8 September 2024

Peaches and Cream Muffins

Name: Peaches and Cream Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup flour (plain, all purpose); 1/2 tsp baking powder; 1/4 tsp bicarb soda (baking soda); 1/2 cup white sugar; 1 egg; 1/4 cup vegetable oil; 1/2 cup sour cream; 1/2 tsp vanilla extract; 3/4 cup tinned peaches (finely diced (measure after chopping))

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Last Updated on 5 September, 2026 by Elby | The Tasteful Pantry

Peaches and cream muffins are soft and fluffy on the inside, with a deliciously crisp top. They are so easy to make – literally combine all the ingredients and bake. It’s as simple as that!

My kids will open a big tin of peaches to have one serving and leave the rest in the fridge not to be touched again. So these muffins were a creation brought about to use up those leftover peaches.

Perhaps not your classic image of peaches and cream, but these muffins still hit that delicate sweet spot. The sweet juiciness of peaches paired with the rich, creaminess of sour cream creates a delightful balance. Peaches and cream muffins are light, fluffy, and crispy on top. They are the ideal treat for brunch, afternoon tea or even a lunchbox snack.

More Easy Fluffy Muffin Recipes

Simplicity of Peaches and Cream Muffins

Dry Ingredients: Plain flour, baking powder, Bicarb soda (also known as bicarbonate of soda or baking soda) and white sugar.
Wet Ingredients: Egg, vegetable oil, sour cream and vanilla extract.
Add Ins: Tinned peaches, finely diced. I use tinned sliced peaches and chop them finely myself, rather than already diced peaches – I find them too chunky. But you can also use peeled fresh peaches, although they will be a little firmer.

Method

Preheat your oven and lightly grease or line a six hole muffin tin.
Mix the dry ingredients.
Whisk the wet ingredients.
Stir the dry and wet ingredients together.
Gently stir in the peaches
Spoon evenly into prepared tin and bake.
Enjoy the Peaches and Cream Muffins… it really is as simple as that!

Tips and Variations

Fresh Peaches: Got some ripe fresh peaches that need using? Simply peel, pit, and dice them finely before adding to the batter. They will be a little firmer in the muffin than tinned peaches, but still tasty.
Add a Crumble Topping: For extra texture and sweetness, sprinkle a simple combination of blended flour, sugar, and butter over the muffins before baking.
Extra Flavour: Add a pinch of nutmeg to the batter for a warm, spiced flavour, while still retaining the light flavour.
Storage: Store the peaches and cream muffins in an airtight container at room temperature for up to 3 days. If they start to dry out, a quick 10 second zap in the microwave will bring back some of the moisture. The muffins also freeze well in an airtight container, perfect school lunches. Pop one in the lunchbox in the morning and it will be defrosted by lunch.

Calories and Nutritional Information

The figures used in the recipe are estimates only and should be taken with a grain of salt – pardon the pun. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.

Feedback and More

Have you given the peaches and cream muffins recipe a go? Let me know in the comments below. Cheers, Elby!

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