Reviewed: Feb. 7, 2012

Delicious, although I changed more of the recipe than I kept! I doubled it, for a start; used all nectarines, no peaches; swapped the vegetable oil for butter; used half yoghurt and half milk; added vanilla and cinnamon; used half brown sugar and half white; and put a proper streusel topping on top. The resulting muffins were delicious! I will make these again - we have nectarine trees in the vicinity. I did find the muffins tasted slightly of baking powder; I'll scant the last teaspoon next time.

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Reviewer:

Smokering

Living In: Hamilton, Waikato, New Zealand

Reviewed: Sep. 15, 2011

BLAND! I have alot of very ripe nectarines. So I decided to make this muffin. I made this with ony ripe nectarines. Followed recipe. Will not be making this again. BTW...If you didn't notice the dough recipe (first 5 ingredients) are copied from the highest review recipe for blueberry muffins. I will not be making this again.

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Reviewer:

OrangeHibiscus

Cooking Level: Intermediate

Reviewed: Aug. 31, 2011

These are excellent. I used 3/4 cup whole wheat flour and 3/4 cup all-purpose flour. Per other reviewers' suggestions, I added about 1/4 tsp ground ginger, 1/2 tsp vanilla, and 1/2 tsp cinnamon. I only used nectarines. I used a little less milk than was called for because the nectarines were very juicy (and I might have used a bit more fruit than what the original poster had in mind) -- the batter was still very liquidy but baked into light, moist, fluffy, melt-in-your-mouth muffins. For me, this made 12 smallish/regular muffins and 8 mini muffins.

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Reviewer:

KYBecky

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

Reviewed: Aug. 30, 2011

Absolutely wonderful! they came out fluffy and not overly sweet. The whole house loved them including a fussy 2 year old who refuses to eat any other fruit than banana. The only change I made was to add a tea. of vanilla. I think this recipe would work well with blueberries or strawberries as well, I look forward to trying it out. Thanks for a great recipe, I'd give ten stars if I could!

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Reviewer:

Renee

Reviewed: Aug. 27, 2011

Great recipe! I just moved to the South Okanagan in BC, where fresh fruit is plentiful. Found myself with a box of nectarines needing to be used. Unfortunately my muffin pans are packed somewhere - so I made a loaf instead. I used 6 small nectarines, threw them into a food processor until it was a slightly chunky slop. As suggested in another review, I waited until the fruit was mixed with the flour mix before I added milk - good thing, because I didn't really need any added liquid. I also added some cinnamon and vanilla. Took about 50 minutes to cook and it turned out fantastic!!!! My boyfriend even said it was the best "baked concoction" I've ever made! Cannot wait to try this recipe again once the muffin pans get unpacked. This will certainly be an often-used recipe in my household!!

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Reviewer:

VeXedPiNk

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Penticton, British Columbia, Canada

Reviewed: Aug. 20, 2011

turned out ok - a little dry and biscuit-y. probably won't make them again, but not bad.

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Reviewer:

jodephinea

Reviewed: Aug. 14, 2011

Made with wheat flour and substituted the oil for applesauce. Very good.

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Aug. 11, 2011

Very good muffin recipe! They are best the day they are made, but still okay the next. I also added a tsp. of cinnamon and used all nectarines as I had some that needed to be used. I meant to add vanilla but forgot. Lemon zest would also be a wonderful addition. I will try it next time!

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Reviewer:

VIRGINIA13

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 28, 2011

Yummy! I used about 1 cup of diced nectarines, applesauce instead of oil, added cinnamon and vanilla, and used half whole wheat/half all-purpose flour! They turned out great, except they stuck to the muffin wrappers a little.

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