Peaches are at their peak right now, and I’ve been devouring them whole – and cooking with them whenever I can. I love when fruits and veggies I love are in-season and cheap.

We’re not huge cobbler fans, so I wanted to find a way to bake the peaches into a morning dish – and came up with this recipe.  It’s definitely a more cake-like muffin – thick and dense – due to the sour cream.  But if my husband (who doesn’t much like cupcakes or sweets) is any indication, they’re the best thing I’ve ever made.  He’s already eaten 3 and they just came out of the oven 20 minutes ago.

Simple and quick recipe: go.  Peach muffins, with optional pecans.  Sour cream added for moisture, texture and flavor.

First, cream together the butter and sugar.  Then, add the sour cream, vanilla and egg until moistened (don’t overmix, as always).   Then, mix in the flour and baking powder.

Last, fold in the chopped peaches and optional pecans.  I love nuts in muffins and breads and happened to have a bag on hand, so dumped in the chopped pecans with the peaches.  I’m glad I did – what a great nutty balance to the sweet peaches.

I also sprinkled the tops with cinnamon sugar before baking, for that extra delicious muffin top that we all love.

This makes a really thick batter that doesn’t settle much in the oven, so be sure to watch carefully so they don’t burn. For me, that meant roughly 18 minutes in my convection oven at 400°.  The recipe calls for 20-25 minutes, but my convection oven always speeds things up.

They’re not the most beautiful muffins, but they’re ridiculously tasty – and as a surprise, are actually better at room temperature.  That’s often the case with sour cream batter – the dense crumb really hits its peak when it’s cooled.