Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated cane sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 3/4 cup (180g) full-fat sour cream
  • 1/2 cup (120ml) whole milk
  • 1 large (50g) egg
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (225g) diced fresh peaches
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Whisk the flour, 100g sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate medium bowl, whisk together the room-temperature sour cream, milk, egg, melted oil, and vanilla until smooth.
  3. Pour the wet ingredients into the dry bowl and fold with a silicone spatula until just combined; a few lumps are acceptable.
  4. Gently fold in the diced peaches until evenly distributed.
  5. Fill muffin tins to the brim and sprinkle a mixture of the 2 tbsp granulated sugar and 1 tsp ground cinnamon on top.
  6. Bake at 425°F (218°C) for 5 minutes, then without opening the oven door, reduce heat to 350°F (175°C) and bake for another 20–25 minutes until a toothpick comes out clean.