Reviewer:

Reviewed: Aug. 14, 2012

I've made muffins with oats before--what I did was mix the buttermilk with the oats together and let it sit for 10 minutes before adding in the rest of the wet ingredients. THEN, I folded in the dry ingredients and the peaches. I baked my muffins in a 350* oven for 20 minutes--I got 12 biggish muffins out of one recipe. These muffins were so. freaking. good. Even my husband called me from work and told me how much he liked them. Between him and the kids, they ate 9 muffins this morning. This recipe's a keeper.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 2, 2012

I subbed yogurt for the buttermilk and use wheat flour instead of white. The muffins have a great, moist texture; I don't miss the fat at all. However, they really only taste like molasses. I love molasses, but don't really want my peach muffins to taste like gingerbread.

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Reviewer:

HIPPO25TH

Reviewed: Jul. 10, 2012

Bland and mushy when prepared according to the directions. I have them back in the oven to see if a longer baking time will help the texture. I wish I had read other reviews instead of trusting the 4 stars this had.

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Reviewer:

SFinster

Reviewed: Oct. 29, 2011

Rating above as written but prefer to use 1/4 oil rather than applesauce because it gives to moister texture. Also, soak the oatmeal for at least 20 mins. The flavor is great but these changes are to suit our tastes. Thanks for another muffin to add to my files.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 12, 2011

These were not very good. None of my children (who usually adore fruit muffins) would eat more than one or two bites, and as soon as I tried one, I could see why. As other reviewers stated, the molasses flavor vastly overpowers the peach taste. The texture was not great, and was even worse in the 6 muffins that I added chopped pecans to. I won't be making these again.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Aug. 29, 2011

I used paper muffin cups, which was a disaster (stuck like crazy!) and I also used Blackstrap molasses which is now all I can taste, unfortunately. I added 3-4Tbsp ground flax and didn't bother with the topping (added 1Tbsp cinnamon and 1/2 tsp salt to the batter instead). I think had I had proper (fancy) molasses this would have turned out a lot better. Still, a healthy and nutritious muffin that I will serve my toddler (minus the burnt bottoms - molasses problem maybe?)

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Reviewer:

Pepper

Reviewed: Aug. 28, 2011

I am really enjoying these muffins! I guess I can't speak for the original recipe, since I made many adjustments to fit my needs (the original recipe would probably taste better!): doubled the recipe to freeze some, used skim milk with vinegar instead of buttermilk, used splenda for half of the brown sugar, and used gluten-free flour (thus adding xanthan gum). I will try to add a pinch of salt next time. Thanks for posting this recipe!

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Reviewer:

chrissydean85

Reviewed: Aug. 8, 2011

I would say that "spiced" is a misnomer, there is hardly any spice in these at all. I also found the molasses to be overpowering. Next time I would add more cinnamon, ginger, and maybe even some cardamom for a truly spiced peach muffin. I followed the recipe except that I addded salt, used half whole wheat flour, and added a bit of butter and flour to the topping for more of a streussel effect. They are not very sweet, and certainly healthier than your average muffin.

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Reviewer:

Jess

Reviewed: Jul. 9, 2011

These muffins have a wonderful spongy texture, but are lacking in flavor. I must say they tasted better the next day. I replaced buttermilk with 1/3c plain nonfat greek yougurt and 2/3c unsweetened almond milk, omitted brown sugar (so my muffins were barely sweet), added cinnamon into the dough and didn't do the topping at all. I will bake these again with some extra spices.

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