Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sour Cream-Peach Muffins




Source of Recipe


Internet


List of Ingredients




Makes: 12

TOPPING
1/4 cup all-purpose flour
1/4 cup sugar
1/4 tsp ground cinnamon
2 tbsp unsalted butter, softened

MUFFINS
3 medium peaches, pitted, diced
1/2 cup milk
1 large egg
1/2 cup sour cream
1 tsp vanilla extract
4 tbsp butter, melted
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt


Recipe



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.