Fresh Peach Muffins with a Pecan Crumb Topping

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe except for a couple additions. I added a extra peach and a tspn of cinnamon in the batter. I also added vanilla like another review suggested. I made some with left over blueberries and some without. My family thought they were pretty good. They came out moist when they are warm.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these exactly as written except that I left the peaches more chunky and they were great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious muffins! The recipe was a bit more labor & dish intensive than the usual muffin recipes, I took a short cut and also reduced the sugar and they were still moist and delicious. I whisked melted butter with 1/2 c agave nectar then the eggs & almond milk rather than breaking out the mixer, then folded in the dry ingredients. Also used half spelt flour/half white.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think this is a great recipe. I actually decreased the sugar by 1/4 C and used 1 1/2 cups of wheat flour and it was still sweat enough. I used bottled peaches, pureed them and only let them sit for 15 minutes while I mixed the other ingredients. My kids liked it too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making this recipe for years. The copy I printed was from Oct. 1999. This is the best basic muffin recipe I have found. It works great using blueberries, cherries, chocolate chips, etc. Frozen or fresh it always a winner. When reviewing the current version listed on the website they cut the sugar by a 1/4 cup. This is an unfortunate error. The original is 1 & 1/2 cups, divided. 1/2 cup for the peaches & 1 cup for the batter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe when unexpected company arrived. Unfortunately, did not have peaches available; like I said, unexpected company, but had ripe mangos. Used them instead and the sweetness of the mango was really highlighted by the lack of sweetness in the batter. Guests really liked the uniqueness of the muffin.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't have muffin liners so poured the batter into a lasagna pan and baked at a lower temperature for about 40-50 minutes. It was the most tender and moist coffee cake I had ever made. DELICIOUS. I did not change the recipe AT ALL (except for cooking time and temp.