The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Photo by PAMELA D.
Reviewed: Oct. 12, 2008
I used pears and nectarines because that is what I had on hand and needed to use up. I read a few of the "bland" reviews so added about half a can of whole berry cranberry sauce which really added a nice bit of tang. They were a bit like cobbler but we really liked that about them.
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Photo by PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 4, 2008
I loved these! I doubled the recipe and following the recommendations of other posters, used part brown sugar and added a tsp (or two) of pumpkin pie spice. These muffins were perfectly light, moist and just plain awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 24, 2008
FANTASTIC!! No nectarines on hand, so used 3 peaches. Finicky DD has asked me to make them again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 22, 2008
These muffins were just okay for me but not memorable. They needed some kick like cinnamon or vanilla or both.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 4, 2008
These taste fantastic and I've made them several times. It is a great way to use up ripe peaches and nectarines. I must admit this is the first time I have ever made muffins from scratch. I'll never go back to the cheap muffin in a bag again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 4, 2008
I made the changes suggested by other people but also added pecans to half. The ones that had the pecans were a hit... the others were okay but not that great. I think if I will probably skip making these again though as they weren't that great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Photo by eliza801
Reviewed: Aug. 24, 2008
This is a great recipe! I am thrilled to have a made from scratch muffin recipe in my collection! I made them as directed, but tripled the batch to make 24 muffins. They turned out beautiful! My family enjoyed them for a Sunday morning breakfast. Thanks Bean13!
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Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 9, 2008
Tasty and moist muffins! I made them with 2 nectarines (no peaches) and added vanilla, cinnamon and nutmeg as another reviewer suggested and I have to say these are outstanding! What a great way to use up fruit that is ripening faster than you can eat it. Fast and easy. Try them, you won't be sorry.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 4, 2008
Too dense and mushy in the center.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 31, 2008
This was a very simple recipe to make and they baked up nice and pretty. They were, however, a little bland even after adding some extra vanilla and cinnamon. Good way to use up peaches in season, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 19, 2008
I just made these for breakfast, and they were wonderful! My changes: Used only peaches, used part applesauce part oil, added cinnamon, nutmeg, and vanilla as suggested, used 1/2 c wheat flour in place of regular, used 1/2 c white sugar and 1/4 c brown sugar. They were very peachy, and I'll definitely make them again.
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 13, 2008
These were great and so filling! I had a ton of peaches and nectarines to use, so I doubled the recipe with 3 peaches and 5 small nectarines. Followed several suggestions here and added a splash of vanilla, cinnamon, and nutmeg. Didn't peel the fruit-- chopped it and threw it in the food processor to turn in to a chunky puree. It made a dozen perfect, heavy & moist but not soggy muffins. Great out of the oven with a pat of butter.
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Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 3, 2008
I'm a novice baker and found this very easy to make. I used 5 small, very ripe nectarines and took the advice of others by adding 1 Tbs cinnamon, 1 tsp nutmeg, 1 Tbs vanilla. I also added 1/4 cup of oatmeal and waited to add the milk until after I mixed everything together. The batter was so moist that I ended up only using 1/4 cup of milk. It made 12 muffins (in a cupcake tin). It seems like the recipe is pretty forgiving, so next time I'll try other people's advice of making it healthier by mixing whole wheat flour and oatmeal along with apple sauce instead of oil.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 3, 2008
I used nectarine only. Made 12 servings. I add cinnamon, nitron and vanilla. I don't have muffin tray so I baked using bread loaf tray. This is the first time I made muffin and I don't have background for baking. I bake for 50 minutes at 200 C. My father-in-law and my husband loves it, and so do I.
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mai
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Photo by Juliana
Reviewed: Jun. 29, 2008
So I have to admit I don't follow this recipe as is. The biggest change I make is that instead of fresh fruit, I use a Del Monte fruit cup - the mango and peach kind - scooping out all the fruit and adding the syrup into the batter until it's got the right consistency. It probably makes the muffins much sweeter than with actual fruits, but I've got a sweet tooth, so I like them just fine. The other changes I make are to substitute 3/4 cup white sugar with half white, half brown, and to add a teaspoon of vanilla and cinnamon; and I skip the milk, using the syrup for the same purpose instead. Using the fruit cup really makes this recipe so convenient - I've made it four times in two months already! Plus I love that it uses vegetable oil instead of butter.
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Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada
Living In: Waterloo, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 28, 2008
Yum. I used 1 nectarine and 1 peach and didn't bother to peel them. They are extremely moist - maybe I underbaked them a little. But the flavor is great! A little heavy on the baking powder, maybe. I might cut back on that a little next time.
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Photo by tat2whttrsh aka Lambchop's Mom
Reviewed: Jun. 22, 2008
I was browsing through the Daily Recipes when I came across this one. Good thing, too, because I had several ripe peaches and nectarines I'd been wanting to use. Easy to make and has a light taste. Not overpowering. I added a tsp. of vanilla to the batter, that was the only thing I changed. These will be good to stick in the freezer for my husband who drives a truck and often is running late and dosen't have time for a hot breakfast. I think next time I might add a tsp. of nutmeg or cinnamon.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 18, 2008
Yummy! I had tart nectarines that I used with this recipe. 5 small ones, to be exact. I sprinkled in a little cinnamon, a little drizzle of vanilla and skipped the brown sugar topping. They were delicious and even made 15 muffins!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 14, 2008
Great receipe-my favorite muffins to date.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 21, 2007
Very moist. I used canned fruit. Still good.
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