Once upon a time I had a box full of fabulous peaches. So I used a few juicy peaches to make these Peaches and Cream Muffins and the family declared them to be delicious. Good talk.
Allow me to share a few secrets to making the most deliciously moist muffins – even if you are baking with whole grain flour!
- Use whole grain pastry flour. I grind soft white wheat, which turns into a lovely, fine, fluffy flour. I love that it acts like white flour while actually being whole wheat! (Read more about whole wheat pastry flour here.)
- Stir in some sour cream. This makes the muffins moist instead of dry and crumbly. So yum!
One of my favorite, favorite tricks to making these Peaches and Cream muffins even easier to whip up is to use the Muffin Mix recipe in this Simple Mixes to Save the Day eBook. Use 4 cups of Muffin Mix in place of all the dry ingredients in the recipe, and you’ve just cut out much of the work involved in stirring together these muffins. I LOVE having all those homemade mixes on hand!
This recipe is quite versatile! Sub out peaches for berries or apples. Stir in some cinnamon. This recipe is fun to play with!
Easy Peaches and Cream Muffins
- 3 cups whole grain flour (I use freshly ground soft white wheat)
- ½ cup sugar (sucanat, brown, white, or raw)
- 1 teaspoon baking powder
- 1 teaspoon sea salt (Or use 4 cups of Muffin Mix from Simple Mixes to Save the Day eBook instead of these dry ingredients!)
- 1 cup sour cream
- ¾ cup milk
- 2 eggs
- ½ cup melted coconut oil
- 3 fresh peaches, pealed and diced
- Stir together dry ingredients in a mixing bowl.
- Add sour cream, milk, eggs, and melted coconut oil and stir until just combined (do not over-stir).
- Fold in diced peaches.
- Scoop batter into 18-24 prepared muffin tins.
- Bake in a 400 degree oven for 18-25 minutes or until muffins are golden brown.
Be sure to check out Simple Mixes that Save the Day. They truly do save my day – many days a week!