Peach & soured cream muffins
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Peach & soured cream muffins

By Lulu Grimes

Use ripe summer peaches in these fruity soured cream muffins, topped with a crunchy brown sugar and cinnamon crust

  • Prep:20 mins
    Cook:20 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 302
  • fat 14g
  • saturates 9g
  • carbs 38g
  • sugars 0g
  • fibre 1g
  • protein 4g
  • salt 0.46g

Ingredients

  • 120g butter , softened, plus extra for the tin
  • 180g caster sugar
  • 2 eggs
  • 240ml soured cream
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 3 ripe Morrisons Market Street peaches , pitted, 2 finely chopped and 1 cut into 12 wedges
  • 3 tbsp demerara or granulated sugar
  • ½ tsp cinnamon
  • 3 tbsp soured cream

Method

  1. Line a 12-hole muffin tin with paper or silicone cases, or if non-stick, butter the tin well. Heat the oven to 200C/180C fan/gas 6.

  2. Beat the butter with the sugar and a pinch of salt until pale and fluffy. Beat in the eggs, soured cream and vanilla. Mix the dry ingredients together and fold 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 batter between the cases.

  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 in a little. Spread a little soured cream over the top and sprinkle over the cinnamon sugar in a generous layer.

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

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