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.
- 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
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.
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
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