Fresh Peach Muffins

5 from 17 reviews


Units Scale
  • 1 cup of fresh peaches (about 2 medium peaches – skin removed), diced plus 1 tablespoon of flour
  • 2 cups of AP flour
  • 1/2 cup of sugar
  • 1 1/2 tsps. baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp. salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 egg
  • Zest of 1/2 lemon
  • 2 tbs. melted butter
  • 3 tablespoons brown sugar, for topping


Preheat Oven 325 degrees F. and line a cupcake tin.  Set aside.
In a large bowl combine the flour, baking powder, baking soda, lemon zest and salt.
Heat the milk together with the butter, just enough so the butter melts.
In a smaller bowl whisk together the sour cream, sugar, melted butter and milk.  Add the egg and whisk until combined.
In a small bowl place the peaches and 1 tablespoon of flour and toss.
Add the sour cream mixture to the flour mixture and toss gently until combined.  Gently fold in the peaches.
Spoon the batter into the lined cupcake tin and top with the brown sugar.
Bake 25-30 minutes or until the toothpick test comes out clean.

Keywords: muffins, peaches, stone fruit

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