How To make Sour Cream Peach Muffins
TOPPING:
1/4 c All-purpose flour
1/4 c Sugar
1/4 ts Ground cinnamon
2 tb Unsalted butter, softened
MUFFINS:
3 Med. peaches, pitted, diced
1/2 c Milk
1 Lg. egg
1/2 c Sour cream
1 t Vanilla extract
4 tb Butter, melted
2 c All-purpose flour
1/2 c Sugar
1 tb Baking powder
1/4 ts Baking soda
1/4 ts Salt
Prepare topping: In small bowl stir together the flour, sugar and cinnamon; with a fork, work in the butter until crumbly. Refrigerate until needed. Preheat oven to 400F. Line 12 muffin cups with paper liners or generously butter the cups and the top of the pan around the muffin cups. In a medium bowl, whisk the egg. Then whisk in the sour cream, milk, vanilla and melted butter. Stir in the diced peaches. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Pour in the sour cream-peach mixture all at once and stir quickly, just to moisten; the batter will be thick and lumpy. Spoon into muffin cups, dividing it equally until the cups are full. Quickly crumble the topping over the batter. Bake at 25 to 30 minutes or until golden brown. The tops will spring back when lightly touched. Let cool in the pan for 5 minutes and then carefully remove and cool on a rack. Cool 10 to 15 minutes. Serve warm.
How To make Sour Cream Peach Muffins's Videos
Recipe Sweet Peach Muffins with Brown Sugar- Walnut Streusel
Recipe - Sweet Peach Muffins with Brown Sugar- Walnut Streusel
INGREDIENTS:
●MUFFIN BATTER:
●2 cups all-purpose flour
●1 cup granulated white sugar
●1 teaspoon baking powder
●1/2 teaspoon baking soda
●2 teaspoons ground cinnamon
●1/2 teaspoon ground allspice
●1/2 teaspoon salt
●3 large eggs
●3 Tablespoons unsalted butter, melted
●1 1/2 cups sour cream
●1 Tablespoon pure vanilla extract
●1 1/2 cups peeled, pitted, chopped fresh peaches
●STREUSEL TOPPING:
●1 1/2 cups coarsely chopped walnuts
●1/3 cup all-purpose flour
●1/3 cup firmly packed light brown sugar
●1/2 teaspoon ground cinnamon
●3 Tablespoons unsalted butter, softened
Fresh Peach Muffins: Nothin' But Muffins #19
When peaches are in season, keep a couple aside to get really ripe...then make a batch of these delicious muffins!
For the recipe, go to:
Perfect Peach Muffins ????
Ingredients:
1 cup brown sugar
1/2 cup olive oil
1 cup sour cream
1 tsp baking soda
1 tsp vanilla
2 1/4 cups whole wheat flour
2 medium ripe peaches (diced)
1/2 cup chopped walnuts
Topping Ingredients:
1 tsp cinnamon
1 tsp sugar
small dot of butter for each muffin
How to Make Peaches & Cream Streusel Muffins
Looking for a muffin that's perfect dessert, breakfast or a snack? imperialsugar.com. Soft, tender muffins are loaded with cinnamon and hidden bites of fresh peaches. Top them with a sweet streusel topping and creamy vanilla icing for an extra special breakfast or brunch treat. This recipe transitions perfectly from summer to fall and would be a great lunch box or after school peaches and cream sweet treat. #imperialsugar #dessert #recipe #peachesandcream #muffins #peachmuffins #breakfast
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Fresh Peach Ice Cream & Blueberry Sour Cream Muffins | Cooking with Some Friends
Welcome back to Cooking with Some Friends! Tune in to hear Tracy share recipes for fresh peach ice cream & blueberry sour cream muffins with streusel.
How to Make Peach Cobbler Muffins
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PEACH COBBLER MUFFINS
Ingredients
For the muffins:
• 1 1/4 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup white sugar
• 1 cups chopped fresh (or canned) peaches
• 1/2 cup whole milk
• 1 egg
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
For the streusel topping:
• 1/4 cup all purpose flour
• 3 tablespoons white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 4 tablespoons cold unsalted butter
Instructions
For the muffins:
• Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.
• Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
• Add the peaches and stir well to coat.
• Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
• Portion the batter out into the muffin cups evenly (about 3/4 full).
For the topping:
• Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
• Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
• Top the muffins with a spoonful of the streusel topping.
• Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
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