Prep 10 mins
Cook 30 mins
I cant wait to make these. My little sister is addicted to peaches. She will eat them in anything. This recipe was made for her, I swear! heh. I hope you enjoy it! 8)
- Heat oven to 400°F.
- In large bowl mix the flour, sugar, baking powder, and baking soda.
- Add the peaches and gently toss mixture.
- In small bowl, combine the eggs, sour cream, oil, and extracts; mix well.
- Stir into the dry ingredients just until moistened.
- Fill greased muffin cups 2/3 full.
- Bake approximately 25-30 minutes or until done.
Unbelievable!! What a terrific way to use up those peaches. I made two batches, gave some away and froze the rest. I got 3 dozen from this recipe and it took about 20 minutes to cook. These taste like little cakes. This will be made every year at "peach" time. Thank you Ocean~Ivy.
This is okay but I think The Best Peach Nectarine Muffins is better. The ingredients are not in order (e.g. baking powder and baking soda should move up).
I've made these twice. The first time, I substituted applesauce for the 1 c of oil. Let's just say I would not recommend doing this and leave it at that. So I could offer a fair review, I made the muffins a 2nd time as directed. And honestly, I just can't get excited about them. Mine never browned either time. They are the color of the batter! And they're actually more savory than sweet eventhough 2 c sugar should have been more than enough. I don't know - they are very moist, but really lacking in flavor. I won't even send them into work with my husband, which I usually do with my "surplus." Unfortunately, both batches are going in the trash. :-(