Reviewed: Aug. 3, 2008

Too dense and mushy in the center.

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APRILMARANDA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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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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Betsy

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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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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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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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beth

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Las Vegas, Nevada, USA

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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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WalkingStomach

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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

Cooking Level: Expert

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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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Juliana

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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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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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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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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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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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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PEACNHIM

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Reviewed: May 14, 2008

Great receipe-my favorite muffins to date.

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shipreich

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Reviewed: Dec. 21, 2007

Very moist. I used canned fruit. Still good.

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JONESS13

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Reviewed: Sep. 23, 2007

I'm giving this 5 stars even though I didn't follow the recipe exactly - but I guess that's what we do on this site! I used 3/4 cup whole wheat and 3/4 cup white flour, added 1/3 cup ground flax, increased the milk to 1/2 cup, and added 1 tsp vanilla. i used 2 peaches that weren't that sweet so I added about 1 tablespoon sugar to the diced peaches before mixing into the batter. I didn't top the muffins with brown sugar at all. These are best when they are completely cooled, or even better the next day.

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BECKIECROCKER

Cooking Level: Intermediate

Home Town: Mcclusky, North Dakota, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Sep. 3, 2007

Great recipe. I used 2 peaches instead of the nectarine. I also made 6 Texas size muffins instead of 8 regular size.

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karen

Cooking Level: Expert

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Reviewed: Aug. 20, 2007

These were GREAT, even without the peaches being very ripe. I increased the sugar to 1 cup since I didn't have nectarines and my peaches weren't very sweet. These were REALLY good! I'll be making a lot this summer when my peaches all start ripening at the same time.

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 20, 2007

These were easy to make and they tasted wonderful, My brothers inhaled several. I made them with brown sugar and added cinnamon and cloves, I also mashed the peaches instead of dicing them.

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madeleine

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Reviewed: Jul. 25, 2007

I cooked mini muffins on the top rack for a little longer than 15 minutes. They turned out tasty and moist. But they didnt have much of a nectarine flavor even though I used 2 and 1/2 large and very ripe nectarines (no peaches). I also left out the milk because the batter was already very moist, and I added 1/2 tsp cinnamon and tbsp vanilla (didnt have any nutmeg). I also altered the recipe to make it a little healthier. I used less oil, 3/4 cup all purpose flour and 3/4 cup whole wheat flour, and 1/2 cup brown sugar and 1/4 cup white sugar.

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kiinaf

Cooking Level: Beginning

Home Town: Kaneohe, Hawaii, USA

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Reviewed: Jul. 21, 2007

Pretty good. The muffins were moist and the brown sugar melted nicely on top. I didn't think they had a lot of flavor though, but I only used nectarines. Unique recipe.

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JLLL

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2007

These were really good...super moist. I've made them a couple times now and the second time I made them with two peaches (no nectarines) and since they were such large peaches, I should have only used about one and a half chopped. The end result was really moist and dense, but they sank a little during the cooling process due to all the moisture (I even baked them longer than the recipe suggested). My hubby still loved them, but I like them to be pretty too. :) So next time I'll be more careful about how much fruit I use.

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Em

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Hume, California, USA

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Reviewed: Jul. 2, 2007

Yummy! I doubled the recipe and added 6 peaches. For a more healthy recipe, I also used a sugar substitute instead of white sugar and egg beaters instead of eggs. 1TBSP of vanilla, 2 tsp of cinnamon, and 1 tsp of nutmeg was perfect for the double recipe!

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lhuisman

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Beth's Peach-Nectarine Muffins

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