Sour Cream Peach Muffins
The tables at the Milestone Inn are draped with pressed linens and set with white ivory china. The table setting always includes taper candles and a fresh floral centerpiece. Robin and Sean often use greens and one flower tied as a napkin ring.
Makes12 large muffins
Total Timeunder 1 hour
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturebuttery, chewy, fruity, spiced, sweet
Type of Dishmuffins
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cardamom
- 1 teaspoon cinnamon or ground allspice
- 1 cup chopped pecans or sliced almonds
- ½ cup (1 stick) butter, softened
- 1 cup packed brown sugar
- 4 eggs
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
- 2 cups mashed very ripe peaches
- ½ cup granulated sugar
- 4 teaspoons cinnamon
- ½ teaspoon nutmeg
Mix the flour, baking powder, baking soda, cardamom and 1 teaspoon cinnamon in a bowl. Mix in the pecans.
Cream the butter and brown sugar in a medium mixing bowl until light and fluffy. Beat in the eggs, sour cream, flavorings and peaches. Add the flour mixture and mix just until moistened. Spoon into muffin cups sprayed with nonstick cooking spray.
Mix the granulated sugar, 4 teaspoons cinnamon and the nutmeg in a small bowl. Sprinkle over the muffin batter. Bake at 400 degrees for 25 minutes. Cool in the muffin cups for several minutes and then remove to a wire rack to cool slightly. Serve warm.
2009 Julie Sullivan