Peaches and Cream Muffins
1 3/4 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar
2 whole eggs, room temperature
1/2 cup sour cream, room temperature
2 tsp. vanilla
1 1/4 cup fresh peaches, coarsley chopped
3/4 cup chopped walnuts, optional
Combine flour, baking soda, baking powder, salt, and cinnamon; set aside.
In a small bowl, beat butter until creamy. Gradually add sugar, beat one minute until light and airy. Add brown sugar. Beat in eggs, one at at a time. Beat in sour cream and vanilla.
Stir into flour mixture only until dry ingredients are moistened.
Fold in peaches and nuts.
Pour into muffin tins. Bake at 350 degrees for 20-22 minutes, rotating once during baking. Cool, and enjoy!
(You can make this into one loaf of bread, baked in a 8x4-inch loaf pan. Bake for 60-65 minutes.)
Yields 18 regular-sized muffins.