We usually use sweet canned peaches in these tender, buttery breakfast treats, which are a cross between a biscuit and a muffi n. But get your hands on some ripe Georgia peaches and you’ll see why these are the most delicious muffins you’ve ever tasted.
Nonstick cooking spray
2 cups self-rising flour
1 cup (2 sticks) unsalted butter, melted
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 15-ounce can sliced peaches, drained and chopped into 1/4-inch pieces
Preheat oven to 350°F. Coat the cups of a 12-cup muffin tin with cooking spray; set aside.
In a large bowl, whisk together the ß our, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared mufÞ n cups. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in pan for 10 minutes. Serve immediately or transfer to a wire rack to cool completely.
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