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Peach & Soured Cream Muffins

Peach & Soured Cream Muffins

By Morrisons
Published on 21 March 2025
Use ripe summer peaches in these fruity soured cream muffins, topped with a crunchy brown sugar and cinnamon crust.
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Time and servings

40 minsTotal time
12Servings
20 minsPrep time
20 minsCooking time

Ingredients

  • 3 ripe Morrisons Market Street peaches, pitted, 2 finely chopped and 1 cut into 12 wedges
  • 120g butter, softened, plus some for the tin
  • 180g sugar, plus 3 tbsp demerara or granulated sugar for the topping
  • 240ml soured cream, plus 3 tbsp for the topping
  • 250g plain flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1⁄2 tsp bicarbonate of soda
  • 1⁄2 tsp cinnamon

Method

  1. Step 1

    Line a 12-hole muffin tin with paper liners, or if non-stick, butter the tin well and preheat the oven to 200C/180C fan/gas 6.

  2. Step 2

    Beat the butter for the muffins with the sugar and a pinch of salt until pale and fluffy. Next, beat in the eggs, soured cream and vanilla. Then, mix the dry ingredients together and fold these into the butter mixture in two batches, making sure there are no dry pockets but being careful not to overmix. Fold in the chopped Morrisons peaches, then divide the mixture between the cases.

  3. Step 3

    Mix the sugar for the topping with the cinnamon and a pinch of salt. Add a wedge of peach to each muffin, pushing it into the mix. Spread a little soured cream onto the top of each muffin and sprinkle over the cinnamon sugar in a generous layer.

  4. Step 4

    Bake the muffins for 10 mins, then lower the temperature to 180C/160C fan/gas 4. Bake for a further 8-10 mins. The muffins should be risen with a crunchy top.