Reviewed: Aug. 11, 2009

The texture and appearance of these muffins make them irresistable! Following other's suggestions, I reduced the sugar to 1/2 cup, used 1% plain yogurt instead of sour cream and added 2 tablespoons of flax seeds. Prior to adding the cut-up peaches (which I didn't bother to skin and am glad I omitted that time consuming step) I noted that the batter was on the dry side. I am glad I didn't add any liquid because with the peach nectar and existing yogurt, it was very moist after baking, almost cake-like in texture. I also baked until browned, which was 25 min. Recipe yielded exactly 1 dozen muffins.

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eatereater123

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Reviewed: Jul. 20, 2009

These muffins were a hit with my co-workers. Using fresh peaches is key. I accidentally threw in a nectarine in the mix and it was still really good. I will definitely make these again!

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LilBearinka

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Jul. 9, 2009

As written, the recipe is two stars. It tastes like flour. I sprinkled brown sugar on the top for fun, and it was still bland and not very sweet. It really needs some extra flavoring, and I even used a generous 1 cup of fresh peaches! I will make it again, but I will add probably 1 1/2 tsp of vanilla, 3/4 cup of sour cream, and 1 1/4 cup of sugar. Oh, I forgot, I didn't include the nuts since my son is allergic. I don't think this really affected the flavor of the batter. It needs some tweaking for sure.

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Laurie C

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jul. 8, 2009

This recipe is fantastic!! I had a hard time not eating it all myself! I made it into a loaf (baked at 350 for about an hour) and added a little cinnamon. Thanks Mrs. Michelson!

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Frances A Carroll

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Reviewed: Feb. 22, 2009

Thank you for sharing your recipe with us. These were delicious. I added cinnamon and used sour milk because I had no sour cream and used walnuts. I had to cut back on the butter as I'm doing weight watchers and they were still wonderful. I also topped them with brown sugar and cinnamon before baking.

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Patti

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Reviewed: Nov. 27, 2008

these muffins were great. i made them all throughout the summer and took them to playdates. kids and moms alike loved them. and they were so easy! nice change from your normal blueberry and apple muffins.

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alohakix

Cooking Level: Expert

Home Town: Seal Beach, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 30, 2008

We loved this recipe. It is especially good with almond extract.

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hoinks

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Reviewed: 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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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: 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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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: 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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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: 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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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 11, 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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BUSYCOOK

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

Good flavor, but dry. Keep searching

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jane

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Reviewed: 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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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: 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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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 8, 2008

Just took these out of the oven and had to have a taste. VERY GOOD! I used canned peaches since I did not have fresh or frozen. I used whole wheat flour, so I added 4 TBSP. of the juice from the peaches for added moisture. I also used Splenda Blend in place of the sugar. Topped with some sugar/cinnamon mixture and baked for 20 minutes. I will be making these again! Thanks for the recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Mar. 8, 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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Sam84jo

Cooking Level: Intermediate

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Reviewed: 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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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Sep. 17, 2007

I only gave this a 4 instead of a 5 because I made some changes based on another review. I doubled the recipe, used vanilla yogurt instead of sour cream, and used 1 cup white sugar and 1/4 cup each of brown and dark brown sugar. Came out super tasty!

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CarolynMJM

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Reviewed: Apr. 20, 2007

Great muffins, very fresh tasting. Next time I think I will add some cinnamon, I felt they needed a little something more.

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L. Morales

Home Town: Sterling, Virginia, USA

Living In: Hampton, Virginia, USA

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