Ingredients for Peachy Muffins
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Canola Oil
- 2 cups peeled and diced fresh peaches
- Flour
- 1 1/4 cups granulated sugar + 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Ground Cinnamon
- Butter
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How to Make Peachy Muffins
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or spray with baking spray.
- Make the topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set aside the topping.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1/2 cup sour cream, 1/2 cup milk, 1 teaspoon vanilla extract, and 1/4 cup vegetable oil.
- Gently fold in 2 cups of peeled and diced fresh peaches.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fill the prepared muffin cups about 2/3 full.
- Sprinkle each muffin generously with the streusel topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
122g
Fat
18g
Carbs
18g
