Photo: Peaches and Cream Muffins Recipe
Ingredients
- 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
Directions
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.
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By VCouture1
on October 26, 2012
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Exactly what I was hoping for! Peach cobbler in a muffin. I was nervous about making them after reading all of the reviews and they're for a group of 35 so I doubled the recipe. I did listen to some of the advice from the other bakers since at the bottom of the recipe it does say that it had "been scaled down" and "it hasn't been tested..." I reduced the recipe by a half of stick of butter (in my case a whole since I doubled it, I doubled the sugar and added some cinnamon. I only had all-purpose flour so I added 1/2 teaspoon of baking soda and 1 tbsp of baking powder (I wasn't sure if I had to do that but maybe it helped? Some of the reviews said the muffins dropped and mine did not, they're nice and fluffy. I added the syrup from the peaches too (I bought diced peaches in heavy syrup! Then I sprinkled (with a heavy hand a light brown sugar and cinnamon mix to top them and baked for 25 minutes in the regular sized muffin pans. Delicious!
By sswilson
on September 02, 2012
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My husband and 3 children love this recipe. It is so easy to make that my 5 and 7 yr old help me make it for their daddy. This is a fun recipe to make and a yummy recipe to eat:
By sbearden
on August 20, 2012
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My granddaughter and I made these on evening and they were awful. We had to throw them out. Very disappointing. They had no taste and were thick and would not get done.
Read all 71 reviews