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Beth's Peach-Nectarine Muffins
SUBMITTED BY:
BEAN13
PHOTO BY:
Juliana
"These are simple, delicious muffins ... a must try. Enjoy right out of the oven or let cool."
RECIPE RATING:
Read Reviews
(56)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
Original recipe yield 8 muffin
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
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REVIEWS
Reviewed on Jul. 21, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Jul. 21, 2006
This recipe is a jewel of a recipe--I've made them twice now using nectarines only. It's like eating a muffin with peach preserves on it, only better. I made some minor adjustments after reading previous reviews: My medium sized nectarines were a little tart & not ripe enough, so I made a chunky puree in my food processor then adjusted the milk to 2 or 3 tablespoons instead of 1/3 cup--I would recommend not adding the milk until you see how liquid the batter is after adding your fruit. Additional ingredients: another 1/4 cup brown sugar for a sweeter muffin, which I prefer, 1 t cinnamon, 1/4 t nutmeg, 1 T vanilla. Also mix just until ingredients are moistened, don't overmix. I made 12 muffins, added a streusel topping of brown sugar, flour, butter & a sprinkle of cinnamon the first time, then just the sprinkle of brown sugar the 2nd time--it really only needs the brown sugar sprinkle. These would also be good with fresh summer peaches, but liquid content would need adjustment. Thanks Elizabeth, these are excellent!
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14 users found this review helpful
This recipe is a jewel of a recipe--I've made them twice now using nectarines only. It's like...
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Reviewed on Oct. 7, 2003 by BABZDRAKE
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BABZDRAKE
Oct. 7, 2003
These muffins are absolutely delightful! I used all (very ripe) nectarines (no peaches),and added a touch each of nutmeg, cinnamon, and vanilla, which really brought out the fruit flavor. The brown sugar topping has a wonderful crunch when the muffins are just out of the oven. They taste just as good after being frozen as they are fresh. I suggest doubling the recipe (which I did), because you will definitely want more of these treats. This is a perfect way to use those extra ripe peaches and nectarines!
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9 users found this review helpful
These muffins are absolutely delightful! I used all (very ripe) nectarines (no peaches),and...
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Reviewed on Apr. 16, 2007 by
cheryl
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cheryl
Apr. 16, 2007
Delicious and easy... I added a healthy dash of cinnamon but otherwise followed the recipe as written. Yummy!
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4 users found this review helpful
Delicious and easy... I added a healthy dash of cinnamon but otherwise followed the recipe as...
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Reviewed on Sep. 19, 2003 by
irener52
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irener52
Sep. 19, 2003
This is an excellent recipe once a few adjustments have been made. I used some of the previous suggestions and added a couple of my own. Instead of 3/4 c. white sugar, I used 1/2 c. white and 1/4 c. brown sugar. I added 1 t. vanilla, 1 generous t. cinnamon and 3/4 t. nutmeg. I baked them in mini muffin cups for 13 minutes in the highest oven rack. It made 34 minis. Very moist and very peachy. I only had peaches so I used 3 medium peaches.
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4 users found this review helpful
This is an excellent recipe once a few adjustments have been made. I used some of the...
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Reviewed on Jun. 4, 2006 by
PAMEJIA
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PAMEJIA
Jun. 4, 2006
We really enjoyed these, a truly summery muffin recipe. I made some changes following others' suggestions, though: Used 1/4 cup brown sugar and 1/2 cup white, substituted half the vegetable oil with apple sauce to lower the fat, and added two teaspoons of freshly grated ginger (I love the combination of ginger and peach)... Awesome. I think the original recipe would have been a little too plain for me as well.
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3 users found this review helpful
We really enjoyed these, a truly summery muffin recipe. I made some changes following others'...
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Reviewed on Sep. 23, 2005 by icanbake
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icanbake
Sep. 23, 2005
I doubled recipe and used 2 peaches and added 1 tsp vanilla. TIP: Drop peaches in pot of boiling water and skin can easily be removed. I topped with brown sugar and walnuts. YUMMY!
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3 users found this review helpful
I doubled recipe and used 2 peaches and added 1 tsp vanilla. TIP: Drop peaches in pot of...
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Reviewed on Dec. 31, 2003 by WhirledPeas
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WhirledPeas
Dec. 31, 2003
The muffins were very light, but did not have an intense peach-nectarine flavor. Very bland. I also think that I might have added too much of the nectarine-peach combo. The muffins were *too* moist for me. One nectarine and one peach yielded 3 cups of fruit for me. It would be helpful to have measurements for the fruit, because sizes and amounts will vary. Thanks for the opportunity to have tried something new, but I will not be making this again.
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3 users found this review helpful
The muffins were very light, but did not have an intense peach-nectarine flavor. Very bland. I...
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Reviewed on Sep. 30, 2002 by
ABMOM
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ABMOM
Sep. 30, 2002
I really enjoyed these muffins. I used 5 small nectarines as I had no peaches. Also added 1 tsp of vanilla extract and a dash of cinnamon in the dry ingredients. Two other people tried the muffins and really enjoyed them as well!
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3 users found this review helpful
I really enjoyed these muffins. I used 5 small nectarines as I had no peaches. Also added 1...
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