Peach and Pecan Muffins
These lovely muffins are filled with peaches and pecans for great texture and sour cream makes these muffins moist. Great for summer breakfasts.
Ingredients
- 1 cup white sugar
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/3 cup sour cream
- 2 large eggs
- 1 stick unsalted butter softened (preferred, I used salted butter because that’s all I had) (1/2 cup)
- 2 cups peaches peeled and diced
- 3/4 cup chopped pecans plus more pecans for the top of each muffin
Instructions
- Preheat oven to 425°.
- Mix sugar, baking soda, vanilla, sour cream, eggs and butter in a large mixing bowl with an electric mixer until smooth.
- Add flour, peaches and pecans.
- Stir just until moistened.
- Spoon muffin batter into greased or sprayed muffin tins until almost full.
- Sprinkle more chopped pecans over top of each muffin in pans.
- Press pecans slightly into batter.
- Bake in a preheated 425° oven for 5 minutes.
- Adjust temperature to 350°.
- Bake at 350° for 15-20 minutes or until a toothpick inserted in center comes out clean.
Notes
NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 152kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 32mgSodium: 75mgPotassium: 83mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 0.8mgCalcium: 20mgIron: 0.4mg
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