Sour cream-peach muffins
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Sour cream-peach muffins
Last updated 6/12/2012 1:23:39 AM. Recipe ID 56831. Report a problem with this recipe.
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      Title: Sour cream-peach muffins
 Categories: Breads
      Yield: 12 Servings
    1/4 c  All-purpose flour
    1/4 c  Sugar
    1/4 ts Ground cinnamon
      2 tb Unsalted butter, softened

      3    Med. peaches, pitted, diced
    1/2 c  Milk
      1    Lg. egg
    1/2 c  Sour cream
      1 ts Vanilla extract
      4 tb Butter, melted
      2 c  All-purpose flour
    1/2 c  Sugar
      1 tb Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
  Prepare topping:  In small bowl stir together the flour, sugar and
  cinnamon; with a fork, work in the butter until crumbly. Refrigerate
  until needed.
  Preheat oven to 400F.  Line 12 muffin cups with paper liners or
  generously butter the cups and the top of the pan around the muffin
  cups. In a medium bowl, whisk the egg. Then whisk in the sour cream,
  milk, vanilla and melted butter.  Stir in the diced peaches. In a
  large bowl, stir together the flour, sugar, baking powder, baking
  soda and salt. Pour in the sour cream-peach mixture all at once and
  stir quickly, just to moisten; the batter will be thick and lumpy.
  Spoon into muffin cups, dividing it equally until the cups are full.
  Quickly crumble the topping over the batter. Bake at 25 to 30 minutes
  or until golden brown. The tops will spring back when lightly
  touched. Let cool in the pan for 5 minutes and then carefully remove
  and cool on a rack. Cool 10 to 15 minutes. Serve warm.

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Recipe ID 56831 (Apr 03, 2005)

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