Peaches & Cream Dream Muffins
photo by Sharlene~W
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
30 muffins
ingredients
- 4 cups all-purpose flour
- 2 cups sugar
- 3 cups fresh peeled and chopped peaches
- 4 large eggs, lightly beaten
- 2 cups sour cream
- 1 cup canola oil or 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
directions
- Heat oven to 400°F.
- In large bowl mix the flour, sugar, baking powder, and baking soda.
- Add the peaches and gently toss mixture.
- In small bowl, combine the eggs, sour cream, oil, and extracts; mix well.
- Stir into the dry ingredients just until moistened.
- Fill greased muffin cups 2/3 full.
- Bake approximately 25-30 minutes or until done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've made these twice. The first time, I substituted applesauce for the 1 c of oil. Let's just say I would not recommend doing this and leave it at that. So I could offer a fair review, I made the muffins a 2nd time as directed. And honestly, I just can't get excited about them. Mine never browned either time. They are the color of the batter! And they're actually more savory than sweet eventhough 2 c sugar should have been more than enough. I don't know - they are very moist, but really lacking in flavor. I won't even send them into work with my husband, which I usually do with my "surplus." Unfortunately, both batches are going in the trash. :-(
-
I made a half batch of these the other day with a few substitutions. I used white flesh peaches and added a chopped apple as my peaches were on the small side. Added a sprinkle of cinnamon and left out the almond extract as I didn't have any. I subbed vanilla yogurt for the sour cream as I had some to use up. Finally, I sprinkled them all with coconut before baking which got toasty and brown in the oven and was a really delicious addition. I will definitely be making these again once ontario peaches are in season!
see 8 more reviews
Tweaks
-
I've made these twice. The first time, I substituted applesauce for the 1 c of oil. Let's just say I would not recommend doing this and leave it at that. So I could offer a fair review, I made the muffins a 2nd time as directed. And honestly, I just can't get excited about them. Mine never browned either time. They are the color of the batter! And they're actually more savory than sweet eventhough 2 c sugar should have been more than enough. I don't know - they are very moist, but really lacking in flavor. I won't even send them into work with my husband, which I usually do with my "surplus." Unfortunately, both batches are going in the trash. :-(
-
I made a half batch of these the other day with a few substitutions. I used white flesh peaches and added a chopped apple as my peaches were on the small side. Added a sprinkle of cinnamon and left out the almond extract as I didn't have any. I subbed vanilla yogurt for the sour cream as I had some to use up. Finally, I sprinkled them all with coconut before baking which got toasty and brown in the oven and was a really delicious addition. I will definitely be making these again once ontario peaches are in season!
RECIPE SUBMITTED BY
OceanIvy
United States
Hey there!~
My name is Crystal. I am 19,and living in Florida.
I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it!
There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen!
A little more about me:
I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything!
Other than cooking-I like to read,surf the net and create art.
My favorite websites are:
www.ebay.com & www.witchvox.com (I'm wiccan)
Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!