Reviewed: Jul. 7, 2005

The muffins were wonderful. I used only peaches, and used 5 of them - they are amazingly moist. This is the first time my son has been willing to eat peaches!

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RENEEJOY

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Reviewed: Apr. 19, 2005

Yum, light and delicous, I added Mangos as well,

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MARISAGILBERT

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Reviewed: 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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irener52

Living In: Wheaton, Illinois, USA

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Reviewed: Jul. 12, 2003

I was a little unsure on step #2 if I should add both the white and brown sugars or just the white sugar. I think I should have added both *duh*, so it was my fault these needed a little extra something. I did add 1/2 teaspoon of cinnamon as someone else suggested, but it still wasn't "enough" flavoring in my opinion. And make sure to put enough brown sugar on the tops! I'll definately make these again, just experiment a little more.

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Mary Jo

Cooking Level: Expert

Living In: Stuart, Florida, USA

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Reviewed: Oct. 18, 2002

This was very good, my kids and husband liked them as well!

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Cash's Cowgirl

Cooking Level: Intermediate

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Reviewed: Sep. 29, 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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ABMOM

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 8, 2002

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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BABZDRAKE

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Reviewed: Sep. 7, 2002

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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WhirledPeas

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2002

I loved these muffins! They were still moist and fresh the next day. I am sending this one to my sister!

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MARYWADE

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Reviewed: Aug. 13, 2002

This is a very good recipe. Thanks Beth, is really a keeper!

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JUSTA

Cooking Level: Professional

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Reviewed: Jul. 22, 2002

Very southern tasting. Light. Try using applesauce instead of butter for a low-fat version.

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DBAUML

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Reviewed: Feb. 22, 2002

These muffins are truly packed with flavour! They are also very moist and a real treat!

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LRUTHERFORD

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Reviewed: Oct. 15, 2001

Excellent recipe! These muffins were as good on the fourth day as they were coming out of the oven. Thanks Beth!

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YKOLTZOVA

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Reviewed: Jul. 11, 2001

These muffins have to be some of THE BEST Ive had. So moist, and fresh tasting. Our 4 year old son LOVED them. The brown sugar on top is an added pleasure. A must try!

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HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: Feb. 5, 2001

These were absolutely delicious! What a great way to use over-ripe peaches or nectarines! The muffins were moist and so tasty. Everyone loved them. Definitely will make again!

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