Peaches and Cream Muffins
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! Try some of my other mix and bake muffins too – Raspberry and White Chocolate, Banana and Date and Spiced Apple.
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.
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.
Feedback & More
Did you try the Peaches and Cream Muffins? Let me know in the comments below. Cheers, Elby!
Liked this one? Check out some of my other baked treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Peaches and Cream Muffins
These muffins are fluffy on the inside with juicy bursts from the peaches, and nice and crispy on top.
6
muffins10
minutes20
minutes30
minutesStop your screen from going to sleep
Ingredients
1 cup plain flour
½ tsp baking powder
¼ tsp bicarb soda
½ cup white sugar
1 egg
¼ cup vegetable oil
½ cup sour cream
½ tsp vanilla extract
¾ cup tinned peaches, finely diced (measure after chopping)
Directions
- Preheat oven to 200C | 180C fan forced. Lightly grease a 6-whole muffin tin and you can also line with patty cases or baking paper (this is optional).
- Sift the dry ingredients into a large bowl.
- In a small bowl, whisk the egg, oil, sour cream and vanilla. Add to the dry ingredients and stir until well combined.
- Mix the peaches into the batter, then evenly spoon the mix into the prepared muffin tin. Bake for 18-22 minutes. They should be lightly browned and cooked through. Transfer to a rack to cool completely.
Also try my Raspberry and White Chocolate Muffins.
Banana and Date Muffins
Cooks in 35 minutesDifficulty: EasyBanana and Date Muffins are sweet and spicy and the perfect way to use those overripe bananas in the fruit bowl.
Spiced Apple Muffins
Cooks in 35 minutesDifficulty: EasyA delicious blend of cinnamon, apple and lemon make these muffins a treat.
Raspberry and White Chocolate Muffins
Cooks in 30 minutesDifficulty: EasyTart raspberries and rich white chocolate are the perfect combo in these muffins. And the best part? The caramelised white choc chips on the edges of the muffins!!
