Peaches and cream muffins recipe


I came across my grandmother and great-grandmother’s recipes. These are all easy recipes concocted when money was scarce and health was not in vogue.

I thought I try one those old recipes today, which is a nutritional cheat day for me.

Enter: Peaches and cream muffin recipe.

This variation is not fancy.

It’s basic and a sweet tooth’s delight! In fact, there are no peaches — just peach preserves.

I suspect this has to do with fresh fruit tough to get during Midwestern winters.

They probably had canned or preserved fruit from the seasonal picking ready to use — hence, no fresh fruit.

But, it’s difficult to say how old this recipe is because sour cream is used.

Whether it’s old, whether it’s new, it doesn’t matter. What matters? It’s good!

The recipe yields 12 muffins.

The ingredients list follows:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 teaspoon almond extract
  • 2 cups all purpose flower
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1/2 jar peach preserves


Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Line a muffin tin with baking cups. One 12 cup tin or two separate six cup tins are appropriate.

In a large bowl, beat the eggs. Mix the sugar, oil, and almond extract in slowly while stirring the eggs.

In a separate bowl, add the dry ingredients — flour, salt, and baking powder.

Once the dry ingredients are combined, it is time to mix them into the wet ingredients.

Add a 1/3 of the dry mixture to the wet and add 1/3 of the sour cream. Mix. Continue mixing with the same ratio: 1/3 dry mixture and 1/3 sour cream to wet mixture until all is mixed.

Fold in the preserves to the final mix.

Fill the muffin tins 3/4 full for a yield of 12.

For the picture, I filled mine to the top because I like the muffin head expanding beyond the pan. If you do it like that, you won’t get 12 — only 8-10 muffins.

Bake 20 minutes at 400 degrees or until a toothpick comes out clean.

Final thoughts

The muffins turn out nice and fluffy.

They do use a little almond extract, so I had one with a glass of almond milk for breakfast.

It’s a pretty good way to start the day.

Posted in Recipes