These Peach Muffins are soft, tender, and loaded with sweet fresh peaches. Also, they are easy to make and can be on your plate in less than 1 hour.
Every year comes June I go to an uncontrolled phase where I buy peaches by the LBS, like a lot of LBS. The way I see it since my geographic location is known for growing peaches, it is my responsibility to support the farmers around me.
And since peaches are so delicious it would be a shame not to let my baker instinct some room. I can’t say that muffins are the invention of the wheel but these Peach muffins do taste like something out of this world.
Also, it is super easy and fast to make, just 10 minutes and no mixer.
What ingredients are in this recipe:
- Full fat sour cream, you can replace it with buttermilk.
- Egg yolks
- Melted unsalted butter
- AP Flour
- Baking powder
- Medium-Large peaches
How to make these Peach Muffins:
Making this recipe is not only super easy but also super fast and takes 10 minutes.
Firstly, you need to peel and slice the peaches into 1/8″ cubes.
Mix flour, baking powder, and salt together in a medium bowl. In a large bowl, whisk together the sour cream and yolks then add the sugar and mix to fully incorporate, now drizzle in the melted butter.
Once the butter has incorporated, add the flour and peaches then mix just to blend in the flour mix. Very important not to over mix.
Last divide batter between 12 muffin liners and bake.
Storing The Muffins:
You can store the muffins in the muffin tin covered, for up to 1 day. Also, you can freeze the muffin in a freezable bag for up to 1 month.
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Also, One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!
And last, Did you like this recipe and inspiring? Save THIS PIN to your Muffins, Desserts, or Baking boards.
- 2 Cups AP Flour (240 g / 8.5 oz)
- 2 tsp Baking powder
- 1/4 tsp Salt
- 2 Medium Peaches, peeled and cut into 1/8" cubes (200 g / 7 oz)
- 2/3 Cup Sour cream, full fat (160 g / 5.5 oz)
- 2 Large Egg yolks
- 1 Cup Sugar (200 g / 7 oz)
- 1 Stick Unsalted butter melted and cooled (113 g / 4 oz)
Preheat oven to 350F and line 1×12 cavities muffin tin with muffin liners.
In a medium bowl, sift the flour, baking powder, and salt. Set aside.
In a large bowl, mix sour cream with egg yolk and whisk for about 30 seconds until well combined.
Add the sugar and mix to incorporate, drizzle in the melted butter and whisk to incorporate.
Add the flour mix into the egg mix followed by the sliced peaches and mix just until the flour has fully incorporated. Do not over mix.
Divided the batter between the muffin liners and bake for 20-22 minutes or until a toothpick comes out clean from the center of the muffins.