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Peach Muffins
SUBMITTED BY:
Mrs. Alton Michelson
PHOTO BY:
Sam84jo
"'When fresh peaches are in season, I often make these pretty peach muffins,' reports Mrs. Alton Michelson of Mondovi, Wisconsin. 'With their delicate sour cream flavor and crunchy pecans, they disappear in no time.'"
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
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REVIEWS
Reviewed on Aug. 24, 2008 by
cookin'mama
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cookin'mama
Aug. 24, 2008
Since I have not had as much luck using white whole-wheat flour in muffins and breads as I have with cookies, I consulted my King Arthur whole grain cookbook before I started this recipe. I used one cup organic whole-wheat white flour and one half cup unbleached all purpose flour. Made with fresh locally grown peaches, what a fabulous Sunday morning, read the paper, treat these turned out to be! Since I tend to try new recipes all the time, my husband asked me more than once to promise that I would make these again. No worries, I definitely will!
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7 users found this review helpful
Since I have not had as much luck using white whole-wheat flour in muffins and breads as I...
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Reviewed on Aug. 26, 2008 by
Grumpy's Honeybunch
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Grumpy's Honeybunch
Aug. 26, 2008
These were great. I didn't have enough sour cream so I used some vanilla yogurt to make up the 1/2 cup.
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4 users found this review helpful
These were great. I didn't have enough sour cream so I used some vanilla yogurt to make up...
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Reviewed on Aug. 10, 2008 by
BoneyardDiva
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BoneyardDiva
Aug. 10, 2008
Wow, these muffins are light & fluffy & taste delicious! I love that they're not overly-sweet. I will be making them again.
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4 users found this review helpful
Wow, these muffins are light & fluffy & taste delicious! I love that they're not overly-sweet....
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Reviewed on Mar. 26, 2008 by
Sam84jo
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Sam84jo
Mar. 26, 2008
If you are a fan of Perkins fruit muffins, this is a comparable recipe! I sprinkled "Sugar in the Raw" on the tops before I baked them and it gave them a sugar crusted top! So GOOD! I made a double batch and did blueberries rather than peaches in it. They were EVEN BETTER! When ready to eat, spread a little cream cheese on top. Will definitely make again! P.S. I omit the Pecans.
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3 users found this review helpful
If you are a fan of Perkins fruit muffins, this is a comparable recipe! I sprinkled "Sugar in...
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Reviewed on Mar. 26, 2008 by
prell2k4
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prell2k4
Mar. 26, 2008
Wow these were great, I used fresh strawberries instead of peaches becuase that is what I had on hand, I still used the pecans. They were terrific, can't wait to try with peaches. I think you could interchange any fruit. The strawberries were fresh. I just slice and put a little cinnamon and sugar on them while making the batter.
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2 users found this review helpful
Wow these were great, I used fresh strawberries instead of peaches becuase that is what I had...
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Reviewed on May 9, 2008 by
BUSYCOOK
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BUSYCOOK
May 9, 2008
Yummy! These were so good. I used frozen peaches, but did not have quite a cup so I added a couple of teaspoons of vanilla yogurt. I added a cinnamon/sugar mixture to the top before baking. I will be making these again. Cannot wait to try them with blueberries and vanilla yogurt in place of the sour cream. ***Last time I used this recipe I added a cup of small frozen blueberries and replaced the sour cream with vanilla yogurt then baked for about 12 min in mini muffin tins. My family loved them. My 5 yo asked me when I was going to make them again. This is a wonderful recipe that is very versatile.
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1 user found this review helpful
Yummy! These were so good. I used frozen peaches, but did not have quite a cup so I added a...
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Reviewed on Apr. 14, 2008 by
Amanda K
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Amanda K
Apr. 14, 2008
I really liked the texture of this muffin. I followed the recipe almost exactly (I thought I had ALL of the ingredients on hand!) but subbed 1/2 c. whole wheat flour for 1/2 c. of the AP and only had half the amount of sour cream in my fridge so subbed NF peach yogurt for the rest. I found them to be a little floury tasting, even with the vanilla. The peaches and pecans are an excellent pairing. Will try again with all sour cream and AP flour to see if the flavor is improved for me.
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1 user found this review helpful
I really liked the texture of this muffin. I followed the recipe almost exactly (I thought I...
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Reviewed on Feb. 5, 2008 by
Falls Gourmet
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Falls Gourmet
Feb. 5, 2008
My family loved these! However, I made a few changes. The first time we had them, we thought they were too buttery, so I only added 1/4 cup butter the next time. I also decreased the sugar to 1/2 cup, used low-fat plain yogurt instead of sour cream and sprinkled pecans on top of some of the muffins instead of stirring them into the batter (some in our family don't like nuts). We really liked the end result of these changes.
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1 user found this review helpful
My family loved these! However, I made a few changes. The first time we had them, we thought...
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Reviewed on Apr. 10, 2008 by jane
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jane
Apr. 10, 2008
Good flavor, but dry. Keep searching
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0 users found this review helpful
Good flavor, but dry. Keep searching
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Reviewed on Mar. 30, 2008 by
marinewifey
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marinewifey
Mar. 30, 2008
i thought these were delicious! easy and would taste good with about any fruit. i did not find them bland at all.
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0 users found this review helpful
i thought these were delicious! easy and would taste good with about any fruit. i did