What if I told you I've been eating one of these slightly sweet and creamy peach muffins almost every night for the past three weeks? Would you gently squeeze my shoulder and say in a reassuring voice, "I think you've got a problem"? Or would you gasp and ask why I so selfishly kept the recipe to myself this whole time?
I hope you're in the latter group because I'm sure as heck not ready to give up my nightly ritual of a warm peach muffin with a cup of hot herbal tea! I'll keep it going until peaches disappear from the stores and then I can pretend it feels like fall here in Texas, turn down the A.C., and bake a batch of pumpkin-apple harvest muffins instead. Priorities.
Honestly, I don't do much baking around here (especially sweet stuff) cause I'd eat it all up myself, but I was inspired to make muffins last month after seeing this peaches n' cream muffins recipe from Heather of The Homesteading Hippy.
Substituting Honey & Einkorn Wheat Flour
The most alluring aspect of it was the sour cream (I'd never used that in baking before), but her version called for white sugar and all purpose flour. I didn't have either of those ingredients on hand, so I decided to forge ahead with honey and einkorn wheat flour instead. (Click here to read why I'm digging einkorn wheat lately instead of regular four.)
And since substituting liquid sweeteners in baking recipes requires a bit of tweaking, I followed tips from Whole New Mom's baking with honey post so my muffins wouldn't turn out extra brown or too sweet.
I'm so glad I did because my first batch turned out pretty ahhhh-mazing, if I do say so myself. The muffins were soft, creamy, and a tidbit sweet with small chunks of fresh peach every few bites.
And the fragrance...well, they smell wonderful. Let's just say if you've ever used one of those synthetic peaches and cream candles or sprays to make your home smell good, you should just bake a batch of these muffins instead.
For the second batch, I decided to bump up the honey from a 1/2 cup to 3/4 cup and also added grass-fed collagen powder for a good source of extra protein that wouldn't impact the flavor. This batch was just as yummy, albeit a bit sweeter. How much honey you decide to add will totally depend on your sweetness preference - both amounts work just the same.
My third batch used 1/2 cup of honey again + the collagen powder this time. Extra protein (collagen) + healthy fat (butter or coconut oil) = less carb/sugar crash afterward (at least for me). Again, the peaches and cream muffins turned out fantabulous and I had a hard time not eating two of them right out of the oven.
This is also when I found out that peach muffins soaked in hot coffee taste surprisingly good.
Ahem. (See picture below for reference.)
Yep. I actually had to photograph this recipe twice because the first time the muffins kept falling over mid-shot. (I was trying to stack four of them on top of each other--silly me.)
Of course, the moment I try to do any stacking in the second shoot, one of the muffins plops right into my big mug of coffee. I chose to laugh it off and eat the coffee soaked muffin. This is optimism at its finest, folks.
Don't Skip The Sour Cream
No matter how much sweetener you decide to use, the key ingredient here is definitely the sour cream! I'm so used to muffin recipes with applesauce, mashed banana, or pumpkin puree for extra moistness--and trust me, those are super yummy.
However, sour cream adds a richness to baked goods and pairs perfectly with sweet fruit like peaches. I'm betting blueberries, strawberries, and mango would be equally as tasty.
Could you use something other than sour cream? Definitely. Would it be the same muffin? Nope! Should you run out to the store if you have everything to make these muffins right now except the sour cream? Maybe.
I'm all for substitutions, especially when it'll save you time and money, so do what makes sense to you. All I'm saying is at least once make sure you fix it with sour cream so you can experience the rich flavor. :)
Peaches and Cream Muffins
A light peaches and cream style breakfast muffin made with fresh peaches, sour cream, honey, and einkorn wheat flour. This recipe freezes well, has a good amount of protein, and makes a yummy snack or dessert!
Yield: 12 Muffins
1 cup of sour cream
1/2 cup of unsalted butter or coconut oil, melted (I've used both)
1/2 to 3/4 cup of honey (both work - it depends on how sweet you want it)
1 teaspoon of vanilla extract (get my homemade vanilla extract recipe)
2 cups of einkorn wheat flour
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon powder (I prefer THIS true Ceylon cinnamon)
1 cup of fresh peaches, diced (about 1-2 peaches)
3 tablespoons of high-quality hydrolyzed collagen powder (optional - for extra protein)
12-count standard-sized muffin tin
parchment paper muffin liners
measuring cups (I love these magnetic ones)
measuring spoons (I love these magnetic ones)
Pre-heat the oven to 375 degrees. Line a 12-count muffin tin with liners (I use parchment paper liners) OR grease them with extra butter. Melt the butter or coconut oil in a saucepan on low heat. As soon as it's melted (this will only take a few minutes), set it aside to cool before stirring into the eggs. Add all the dry ingredients (flour, salt, baking soda, cinnamon powder & collagen - if using) into a mixing bowl.
In a separate bowl, add the eggs. Break the yolks with a fork, and give them a few stirs before gently mixing in the sour cream and vanilla extract, mixing a few times so everything is smooth. Measure the honey into the melted butter or coconut oil, then pour both in with the rest of the wet ingredients.
Slowly pour the wet ingredients into the dry ingredients while gently stirring the batter until everything is well incorporated. The batter will be pretty thick, but that's okay. You don't want to over-mix it. Chop up the peach(es) and gently fold into the batter.
Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins sit for 5-10 minutes (so they're not piping hot), then transfer to a wire rack or space on the counter to cool.
Notes & Tips
- If you have all-purpose flour and white sugar on hand and want to use those to make these muffins, make sure to hop over to Heather's original recipe so you can follow her specifications.
- These muffins freeze and reheat well. You can either let them sit out on the counter for a bit to unthaw or pop them in the microwave for 30-45 seconds. I'm sure the oven works, too, I just haven't reheated them that way yet.
- If you add up all the protein from the flour, eggs, sour cream, and collagen then divide that by 12, you'll get 6-7 grams of protein per muffin, which is pretty good for a snack!
- Bonus: If you want to order my favorite collagen that I linked to above, I have a coupon code just for my readers! Enter RISING10 at checkout for 10% off your total. :)
I'd like to hear from YOU!
Have you ever used sour cream for baking? What's your favorite peaches and cream-style recipe?
Don't miss a post! Want my real food recipes, kitchen tutorials, DIY crafts, and healthy living articles (like this) delivered straight to your inbox? Click here to sign up for free email updates!
P.S. Keep Reading! More Recipes From The Rising Spoon: