Peaches and Cream Muffins

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda
2 eggs

1 cup white sugar, divided

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup sour cream or yogurt 

1 1/2 cups peaches, peeled and chopped into 1/2" dice (about 1 large or 2 small peaches)

Sugar crystals for sprinkling on top (optional)

 

In a small bowl, stir 1 tablespoon of the sugar in with chopped peaches to draw out some of the juice; set aside. Preheat oven to 375 degrees F. Grease 12 regular and 12 mini muffin cups or line with paper muffin liners. 

In a medium bowl, stir together flour, salt and baking soda; set aside. In a large bowl, beat together eggs and remaining sugar. Continue beating while slowly pouring in oil. Stir in vanilla. 

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in peaches and juice. The batter is sticky. It's not just you! Scoop batter into prepared muffin cups, 3/4 full. Top with sugar sprinkles, if desired.

Bake in preheated oven for 20 minutes, or until golden (12-14 min. for mini muffins).

 

Makes 12 regular and 12 mini muffins (or about 15 regular muffins).

 

Click here for a printable version. 

 

Now for the BS.  This is basically the same recipe as the Blueberry Cream Muffins, but it has a little more sugar.  Even though my peaches were ripe, it just wasn't sweet enough with the original recipe.  I've been making them with Greek yogurt and pretending this means they are healthy.  You know, all that protein and whatnot.  I'm now wondering if this would work with chopped strawberries...