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Peaches and Cream Muffins Recipe

Peaches and Cream Muffins

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 61-70 of 71

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  • on August 31, 2009

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    These muffins tasted horrible. I am a seasoned cook and baker and followed the instructions perfect, these muffins looked pretty and had a nice texture, but were unfit to eat. I was disappointed, this is the first Deen recipe that has ever been bad. Save your butter people, DO NOT USE THIS RECIPE!!

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  • on August 31, 2009

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    I was so excited for these muffins & was truly disappointed! I had to throw all of them out. These muffins needed alot more sugar than was called for. One of the worst recipes I have made in a long time.

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  • on August 30, 2009

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    These looked amazing on TV and smelled great however when I tasted them I was a little dissapointed. The amount of sugar called for was not enough. They were not sweet at all. All I tasted was the flour. I may give this one more shot and up the sugar to flour ratio.

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  • on August 30, 2009

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    Just got through making these and they are really good!! I made 30 mini muffins rather than 12 large -- at least that way I'm not eating so much butter in one sitting!!! I upped the sugar to 1/2 cup and it's still not very sweet. Next time I might add just a little more. Also, it's best to both dry off the peaches and let the muffins sit a while after baking so they set up. The dough is cooked through but the peaches were wet so it makes it seem like they aren't done. I had a couple muffin tops come off by themselves -- that's the best part anyway!! Oh, and I agree w/ Paula -- you can never have too much butter :

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  • on August 30, 2009

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    I agree with some others that there is way to much butter in this recipe. We tested with toothpick and it came out clean but appeared not cooked fully in the middle even though it was very brown on the outside. I used 1/3 cup of sugar which seemed to taste about right for us.

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  • on August 30, 2009

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    These muffins are soooooooo delicious!!!!! I did cut the butter down to 1 1/2 sticks, just to make me feel a little "less guilty" LOL I agree that they did not "brown", but instead stayed so nice and soft and "creamy " tasting!!! I happen to not like things really sweet, so the amount of sugar was perfect to me.

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  • on August 30, 2009

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    These muffins were the worst I've ever tasted. I should've known that 1/4 cup of sugar in 2 cups of flour would not work.

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  • on August 30, 2009

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    These are so quick & easy I will definitely be making them again & again. Thanks!!!

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  • on August 30, 2009

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    This muffin is better suited with ice cream on top. The flavor is good but the butter is way too much! I cut the recipe in half and still added the 1/4 cup sugar. I baked these for 40 to 45 minutes because they didn't brown. The butter laden inside can fool you because the recipe says bake until toothpick comes out clean but it really doesn't because of the butter. They also do not rise as a regular muffin does so you can fill the muffin cups to the top. I will not make these as a muffin but something like a dessert cake to put ice cream on. No need for butter on this one. Sorry Paula but I think you need to list this as a dessert.

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  • on August 29, 2009

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    Thank you for an egg free treat!! My daughter has an egg allergy so I am always looking for new things to make for her! These are just perfect!!

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