Sour Cream Peach Muffins

recipe 14174 Large500 ID 1504172

The tables at the Milestone Inn are draped with pressed linens and set with white ivory china. The table setting always includes taper candles and a fresh floral centerpiece. Robin and Sean often use greens and one flower tied as a napkin ring.

Makes12 large muffins

Cooking Methodbaking


easy 14 949

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursesnack

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Mealbreakfast, brunch, tea

Taste and Texturebuttery, chewy, fruity, spiced, sweet

Type of Dishmuffins

Ingredients 3 cups all purpose flour4 teaspoons baking powder2 teaspoons baking soda1 teaspoon cardamom1 teaspoon cinnamon or ground allspice1 cup chopped pecans or sliced almonds½ cup (1 stick) butter, softened1 cup packed brown sugar4 eggs½ cup sour cream1½ teaspoons vanilla extract1½ teaspoons almond extract2 cups mashed very ripe peaches½ cup granulated sugar4 teaspoons cinnamon½ teaspoon nutmeg Instructions

Mix the flour, baking powder, baking soda, cardamom and 1 teaspoon cinnamon in a bowl. Mix in the pecans.

Cream the butter and brown sugar in a medium mixing bowl until light and fluffy. Beat in the eggs, sour cream, flavorings and peaches. Add the flour mixture and mix just until moistened. Spoon into muffin cups sprayed with nonstick cooking spray.

Mix the granulated sugar, 4 teaspoons cinnamon and the nutmeg in a small bowl. Sprinkle over the muffin batter. Bake at 400 degrees for 25 minutes. Cool in the muffin cups for several minutes and then remove to a wire rack to cool slightly. Serve warm.

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