Peach and Blueberry Sour Cream Muffins
These Peach and Blueberry Sour Cream Muffins are loaded with fruit and are soft on the inside with a sugary crumb topping and sweet glaze on top.
12
Servings 12
Ingredients:
Crumb Topping
- 1/3 cup light brown sugar
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup Prairie Farms Unsalted Butter melted
- 2/3 cup all-purpose flour
Muffins
- 1 egg
- 1/2 cup Prairie Farms Sour Cream
- 1/4 cup vegetable oil
- 1-1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup frozen peaches thawed and chopped
- 1 cup blueberries
Glaze
- 1 cup powdered sugar
- 1/2 tsp Vanilla extract
- 3 Tbsp Prairie Farms Heavy Whipping Cream
Directions:
Crumb Topping
- Combine brown sugar, granulated sugar, cinnamon and melted butter. Stir in flour. Set aside.
Muffins
- Preheat oven to 400°F.
- In another bowl, whisk egg, sour cream and vegetable oil together.
- In another bowl, combine flour, sugar, baking powder and salt.
- Stir flour mixture into egg mixture just until moistened.
- Fold in blueberries and peaches.
- Fill greased or paper-lined muffin cups with muffin batter until 3/4 full.
- Top with crumb topping until top of each muffin.
- Bake at 400°F for 25 minutes or until toothpick inserted in muffin comes out clean.
Glaze
- Whisk together powdered sugar and vanilla; gradually add heavy whipping cream.
- Drizzle over warm muffins.