Peaches and Cream Muffins

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I watched the episode on FN and they looked so easy I had to try them. I prepared them just as the recipe directs, but I added the butter at the end, right before the peaches. They turned out picture perfect! While the texture is different than what I expected...different is good. They have more of a biscuit texture than a muffin. You probably could get by with less butter, but they are really good! I do think frozen or fresh peaches would give a little more bite.

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These muffins were pretty tasty. I think adding more sugar would make them better. I made it as a 8X8 cake and it was tender and moist. I served it with ice cream and rum sauce on top, my guests really liked it. Since I didn't have any self rising flour, so I improvised with regular flour, 1 tsp of salt and 3 tsp of baking powder and it worked fine.

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Yummy! I used 1/3 cup sugar instead of 1/4.

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I couldn't wait to try this recipe. It seemed a simple quick soup/sandwich and dessert type of meal.
It is a shame the professional chef did not try the cut down
version from the original recipe.
What a let down. BLAH is not enough of a decription.
I tried this recipe a couple times after the initial time and
still could not make enough improvements.
More sugar, less sour creme,add nutmeg, increase vanilla.
Still am not impressed with the original recipe or my own additions.
Don't waste your ingredents.

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These are great muffins, or cake in disguise, if you prefer. I added blueberries to mine for a little extra. As for the negative reviews. If you would leave them in the pan for ten minutes when they come out of the oven as the recipe instructs, perhaps they would not deflate on you. If it's not sweet enough, add more sugar. Additionally, muffins don't always turn brown. That seemed to be a concern to some reviewers. This is a very thick batter, but it's supposed to be. There is nothing wrong with these muffins or the recipe to make them. They just don't conform to our normal expectations of what muffins are.

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The muffins really smelled good cooking, but I agree with a lot of other people. Next time I will only use 1 stick of butter, maybe a little milk and more sugar. All of the butter made the muffins to greasy. This recipe was disapointing for me.

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I'm glad I made these muffins early ... they are VERY bland and certainly need additional sugar. I am planning on serving 150 people tomorrow, and now I have to make something else.

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these are the best muffins ive ever had, and believe me, ive made thousands of muffins. as a mother of 5, muffins are a yummy, quick way to make sure the kid's got out of bed and off to school. i used fresh chopped strawberry's enstead of peaches and they are delicious!

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I found this recipe in the "Y'll come eat" cookbook by the Dean Brothers. I am glad I made the muffins before reading the reviews. I made these muffins spur of the moment while a friend was over. I had NONE of the problems other reviewers had. I always say, "I cook, I don't bake." However, I was in the mood for something and these looked great and I had everything on hand. I made no changes except I used light sour cream. I cooked the muffins for 30 minutes and they held together fine. YUM. These muffins are NOT sweet but that was fine by me. A tad bit of honey on top and I had to put the rest away before they were all consumed!

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After reading some of the comments, I made changes prior to making the muffin. I used the ingredients listed in the recipe plus the following changes. I doubled the sugar and whipped it with one egg. Then whipped in a 1/2 cup of half-n-half and only one stick of the melted butter (whip in sour cream and vanilla here. My self-rising flour had expired, so I whisked 2 cups of all-purpose with 1/2 t of salt and 1T of baking powder and gradually mixed with the wet ingredients. I caramelized two 15oz cans of lite sliced peaches (used about 1.5 cans in the recipe in a saute pan with fresh lemon juice and 1T of butter to pull out some of the excess moisture in the canned peaches and enhance their flavor. Bring peaches to room temp before folding into batter. I made larger muffins - 6 per baking tin - and used muffin cups so they came out easily of course. Yield about 8. They look gorgeous! They browned and baked through and I think they taste great. I will probably add all (30oz total of the peaches next time.