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Peaches and Cream Muffins

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Peaches and Cream Muffins

Peaches and Cream Muffins

Sweet, delectable peaches are on the orchard trees in and around the Lynchburg, Virginia area.  Have you been to Saunders Brothers Nursery, Orchard and Farm Market or Gross’ Orchards?  They have a multitude of peaches, in all varieties, available to purchase.  If you’re lucky you may be able to pick your own.  Once you get your bushel bring the peaches home and make this easy peaches and cream muffin. The muffin is somewhere between a biscuit and a muffin in taste.  Surprise your family or invite some friends and neighbors to share in your bounty.


  • non-stick cooking spray
  • 2 cups self-rising flour
  • 2 sticks unsalted butter, melted
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 2-3 peaches, peeled, sliced and cut into ¼-inch pieces (about 16 ounces)


  1. Preheat oven to 350°F.  Coat cups of a 12-cup muffin pan with non-stick cooking spray and set aside.
  2. In a large bowl, mix together the flour, butter, sour cream, sugar and vanilla.  Gently fold in the peaches.
  3. Divide the batter evenly among the prepared muffin cups.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let the muffins cool in the pan for 10 minutes.  Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

Helpful Hints:

  • You must use self-rising flour, as this recipe does not include any leavening agents.
  • The amount of peaches may change, due to the size of the peaches you have purchased.
  • I used muffin cup liners, which eliminated the need to spray the muffin cups with non-stick cooking spray.
  • These muffins are not sweet.  They are tasty, but not sweet.  We think their consistency, when baked, is a blend of muffin/biscuit.