Wednesday, November 14, 2012

Peaches & Cream Muffins

These muffins are a Paula Deen recipe that I started using a few years ago & they are amazing! I don’t use the full two sticks of butter - it’s way too much - but to each his own... I make this recipe mainly for breakfast and brunch but when I do want them to go with dinner I omit the peaches and vanilla & just make “cream muffins” they are delicious AND fattening but hey it’s Thanksgiving!


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 (I use diced peaches)


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.