Bake-shop sour cream-rhubarb-peach muffins from A Passion For Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun by Marcy Goldman

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Notes about this recipe

  • Zosia on July 12, 2019

    I had only mediocre nectarines and no buttermilk so I wasn't sure how these would turn out. Yogurt is suggested as a sour cream substitute; I used it in place of the buttermilk as well and doubled the amount of fruit (& veg). I discovered with these that rhubarb, nectarines (even sub-par ones!) and orange is a winning combination. The muffin was moist and delicious and the orange-cream cheese glaze made it dessert-worthy. I baked the batter as 24 regular muffins (19 minutes @ 375F).

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