• 20servings
  • 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D
MineralsNatrium, Fluorine, Calcium, Phosphorus

Ingredients Jump to Instructions ↓


  2. 2 cups all-purpose flour

  3. 1 cup granulated white sugar

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 2 teaspoons ground cinnamon

  7. 1/2 teaspoon ground allspice

  8. 1/2 teaspoon salt

  9. 3 large eggs

  10. 3 Tablespoons unsalted butter, melted

  11. 1 1/2 cups sour cream

  12. 1 Tablespoon pure vanilla extract

  13. 1 1/2 cups peeled, pitted, chopped fresh peaches


  15. 1 1/2 cups coarsely chopped walnuts

  16. 1/3 cup all-purpose flour

  17. 1/3 cup firmly packed light brown sugar

  18. 1/2 teaspoon ground cinnamon

  19. 3 Tablespoons unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. Line 2 (12-cup) muffin pans with paper liners and spray the top part of the pan lightly with nonstick spray. Or simply spray the whole muffin pan with nonstick spray.

  2. Sift together flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl and set aside.

  3. Whisk eggs, butter, sour cream and vanilla in a separate bowl until well-blended. Fold in the peaches.

  4. Add wet mixture to flour mixture and stir just until blended (don't over mix).

  5. Scoop batter into the prepared muffin cups with a large ice cream scoop. The batter should come to the top of the paper liner. Mix streusel ingredients in a small bowl until crumbly. Sprinkle muffin cups with the streusel topping and lightly press it into the muffin batter.

  6. Bake 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

  7. Remove from the oven and cool for 5 minutes before attempting to remove them from the pan. Serve warm or at room temperature.


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