It has been a long time since I have posted a recipe, but these peach muffins were too delicious not to share. My parents’ friend sent them fresh peaches from Georgia and they were kind enough to share some with us. They are juicy and delectable on their own, but even more scrumptious in these muffins.
Here is an obligatory messy kitchen photo. If your counter doesn’t look at least this messy when you’re baking you’re better than me. This is even without the kids being involved in the process. They were at the park with my husband.
I adapted this recipe from an apple muffin recipe found in a small-town compilation cookbook. Aren’t those the best? The sweet peaches made them tangy and delicious.
The recipe makes a dozen peach muffins. My family devoured most of them within 24 hours. Of course the Georgia peaches made them extra delicious, but I think any grocery store peaches this time of year would do the trick if you let them ripen a bit before baking.
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons butter
In a small bowl, stir together the flour, sugar, and cinnamon. With a fork, work in the butter until crumbly and refrigerate while preparing the muffins.
3 peaches, diced
1/2 cup milk
1 large egg
1/2 cup sour cream
1 teaspoon vanilla
4 tablespoons butter, melted
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 400 degrees.
Line 12 muffin cups with paper liners.
Whisk in the sour cream, milk, vanilla, and melted butter.
In a medium bowl, whisk the egg.
Stir in the diced peaches.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Pour in the sour cream/peach mixture all at once and stir, just to moisten. The batter should be lumpy.
Spoon into muffin cups.
Quickly crumble the topping over the muffins.
Bake at 25 to 30 minutes or until golden brown.
Let cool in the pan for a few minutes, then transfer to a baking rack.