Reviewed: May 15, 2012

These were bland. First, they need at least 1/4 tsp salt. Second, something acidic or tart like lemon peel would bring out the mild peach flavor more. A streusel topping would help as well, in addition to some spice (dunno which kind?). Finally they are a little heavy on the fats, especially if you use full fat sour cream like I do in addition to the full complement of butter. Creaming soft butter with the sugars is necessary to avoid having them come out sodden and dense, and don't substitute oil for butter. I would not make these again, instead I'll put peaches into my favorite blueberry muffin recipe.

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Reviewer:

The MSG-Free Life

Cooking Level: Expert

Home Town: Kincardine, Ontario, Canada

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 20, 2012

Very easy, and very good!

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Reviewer:

Kelley

Reviewed: Mar. 22, 2012

These were nice, I used frozen sliced peaches, I used apple sauce instead of butter to help cut a few calories. Would do again

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Reviewer:

Cdnshaz

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

6am and dead of winter and I had to have peach muffins- all I had was canned peaches. During a crisis you have to do things you otherwise wouldn't these were great. I boosted baking soda to 2tsp as others said they didn't rise much and my peaches were wet- they were perfect. Also did half and half brown/white sugar and half and half white/wheat flour 2 egg whites. Cant wait to make them in their full glory!

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Reviewer:

cbella

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 17, 2012

I didn't have any butter, so I substituted a little less than a 1/2 cup of vegetable oil. I also added a teaspoon on cinnamon - those are some TASTY muffins! :)

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Reviewer:

Stephannie

Cooking Level: Expert

Reviewed: Oct. 30, 2011

I made these muffins this morning for the first time, and my husband pronounced them "Delicious!" The only change I made was to add 1 and 1/2 cups of peaches, as they are my favorite fruit. I had to use frozen peaches, as the crop this year was not good. I look forward to using fresh peaches when they come back in season. I was a little concerned when I prepared the batter, as it seemed a bit stiff, but they were delicious, with a delicate texture. Do try this recipe!

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Reviewer:

GracieBonica

Reviewed: Oct. 16, 2011

Awesome flavor. . . moist and fluffy! The sour cream does the trick. I ended up using 1/4 brown sugar and 2/3 white sugar. Added slight sprinkling of turbinado sugar on top for crunch. Delicious. Thank you for the recipe!

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Reviewer:

mmmm!

Reviewed: Oct. 4, 2011

My boyfriend LOVES these muffins! He asks me to make them every weekend.

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Reviewer:

Silelda

Reviewed: Sep. 11, 2011

I had high hopes for this recipe, but mine came out terrible. I followed the recipe mostly to the letter, except I added more peaches. Probably because I used more peaches, they didn't cook fully -- even after extra oven time and then they stuck to the pan. Plus I think they're too buttery/rich/heavy. I think a lower temp for a longer time, with the peaches cut into smaller pieces, using paper muffin cups and cutting the butter with applesauce (or just leaving some out?), this may be okay. But the way it turned out for me, I have to give it just two stars.

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