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Sour Cream Peach Muffins

Deliciously moist muffins made with fresh peaches and enriched with sour cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 1 cup sour cream This is the secret ingredient for moistness.
  • 1 cup diced fresh peaches Fresh peaches add natural sweetness.
  • 1 cup granulated sugar
  • 1/2 cup butter, melted Use unsalted butter for best results.
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Streusel Topping (optional)
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup butter Cold, cut into small pieces.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it lightly.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, mix melted butter with granulated sugar until well combined. Add eggs one at a time, beating in between. Stir in sour cream and diced peaches.
  5. Gradually fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
  6. In a small bowl, mix together brown sugar, flour, and cold butter until crumbly for a streusel topping (if using).
  7. Spoon the muffin batter into the prepared tins, filling each cup about two-thirds full. If using, sprinkle the streusel topping on each.
Baking
  1. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. If using canned peaches, drain them well and pat dry to avoid excess moisture.