR CREAM PEACH MUFFINS

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

Ingredients

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.