Ingredients
- 2 cups finely chopped fresh or frozen peaches
- 1 1/4 cups sugar, divided
- 1/2 cup (1 stick) butter, at room temperature
- 2 eggs
- 1 1/2 cups milk
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup ground pecans
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter
Directions
Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.
Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.
Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.
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Read all 27 reviews
By sputnik_sweetheart
on April 13, 2012
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These muffins came out dry, tough and doughy-tasting. Edible, but definitely no treat. When I took my first bite, I had a flashback of the terrible "cake recipes" I used to make up when I was a kid, all flour and milk. Yick! The texture pre-baking — thick and stringy — suggests that the ratio of flour to fat was definitely off. Next time, I'm going to do as others suggested and increase the sugar and butter. But I don't think that this will compensate up for the overall lack of flavor; these definitely need brown sugar, vanilla or a dash of cinnamon to perk them up.
By Betty_B
Flushing, NY
on January 01, 2012
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Based on the comments that the muffins were not moist or sweet enough, I increased the sugar by 1/4 cup and doubled the amount of butter. The texture and sweetness was just right with these modifications. I'd also be interested how this would be with brown sugar instead of granulated sugar. I gave it a four as it is a good recipe but I would rather have a peach kuchen for brunch instead.
By cwsanders
Vienna, VA
on August 17, 2011
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Although the texture was great, I was disappointed that they didn't have more peach flavor. And I think next time I will chop the peaches into bigger chunks.
Read all 27 reviews