Reviewed: Apr. 15, 2009

These were GREAT! I adjusted the recipe to make 18 muffins. I also did half brown sugar, half white sugar as some suggested. I used the whole can of peaches - liquid and all since the batter seemed dry. I made a quick struesel pecan topping (butter, flour, brown sugar, pecans, cinnamon) and they were just awesome. I'll be making these again.

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Melanie G

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

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Reviewed: Mar. 16, 2009

These didn't have a huge appeal for me in the end. I wouldn't make them again.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 10, 2009

Very tasty and so easy to prepare. I used a 29 oz can of peaches, and used some of the peach juice/syrup I'd drained off as the batter was too thick and sure needed it. Next time I'll double the cinnamon too. Thanks, these were very good!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 8, 2008

Yummy. :)

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MERTGIRL

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Reviewed: Feb. 22, 2008

these are so good my husband loved them i used whole wheat flour turbanado sugar apple sauce in place of the oil they were amazing m new muffin base!!!!!

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healthnuthikers

Cooking Level: Professional

Home Town: Carrollton, Georgia, USA

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Reviewed: Nov. 18, 2007

These were so yummy. My husband loved them and he does not like peaches. I took some suggestions from the previous reviews. I added 1 tbsp of the peach juice to the egg mixture. I cut the peaches little bigger than a pea and tossed them in with the flour mixture stirring to coat. I was going to top them with a pecan or two before cooking but forgot. I cooked them for 25 mins and they were slightly over cooked. But still tasted great.

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JMSPARTRIDGE

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Reviewed: Nov. 15, 2007

My husband liked these although I wasn't a big fan of them. I substituted a half cup of the all purpose flour with whole wheat flour and used a half cup of white sugar and a half cup of brown. I increased the cinnamon and added a few sprinkles of nutmeg. I put in some of the peach juice since the batter was pretty thick.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 12, 2007

Excellent! I used brown sugar for more flavor and subbed out the oil for applesauce to make it healthier. The kids ate them right up and hubby asked if I had made them from scratch because they were so good! Very moist! Will be making again and again. Thanks!

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winsum25

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Reviewed: Mar. 28, 2007

These muffins are very moist and dense in consistency, but I would've liked a little more peach flavor in them. The next time I make them I will add some of the peach juice from the can into the batter-- it is so thick I don't think any extra liquid would hurt it. I topped them with a dollop of cream cheese based frosting-- yummy! I also would recommend chopping the peaches medium fine- I chunked mine up and it was hard to keep some of the muffins together.

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wendym.

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Reviewed: Nov. 11, 2006

Overall a good recipe! Of course I made small changes....who doesn't? I reduced the sugar to 3/4 cup and increased the cinnamon to 1/2 tsp. I also found the batter to be way too thick, almost a bread consistancy, so I added some cinnamon applesauce to make it more workable. Probably about half a cup. I also made this in a cake pan for coffee cake and then sprinkled cinnamon-sugar on top. I will definately make this again! I'm sure it would be wonderful as muffins as well.

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