Peach Muffins

Peach Muffins

402
FBGMOMOF4 1

"In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans."
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Ingredients

50 m servings 351 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Reviews

402
  1. 490 Ratings

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Most helpful positive review

These turned out really well for me. My changes: 1 cup of brown sugar for 2 cups of white, 3 cups of peaches instead of 2 cups, 1 cup apple sauce and 1/4 cup oil for instead of 1 1/4 cup oil, a...

Most helpful critical review

I cut this recipe in half. Because I didn't want to use half of an egg, I used both eggs and cut out the extra two tablespoons of vegetable oil. As with all muffin recipes I make, I used a teasp...

These turned out really well for me. My changes: 1 cup of brown sugar for 2 cups of white, 3 cups of peaches instead of 2 cups, 1 cup apple sauce and 1/4 cup oil for instead of 1 1/4 cup oil, a...

This is one of the best muffin recipes I've ever tried. I say best because I've often had difficulty baking muffins that actually puff up tall in the pans when baking, and this definitely makes...

These are very good muffins. I followed other users' advice and added a half cup of milk to the batter, which helped. The first time I made these they burned around the edges, so the next time...

My gosh these were good! Used fresh peaches right off the tree and boy, oh boy, you can surely tell the difference between the fresh and canned ones. Only thing I did differently was to add pe...

I cut this recipe in half. Because I didn't want to use half of an egg, I used both eggs and cut out the extra two tablespoons of vegetable oil. As with all muffin recipes I make, I used a teasp...

These muffins were great...I didn't have fresh peaches so I used canned in natural juice. I also thought the batter was too thick so I used about 1/2 cup of reserved juice to loosen up the batte...

This is the best recipe ever. I followed it exactly. I had wonderful results. I had peach muffins in a local chain restaurant here in Georgia. I bought a bucket of their batter. This recipe lea...

Great peach muffin! I love fresh peaches and this muffin recipe is a great way to use them up. I used 2 tsp. of cinnamon vs. a tbsp and 1 & 1/2 cups of white sugar and 1/2 cup of brown sugar. I ...

Very moist and good! I added 1/2 cup milk and a few more peaches.