Saturday, July 23, 2011

Peaches and Cream Muffins are oh so good...

Muffins.... Do you know how many muffins there are? Tons... and they are so good. One of my favorite things to eat are muffins. I search for new recipes all the time. They are simple to make and wrap individually for a quick breakfast. They are always welcomed by neighbors as little tokens of kindness. I never have had anyone turn down muffins. When Taylor was in the hospital for that year (nearly a year) and I was raising money to take our family to a Southern California vacation for him when he got out... I would hold bake sales at work... where most of the money came from. Muffins were one of the best sellers. They are loved by many.

I recently ran across a new recipe from a fellow blogger at Never Enough Thyme. Her recipe was for Peaches and Cream muffins. PERFECT. I love peaches... and it sounded interesting, so I prepared them for a potluck I was going to. They were a hit. They were moist and wonderful. I actually doubled the recipe which you can find here... Peaches and Cream Muffins (check out her recipes. They will not disappoint you.) When I doubled the recipe... instead of doubling the sour cream, I actually used a container of peach yogurt. It tasted good as well. I also added a little bit of cinnamon to the batter to make it a little bit like a peach cobbler flavor.

Here is the recipe. Again, please go and visit her. I have her added as a favorite and am following her yumminess. The reason you don't see muffin papers on my muffins is I used a Demarle baking piece that you don't have to, they just slip out. I don't sell for them... just love their products.

Peaches and Cream Muffins

Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Makes: 9 muffins


  • 1 egg
  • ½ cup sour cream
  • ¼ cup vegetable oil
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup chopped, fresh peaches
  • Cooking spray


  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, beat together the egg, sour cream and oil.
  3. Combine dry ingredients and sift into the wet ingredients. Stir together just until moistened.
  4. Stir in the peaches.
  5. Spray muffin tins with cooking spray and place a paper liner in each cup.
  6. Fill cups ¾ full with batter.
  7. Bake for 20 minutes or until a toothpick inserted comes out nearly clean.


  1. Of course they are..have some left?:)

  2. So sorry that I haven't been by to visit in so long. Those muffins sound wonderful. I have a couple of peaches in my produce bin that need to become muffins!