Peaches ‘N’ Cream Muffins


    • 2 cups all-purpose flour
    • ¼ cup granulated sugar
    • ¼ cup brown sugar, packed
    • 1 teaspoon baking soda
    • ¹⁄₈ teaspoon salt
    • 2 eggs
    • ½ cup sour cream
    • ½ cup peach (or apricot) preserves
    • ⅓ cup oil
    • Butter (optional)

    In a large bowl, combine flour with sugars, soda, and salt, mixing well. In another bowl, beat together the eggs, and sour cream, preserves, and oil. Add to dry ingredients, mixing only until moistened. Fill 12 greased or paper-lined muffin cups about ⅔ full. Bake at 400º for 20 to 25 minutes, until done. Immediately remove muffins from pan. Serve warm with butter, if desired. Makes 12 muffins.

    This article and recipe by Edie Low first appeared in the June 1994 issue of Our State magazine.

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    Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.