"These are simple, delicious muffins ... a must try. Enjoy right out of the oven or let cool." — BEAN13
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1 1/2 cups
ripe peach - peeled, pitted and diced
very ripe nectarine, pitted and diced
This recipe is a jewel of a recipe--I've made them twice now using nectarines only. It's like eating a muffin with peach preserves on it, only better. I made some minor adjustments after reading previous reviews: My medium sized nectarines were a little tart & not ripe enough, so I made a chunky puree in my food processor then adjusted the milk to 2 or 3 tablespoons instead of 1/3 cup--I would recommend not adding the milk until you see how liquid the batter is after adding your fruit. Additional ingredients: another 1/4 cup brown sugar for a sweeter muffin, which I prefer, 1 t cinnamon, 1/4 t nutmeg, 1 T vanilla. Also mix just until ingredients are moistened, don't overmix. I made 12 muffins, added a streusel topping of brown sugar, flour, butter & a sprinkle of cinnamon the first time, then just the sprinkle of brown sugar the 2nd time--it really only needs the brown sugar sprinkle. These would also be good with fresh summer peaches, but liquid content would need adjustment. Thanks Elizabeth, these are excellent!
The muffins were very light, but did not have an intense peach-nectarine flavor. Very bland. I also think that I might have added too much of the nectarine-peach combo. The muffins were *too* moist for me. One nectarine and one peach yielded 3 cups of fruit for me. It would be helpful to have measurements for the fruit, because sizes and amounts will vary. Thanks for the opportunity to have tried something new, but I will not be making this again.
This is an excellent recipe once a few adjustments have been made. I used some of the previous suggestions and added a couple of my own. Instead of 3/4 c. white sugar, I used 1/2 c. white and 1/4 c. brown sugar. I added 1 t. vanilla, 1 generous t. cinnamon and 3/4 t. nutmeg. I baked them in mini muffin cups for 13 minutes in the highest oven rack. It made 34 minis. Very moist and very peachy. I only had peaches so I used 3 medium peaches.
These muffins are absolutely delightful! I used all (very ripe) nectarines (no peaches),and added a touch each of nutmeg, cinnamon, and vanilla, which really brought out the fruit flavor. The brown sugar topping has a wonderful crunch when the muffins are just out of the oven. They taste just as good after being frozen as they are fresh. I suggest doubling the recipe (which I did), because you will definitely want more of these treats. This is a perfect way to use those extra ripe peaches and nectarines!
I doubled recipe and used 2 peaches and added 1 tsp vanilla. TIP: Drop peaches in pot of boiling water and skin can easily be removed. I topped with brown sugar and walnuts. YUMMY!
These are excellent. I've read a few of the reviews that said the muffins were bland. POPPYCOCK! I believe those reviewers used peaches that had a low sugar content or were not sufficiently ripe. Made with good peaches and nectarines, I could eat these muffins every day for the rest of my life.
I really enjoyed these muffins. I used 5 small nectarines as I had no peaches. Also added 1 tsp of vanilla extract and a dash of cinnamon in the dry ingredients. Two other people tried the muffins and really enjoyed them as well!
These muffins are delicous!To make them healthier I used applesauce instead of butter and 2 egg whites instead of 1 egg.
I will make these again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Beth's Peach-Nectarine Muffins
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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