I love these beautiful Peach and Brown Sugar Muffins!
Use fresh and juicy ripe peaches in the summertime to make these! But if you must… you can also use thawed frozen peaches. You’ll still get a wonderful muffin out of it. Anything baked with peaches is pretty amazing, so I think you’re going to love these peach and brown sugar muffins.
Ingredients needed:
- all purpose flour
- brown sugar
- baking powder, baking soda and salt
- allspice
- sour cream
- canola oil
- eggs
- peaches
How to make Peach and Brown Sugar Muffins:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 400°F. Lightly spray 20 muffin cups with nonstick spray.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda and allspice. Make a well in the center.
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In a separate bowl, combine the sour cream, oil and eggs; stir in the peaches. Pour the peach mixture into the well. Stir just until moist (don’t over-mix). Batter should be lumpy.
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Spoon the batter into the prepared muffin cups, filling ⅔ full. Bake 20 to 25 minutes.
If you do happen to make these peach and brown sugar muffins in the off-season, they might just brighten up a chilly day. They’re perfect for breakfast served warm with a little bit of butter. Enjoy!
The Best Muffin Recipes
- Quick and Easy Banana Oat Muffins
- Easy Blueberry Muffins
- Easy Apple Cinnamon Muffins
- Raspberry Lemon Muffins
- Cranberry Whole Grain Muffins
Peach and Brown Sugar Muffins
These muffins are best with fresh peaches, in the summer when they're perfectly ripe.
Ingredients
- 4 cups all purpose flour
- ⅔ cup packed brown sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground allspice
- 2 cups sour cream
- ½ cup canola oil
- 2 large eggs
- 1 cup chopped fresh, frozen or canned peaches
Instructions
- Preheat the oven to 400°F. Lightly spray 20 muffin cups with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda and allspice. Make a well in the center.
- In a separate bowl, combine the sour cream, oil and eggs; stir in the peaches. Pour the peach mixture into the well. Stir just until moist (don't over-mix). Batter should be lumpy.
- Spoon the batter into the prepared muffin cups, filling ⅔ full. Bake 20 to 25 minutes.
Nutrition
Serving: 1muffin, Calories: 225kcal, Carbohydrates: 28g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 299mg, Potassium: 99mg, Fiber: 1g, Sugar: 9g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 109mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
