Reviewed: Jun. 8, 2007

These are excellent. I've read a few of the reviews that said the muffins were bland. POPPYCOCK! I believe those reviewers used peaches that had a low sugar content or were not sufficiently ripe. Made with good peaches and nectarines, I could eat these muffins every day for the rest of my life.

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Brian the Kitchen Ninja

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: 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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cheryl

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Apr. 3, 2007

These were pretty nice. I used canned peaches (I didn't have fresh) and no nectarines. I also used half white and half brown sugar. They are a little bland; next time I'd like to substitute some of the oil with some peach puree to add more flavor. All the same, the texture is nice, they're sweet, and my FAVORITE part was the crunchy brown sugar on top. I'd make these again with some tweaking.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 3, 2007

I have made this recipe many times now, also with different fruits - blueberries, apples, banana - and I have to say, this is one of the easiest, best tasting muffin recipes ever! Very versatile and delicious!

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KMCLAREN

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2006

These were very yummy! I didn't have any peaches, so used 2 nectarines, and it turned out great!

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VJUNE

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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Reviewed: Oct. 4, 2006

I thought these were very good. I only used nectarines because that was what I had on hand. I used two and a half large nectarines and felt I could have used three. I also used only 1/4 cup of milk as per other reviewers advice and it was plenty.

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meemandt

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2006

These are very good. I used half whole wheat pastry flour, and half applesauce for the oil. I also used skim milk, and needed the full 1/3 cup. I used only peaches and tried to chop them in my processor, but ended up pureeing some of them. Still good though. Added vanilla and cinnamon.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2006

How wonderful! Thank you to everyone that mentiond not adding the milk right away. I waited until the end and only used 1/4 of what was called for. Also added vanilla and cinnamon.

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MCOLVIN

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Sep. 3, 2006

Oh my goodness - I can't stop baking muffins!! Yum, yum, YUM! These were excellent. But of course, I can never make something without adjusting the recipe. I used 1 C wheat flour + 1/2 C white; didn't have nectarines so used 3 small ripe peaches; ran out of sugar so substituted just under 3/4 C organic maple syrup instead (yum!!) and added 1 tsp of vanilla extract, 1 tsp cinnamon, and 1/2 tsp ground ginger per another reviewer's suggestion. Of course, also had to add raisins. Baked about 19 mins. DELICIOUS! These were very much like little individual cobblers that would be a GREAT dessert out of the oven with a scoop of vanilla ice cream on the side. Mmmm! Also, boiling the peaches just a few seconds does make the skin remove easily. Lastly, do not mix the ingredients "well" as the recipe instructs-- keep dry and wet ingredients separate, then mix JUST enough to moisten & your muffins won't come out "rubbery" or tough. Mmm! Thanks!

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JayDubya

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 26, 2006

Yummy muffins! I took other reviewers advise and added cinnamon and vanilla. Next time I'll try one of the healthier variations.

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Pianogrl

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Reviewed: Jul. 23, 2006

The whole family enjoyed these flavorful muffins! I used only nectarines and followed the recipe given, but next time I might try a whole wheat variation listed in some of the reviews. Yummy!!!

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KATICRAIG

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Reviewed: 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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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 2, 2006

I used half white and half wheat flour on this recipe, and I also used only nectarines. The muffins turned out very well, but they could have used a little more spice, I felt. Still good, though, and I'll definitely make them again.

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aimeeserene

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: 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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PAMEJIA

Home Town: Kiel, Schleswig-Holstein, Germany

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 4, 2006

I added 1/4 cup rolled oats, a half cup of additional flour, a teaspoon of vanilla and cinnamon, and used a 12 ounce can of canned peaches packed in juice (with about half the juice drained) and substituted buttermilk for regular milk. Superb muffins.

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Techsan

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Reviewed: Jun. 4, 2006

These muffins are delicous!To make them healthier I used applesauce instead of butter and 2 egg whites instead of 1 egg. I will make these again!!!

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Terlanen

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Reviewed: Feb. 15, 2006

I did what other people have suggested and used 1/4 cup of brown sugar and added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp vanilla. I also used 3/4 cup of whole wheat flour. These are very tasty muffins!

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Krisser

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Reviewed: 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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icanbake

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Reviewed: Aug. 25, 2005

I made this with all peaches and tweaked it a bit like others had suggested...I used 1/2c white sugar and 1/4c brown sugar, added 1 tsp vanilla, 1 tsp cinnamon and 1/2 tsp nutmeg and these were delicious. My kids love them which is always a good thing! I will definitely be making these again!

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