These peach pecan muffins are a delightful treat, combining the sweetness of peaches with the crunch of pecans and a touch of cinnamon.
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, sour cream, and vanilla extract to the creamed mixture and mix until well combined.
Mix just until combined to avoid overworking the batter.
In a separate bowl, sift together the flour, baking powder, and cinnamon.
Sifting helps to evenly distribute the baking powder and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just moistened.
Do not overmix; a few lumps are okay.
Fold in the chopped peaches and pecans gently.
Be gentle to avoid breaking the peach pieces.
Fill the prepared muffin cups three-quarters full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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