These savoury muffins are perfect for a sweet and salty take along snack. This is one of 17 delicious recipes found in the 2022 Milk Calendar.

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PREP15 min
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Cooking20 min
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Ready in35 min



  1. Step
    In a skillet, cook prosciutto until crisp. Set aside to cool. Chop coarsely.
  2. Step
    Preheat oven to 375°F (190°C). Line or lightly butter a 12-muffin tin.
  3. Step
    In a bowl, whisk together flour, baking powder, baking soda, basil, salt and pepper.
  4. Step
    In a large bowl, whisk together butter, eggs and sugar. Stir in one third of the flour mixture, then half of the sour cream. Repeat once, and stir in remaining flour with peaches and prosciutto into batter, stirring to distribute.
  5. Step
    Divide batter among wells in prepared pan. Bake for 15 to 20 minutes or until tester inserted in centre comes out clean.


This recipe was inspired by the Peaches ‘N Cream Muffin recipe from the 1995 Milk Calendar, created by The Bonnie Sten School of Cooking. You can view the original recipe here.

Nutritional info per serving:

1 Muffin

Calories 190
Fat 10 g
Saturated Fat  5 g
Trans Fat 0.3 g
Cholesterol  55 mg
Sodium 360 mg
Carbohydrates  20 g
Fibre 1 g
Sugars 5 g
Protein  6 g

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Store in freezer in airtight container for up to 2 weeks. Keep refrigerated for up to 4 days. Pop in the microwave to reheat or enjoy at room temperature.