Peaches and Cream Muffins2019-06-20
- Yield : 12 muffins
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 55m
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- Nonstick cooking spray
- 2 cups self-rising flour
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.