Sour Cream Peach Muffins

“Moist peach muffins with an almond crunch topping.”
READY IN:
45mins
SERVES:
4-6
YIELD:
9-12 large muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Line 12 muffin cups. Prepare topping by mixing almonds, sugar, cinnamon and butter in a small bowl until crumbly. Set aside.
  2. In a large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and sour cream. Fold in flour, oatmeal, baking powder, baking soda, and salt. Fold in chopped peaches.
  3. Using an ice cream scoop, deposit equal portions of batter into muffin cups. Distribute topping on muffins.
  4. Bake until muffins test done by springing back when lightly touched with fingertips, 25 - 30 minutes. Cool well, then remove from pan to finish cooling on wire cake rack.
  5. 9 - 12 large muffins.

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