• Cooking Time: 20 minutes
  • Servings: 18 - 24
  • Preparation Time:


  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 teaspoon cinnamon
  • 4 eggs. beaten
  • 1 cup oil
  • 2 teaspoons vanilla extract
  • 2 cups sour cream
  • 2 - 15 oz cans of peaches, drained and diced


  • Preheat the oven to 375' and prepare 18 - 24 muffin tins
  • Combine the flour, sugars, salt, baking soda and cinnamon in a large bowl. In a large bowl combine the eggs, oil, vanilla extract.
  • Stir dry ingredients into the egg mixture, alternately with the sour cream. Gently fold in the peaches. Don't over stir!
  • Scoop batter into the prepared tins and bake for about 20 minutes or until a toothpick comes out clean when poked in the middle of a cupcake.
  • Let cool for about 5 minutes before removing from the tins.


This recipes was shared with me last week as a blueberry muffin. Since blueberry prices are sky high, I decided to go with peaches....canned peaches in this case. Delicious, moist, sweet....with a nice mild flavor that makes you want more.

Categories: Muffin 

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