Peaches and Cream Muffins

  I've been wanting to try these Peaches and Cream Muffins for quite some time now, but it always seems I'm out of one of the necessary ingredients.  So today when Chris called me and said he was on his way home I said "Pick up some sour cream from the store on your way home so I can make those muffins!"  Lately I've been trying to steer away from Pinterest (just a little) and dive into my cookbooks.  I received The Deen Brothers Cookbook from my dear friend Katy and I haven't been disappointed with a single recipe I've tried.  So far, not many of the recipes require slaving in the kitchen over a hot stove and as a mom of a toddler, I LOVE that.  
    So here it goes!

Here is your line up, looks easy right? It took less than 5 minutes for me to mix up :) 

You'll need:

A cute little 2 year old to help mix everything together :)

2 cups of self rising flour

2 sticks of butter softened/melted

1 cup of sour cream

1/4-1/2 cup of sugar (I added a little brown sugar

1 tsp vanilla

1 15 oz can of peaches-diced into small pieces

I also added about a 1/4 cup of the peach juice

Baking cups or cooking spray

Preheat your oven to 350 degrees.  Mix the flour, sugar, butter, vanilla, sour cream in a medium sized bowl until well combined.  Try not to over mix.  

Gently fold in your peaches.  

Fill your muffin cups to the brim.  They rise but not much.  Put them in the oven for 30-35 minutes or until a toothpick comes out clean.  It's VERY important to take these out GENTLY and carefully set them down so they do not fall.

Let them cool for 5 minutes, or as long as you can handle before grabbing a cup of coffee or a glass of milk and digging in!