Reviewed: Nov. 19, 2009

I used fresh peaches in these muffins and followed the recipe exactly. I've made them three times now and none of the batches worked out. They were crusty on the outside and doughy in the center. The doughy flavor was yummy but certainly not servable. I do realize this could be due to some error on my part so I wouldn't discourage others from trying them. I just know I won't be making them again.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Oct. 12, 2009

I just made peach jam with my mom and thought, "There has to be something I can do with these peels instead of throw them away." So I thought I'd run them through my food processor and bake them in something. I searched for peaches recipes found yours for peach muffins. I had exactly 2 cups after I processed the peach peels (from 7 large peaches)! Let me just say that my 3 teenage boys and their friend devoured them! Thank you so much for this recipe! Try it with your peels next time. :)

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Silver Girl

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Reviewed: Oct. 4, 2009

this was very delicious. my whole family loved it thank you for this recipie. if you let them stand a day they taste better, (as long as they are covered)just re-heat them. they also make for a good breakfast muffin.

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kelsey

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

Very good muffins but still not the exact peach muffin I am looking for. Our local store, Wegmans, makes the best ever but only for one month of the year.

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the3wolves

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Reviewed: Sep. 25, 2009

This recipe was delicious. I made it as the recipe indicated. They came out of the oven very dark and I was afraid I had burned them but that was just the color that came out. We added struesel to the top of half of my muffins. By themselves these muffins were excellent but with a smidge of butter in the middle it was delectable.

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msfoote

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Reviewed: Sep. 24, 2009

I thought this recipe was good. I cut back on the oil and did 1/2 brown sugar and 1/2 white sugar. They were a little drier than I would prefer, so I will definitely add twice as many peaches, maybe some walnuts, and some apple sauce. Otherwise, a good recipe for how easy it is (and its just so easy) and so good with coffee.

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Catherine Phan

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Reviewed: Sep. 23, 2009

This is a nice recipe. I made it into 2 loaves of bread. I would recommend adding another cup of peaches if you're making bread. I couldn't really taste them. I didn't find the cinnamon to strong at all and they have a lovely flavor, just not enough peach. Oh, I also added a 1/2 cup of milk.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 22, 2009

The best muffins I have ever tasted, and so incredibly good it's motivated me to write my first review. Per other suggestions, used 4 peaches, half whole wheat flour, half brown and half white sugar, walnuts, and orange soaked cranberries. Mmmmm. Then tried applesauce instead of oil. Mmmm. Then half ground flaxseed and half applesauce instead of oil with still whole wheat flour---then as my husband said, "Tasted a little more like homework." I have made them 3 times this week w/the variations. When these muffins are at the top of recipes on this site, I can't wait to say I knew them back when they only had 100 reviews.... ;)

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sonalcooks

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Reviewed: Sep. 22, 2009

This reciepe is wonderful I changed it a tiny, I added 1/2 cup of milk, extra cup of peaches, I let them sit with a few tbs. of sugar which helped the juices draw out of the peaches. I only added 1 cup of canola oil. They are so moist. Terrific.

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virginia

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Reviewed: Sep. 19, 2009

This batter was very thick, even after I added the peaches. It was pretty dense and a tad too sweet for me--I'd say that a little more liquid and some more peaches would do it for me. I made it into a bread--the recipe submitter's note that it makes 2 loaves is a bit misleading, as I halved the recipe and ended up with a very small loaf. I have smaller bread pans, as well, and my breads tend to be taller as a result. I'd think this could easily make a regular sized quick bread. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 18, 2009

Great muffins! Light and moist, with great peach flavor. Like other reviewers I did make some changes - 1 c applesauce for 1 c of oil, 1 c brown sugar for 1 c of the granulated, and added 1 tsp vanilla. The batter was the perfect consistency after adding the peaches. I filled the cups 2/3 full and sprinkled raw sugar on top before baking. My yield was 22 muffins.

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SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Reviewed: Sep. 18, 2009

I made these this morning with fresh, juicy peaches. I only had 1/2 cup oil so I blended peaches to make up the rest and it worked wonderfully. I will probably continue to do it that way as the oil sounded like a lot and I often sub applesauce for part of the oil in recipes. I worked quickly so the peach Purée did not darken. I also found the batter plenty moist to scoop into the muffin tins. I got 26 muffins.

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Nonna

Cooking Level: Intermediate

Living In: Middleton, Idaho, USA

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Reviewed: Sep. 17, 2009

Great Muffin recipe! However I did cut down on the sugar by 3/4 cups and replaced some of the oil with yogurt. It is a thick dough but the muffins come out moist, fluffy and still pretty sweet. The timing and temperature on the recipe was perfect. Thank you for the recipe. I'll be making these again!

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~KIM~

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Reviewed: Sep. 17, 2009

Definitely tasty and original! I added a strudel topping to give them a bit more sweetness, and I also added pecans to the recipe. The dough was a bit dry as other reviewers have mentioned. So, I added about one tablespoon of milk.

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Mary

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Reviewed: Sep. 17, 2009

Made following recipe (but added maybe 3 T applesauce as my peaches weren't overly ripe and the batter needed a little more liquid. Baked in mini muffin pan for 15 minutes and turned out excellent. I love the bits of peach so I will add more next time.

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Bri

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Reviewed: Sep. 16, 2009

My whole family loved these muffins! I did as others suggested and added 1/2 cup milk and an extra cup of peaches. They were nice and moist. I used 1 cup whole wheat flour, 2 cups white. I also decreased the baking time to about 20 minutes.

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Wendy

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Reviewed: Sep. 15, 2009

I used 3 cups of chopped peaches and the muffins turned out very tasty, moist and peachy. 6 very large peaches gave me the 3 cups. I also used almost double the cinnamon, 1/2 cup olive oil, 3/4 cup applesauce, 1 cup whole wheat flour and 2 cups AP and baked them for only 20 minutes. My peaches were slightly bitter so I didn't adjust the sugar at all and they turned out perfect that way. It made 24 total regular sized muffins. To get the skins off, I use the trick of putting the peaches in boiling water for 1 minute which also makes them slice & chop very easily.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Sep. 15, 2009

These are wonderful! Moist, tender and flavorful. This recipe made 24 regular-sized muffins. I substituted 1 cup of the flour with whole wheat flour. The batter was very thick, so I ended up adding about 1/4 cup milk. I made up a double batch of the crumb topping from the highly-rated "Banana Crumb Muffins" from this site and sprinkled on top. I recommend this recipe, just be prepared for a lot of muffins!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Sep. 15, 2009

WAY too oily. I should have gone with my instinct and cut way back on the amount of oil called for, and added yogurt or extra eggs for some of the liquid, but I gave the recipe a try as is, and I regret it. Not that the muffins tasted bad; they didn't, but they were very oily. They tasted like cookies to me, rather than muffins, and didn't have enough peach flavor, but everyone liked them. Next time I will cut back on the cinnamon also, which I think added to the cookie flavor. Oh, and I also had a problem with the recipe making more muffins than it said. You could cut the recipe in half and still get a dozen decent-sized muffins.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Sep. 11, 2009

A great muffin recipe to use fresh peaches! I'll make these again! I used whole wheat pastry flour for 1/2 of the flour amount. A recipe that works to "play" with according to your taste and "healthier" versions if desired.

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ma baker

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