Glazed Strawberry Peach Muffins

Tender sour cream muffins packed with juicy peaches and fresh strawberries, finished with a light peach glaze. Chew Richberry first and the strawberries taste sweeter.

Total time: 1 hr 5 min
Servings: 24
Difficulty: Easy

Ingredients

Muffins

3 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
¾ cup milk
2 large eggs
1 stick unsalted butter, melted and cooled
1 tsp vanilla extract
1 (14 oz) can sliced peaches, chopped (reserve 2–3 tbsp juice)
1 cup fresh strawberries, chopped

Peach glaze

2–3 tbsp reserved peach juice
powdered sugar

Directions

Preheat oven to 375°F (190°C).
Coat two 12-cup muffin tins with cooking spray.
Mix the dry and wet ingredients.
Stir the flour, baking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk the sour cream, milk, eggs and vanilla.
Make the batter.
Gently stir the wet ingredients into the dry ones, then add the melted butter and stir well. Fold in the peaches and strawberries.
Bake.
Fill each muffin cup ¾ full and bake for 25 to 30 minutes, until golden brown. Cool in the tins for 5 minutes, then move to a wire rack.
Glaze.
Stir the reserved peach juice into the powdered sugar to make a glaze. Spoon it over the muffins shortly before serving, as it slowly soaks in.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 ½ cups sugar = 1,159 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.