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    If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916)  321-1109. Please include your full name, city and phone number.

  • Mom’s sour cream peach muffins

    Prep time: 45 minutes

    Cook time: 30 minutes

    Makes 1 dozen

    Mary Ann Robinson of Davis loves the muffins at Ikeda’s Fruit Stand, especially their moist and juicy peach muffins. She was hoping for their recipe or one similar. Although we haven’t received Ikeda’s recipe, Evelyn Bunch of Escalon shares her recipe that sounds like a match.



    1/4  cup all-purpose flour

    1/4  cup granulated sugar

    1/4  teaspoon ground cinnamon

    tablespoons unsalted butter, softened

    Muffin batter:

    3  medium peaches (about 4 ounces each), diced

    large egg

    1/2  cup sour cream

    1/2  cup milk

    teaspoon vanilla extract

    tablespoons unsalted butter, melted

    2  cups all-purpose flour

    1/2  cup granulated sugar

    tablespoon baking powder

    1/4  teaspoon baking soda

    1/4  teaspoon salt


    For the topping: in a small bowl stir together the flour, sugar and cinnamon with a fork. Work in the butter until crumbly. Refrigerate until needed.

    Position a rack in the center of the oven and preheat to 400 degrees. Line standard-size muffin cups with paper liners. Butter the pan around the muffin cups.

    Bring a medium pot of water to a boil. Add the peaches and blanch them for 10 to 15 seconds. Rinse under cold water and peel. Cut peaches into 1/2-inch pieces. You will need 11/4 cups.

    In a medium-sized bowl whisk the egg. Then whisk in the sour cream, vanilla and melted butter. Stir in the diced peaches and milk. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Pour into the sour cream- peach mixture all at once and stir quickly, just to moisten. The batter will be thick and lumpy.

    Spoon into muffin cups, dividing it equally among them (the cups will be full.). Quickly crumble the topping over the tops. Bake 25 to 30 minutes until golden brown. The tops will spring back when lightly touched. Let cool in pan for 5 minutes and then carefully remove and cool on a rack. Cool 10 to 15 minutes. Serve warm.

    Per muffin: 225 cal. ; 4 g pro. ; 34 g carb. ; 8 g fat (5 sat. , 2 mono. , 1 poly. ); 37 mg chol.; 235 mg sodium; 1 g fiber; 32% calories from fat.

The Mailbox: Reader requests peach muffins

Published: Wednesday, Aug. 20, 2014 - 12:00 am

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