Beth's Peach-Nectarine Muffins
These are simple, delicious muffins ... a must try. Enjoy right out of the oven or let cool.
These are simple, delicious muffins ... a must try. Enjoy right out of the oven or let cool.
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!Read More
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.Read More
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!
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!
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.
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!!!
We really enjoyed these, a truly summery muffin recipe. I made some changes following others' suggestions, though: Used 1/4 cup brown sugar and 1/2 cup white, substituted half the vegetable oil with apple sauce to lower the fat, and added two teaspoons of freshly grated ginger (I love the combination of ginger and peach)... Awesome. I think the original recipe would have been a little too plain for me as well.
Delicious and easy... I added a healthy dash of cinnamon but otherwise followed the recipe as written. Yummy!
Yummy! I used about 1 cup of diced nectarines, applesauce instead of oil, added cinnamon and vanilla, and used half whole wheat/half all-purpose flour! They turned out great, except they stuck to the muffin wrappers a little.
These muffins are fabulous! I followed Grannyloohoo's sage baking advice and added cinnamon, nutmeg, and vanilla. I also used ¾ cup all purpose flour and ¾ cup King Arthur organic white whole wheat flour and they were moist and perfect. I cut my nectarines and peaches into a large dice and I loved biting into the fruit. I had some streusel topping, oatmeal, flour, butter and cinnamon, left from something else I had made so I topped them with that. Following the submitter’s directions and filling my muffin cups to the top yielded 8 beautiful, good sized muffins. YUM!
Del-icious! Everyone loved these! Next time I make them I am going to sprinkle sugar in the raw on top instead of brown sugar! The difference in texture will add to the fantasticness of the recipe!
These were pretty nice. I used canned peaches (I didn't have fresh) and no nectarines. I also used half white and half brown sugar. They are a little bland; next time I'd like to substitute some of the oil with some peach puree to add more flavor. All the same, the texture is nice, they're sweet, and my FAVORITE part was the crunchy brown sugar on top. I'd make these again with some tweaking.
These were delicious!!! I doubled the recipe and ended up getting 24 muffins instead of the amounts listed. Also I used water instead of milk (due to allergies in the house) and it didn't seem to hurt it at all...they were still fluffy and moist! And the peachy flavor wasn't overwhelming as I thought it might be-I am not a huge peach fan. ;) I'm excited to try this with other fruits! Thanks for a great recipe!!!
Absolutely wonderful! they came out fluffy and not overly sweet. The whole house loved them including a fussy 2 year old who refuses to eat any other fruit than banana. The only change I made was to add a tea. of vanilla. I think this recipe would work well with blueberries or strawberries as well, I look forward to trying it out. Thanks for a great recipe, I'd give ten stars if I could!
I just made these for breakfast, and they were wonderful! My changes: Used only peaches, used part applesauce part oil, added cinnamon, nutmeg, and vanilla as suggested, used 1/2 c wheat flour in place of regular, used 1/2 c white sugar and 1/4 c brown sugar. They were very peachy, and I'll definitely make them again.
Great recipe! I just moved to the South Okanagan in BC, where fresh fruit is plentiful. Found myself with a box of nectarines needing to be used. Unfortunately my muffin pans are packed somewhere - so I made a loaf instead. I used 6 small nectarines, threw them into a food processor until it was a slightly chunky slop. As suggested in another review, I waited until the fruit was mixed with the flour mix before I added milk - good thing, because I didn't really need any added liquid. I also added some cinnamon and vanilla. Took about 50 minutes to cook and it turned out fantastic!!!! My boyfriend even said it was the best "baked concoction" I've ever made! Cannot wait to try this recipe again once the muffin pans get unpacked. This will certainly be an often-used recipe in my household!!
These were absolutely delicious! What a great way to use over-ripe peaches or nectarines! The muffins were moist and so tasty. Everyone loved them. Definitely will make again!
These were a hit at work! I used all nectarines, doubled the recipe, and used half butter/half applesauce and half sugar/half sweetener. Per other users' suggestions, I added 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1 T vanilla and a dash of ginger.
I did what other people have suggested and used 1/4 cup of brown sugar and added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp vanilla. I also used 3/4 cup of whole wheat flour. These are very tasty muffins!
These taste fantastic and I've made them several times. It is a great way to use up ripe peaches and nectarines. I must admit this is the first time I have ever made muffins from scratch. I'll never go back to the cheap muffin in a bag again!
This was very good, my kids and husband liked them as well!
Yum. I used 1 nectarine and 1 peach and didn't bother to peel them. They are extremely moist - maybe I underbaked them a little. But the flavor is great! A little heavy on the baking powder, maybe. I might cut back on that a little next time.
Oh my goodness - I can't stop baking muffins!! Yum, yum, YUM! These were excellent. But of course, I can never make something without adjusting the recipe. I used 1 C wheat flour + 1/2 C white; didn't have nectarines so used 3 small ripe peaches; ran out of sugar so substituted just under 3/4 C organic maple syrup instead (yum!!) and added 1 tsp of vanilla extract, 1 tsp cinnamon, and 1/2 tsp ground ginger per another reviewer's suggestion. Of course, also had to add raisins. Baked about 19 mins. DELICIOUS! These were very much like little individual cobblers that would be a GREAT dessert out of the oven with a scoop of vanilla ice cream on the side. Mmmm! Also, boiling the peaches just a few seconds does make the skin remove easily. Lastly, do not mix the ingredients "well" as the recipe instructs-- keep dry and wet ingredients separate, then mix JUST enough to moisten & your muffins won't come out "rubbery" or tough. Mmm! Thanks!
I was a little unsure on step #2 if I should add both the white and brown sugars or just the white sugar. I think I should have added both *duh*, so it was my fault these needed a little extra something. I did add 1/2 teaspoon of cinnamon as someone else suggested, but it still wasn't "enough" flavoring in my opinion. And make sure to put enough brown sugar on the tops! I'll definately make these again, just experiment a little more.
These muffins have to be some of THE BEST Ive had. So moist, and fresh tasting. Our 4 year old son LOVED them. The brown sugar on top is an added pleasure. A must try!
I'm giving this 5 stars even though I didn't follow the recipe exactly - but I guess that's what we do on this site! I used 3/4 cup whole wheat and 3/4 cup white flour, added 1/3 cup ground flax, increased the milk to 1/2 cup, and added 1 tsp vanilla. i used 2 peaches that weren't that sweet so I added about 1 tablespoon sugar to the diced peaches before mixing into the batter. I didn't top the muffins with brown sugar at all. These are best when they are completely cooled, or even better the next day.
So I have to admit I don't follow this recipe as is. The biggest change I make is that instead of fresh fruit, I use a Del Monte fruit cup - the mango and peach kind - scooping out all the fruit and adding the syrup into the batter until it's got the right consistency. It probably makes the muffins much sweeter than with actual fruits, but I've got a sweet tooth, so I like them just fine. The other changes I make are to substitute 3/4 cup white sugar with half white, half brown, and to add a teaspoon of vanilla and cinnamon; and I skip the milk, using the syrup for the same purpose instead. Using the fruit cup really makes this recipe so convenient - I've made it four times in two months already! Plus I love that it uses vegetable oil instead of butter.
Very dry and dense... I found another peach muffin recipe on this site that was much more moist.
I made this with all peaches and tweaked it a bit like others had suggested...I used 1/2c white sugar and 1/4c brown sugar, added 1 tsp vanilla, 1 tsp cinnamon and 1/2 tsp nutmeg and these were delicious. My kids love them which is always a good thing! I will definitely be making these again!
These were really good. Everyone liked them. I was glad that I added some cinnamon.
I followed the recommendations of some other reviewers and added vanilla, nutmeg, and cinnamon. I also used plums instead of nectarines. They were good, but nothing great.
This is a very good recipe. Thanks Beth, is really a keeper!
Moist and delicious, only thing we added was some vanilla extract.
These were really good...super moist. I've made them a couple times now and the second time I made them with two peaches (no nectarines) and since they were such large peaches, I should have only used about one and a half chopped. The end result was really moist and dense, but they sank a little during the cooling process due to all the moisture (I even baked them longer than the recipe suggested). My hubby still loved them, but I like them to be pretty too. :) So next time I'll be more careful about how much fruit I use.
We both really liked the muffins as the recipe was written. I think that the suggestion of adding some vanilla may be a good idea to make them even better than the awesome that they already were.
Too dense and mushy in the center.
Delicious!! I used two barely ripe nectarines. I ended up having enough batter for 10 muffins, probably because my nectarines were big. The muffins are moist and flavorful, but not too sweet. My family members who don't go for my typical chocolate-filled creations loved these.
These were good, but a little bland, even after taking other's suggestion of adding cinnamon, nutmeg, and vanilla. I doubled- the recipe, but used 2-1/2 cups white flour with 1/2 cup wheat flour. Used 3/4 c white sugar and 1/2 c brown sugar. Also subbed 4 oz applesauce for part of the oit. 2 peaches, 1 nectarine, and 1 apricot; the batter was very thick, so I added 2 Tblsp milk and 1 Tblsp oil. As others also suggested, much prettier with some cinnamon-brown sugar sprinkled on top. Will try making these again tonight and add another peach, but will mash it up to try to give the muffins better flavor.
I loved these! I doubled the recipe and following the recommendations of other posters, used part brown sugar and added a tsp (or two) of pumpkin pie spice. These muffins were perfectly light, moist and just plain awesome!
This is a great recipe! I am thrilled to have a made from scratch muffin recipe in my collection! I made them as directed, but tripled the batch to make 24 muffins. They turned out beautiful! My family enjoyed them for a Sunday morning breakfast. Thanks Bean13!
Tasty and moist muffins! I made them with 2 nectarines (no peaches) and added vanilla, cinnamon and nutmeg as another reviewer suggested and I have to say these are outstanding! What a great way to use up fruit that is ripening faster than you can eat it. Fast and easy. Try them, you won't be sorry.
I made the changes suggested by other people but also added pecans to half. The ones that had the pecans were a hit... the others were okay but not that great. I think if I will probably skip making these again though as they weren't that great.
I used half white and half wheat flour on this recipe, and I also used only nectarines. The muffins turned out very well, but they could have used a little more spice, I felt. Still good, though, and I'll definitely make them again.
I've made these twice now...double batches both times. Good thing because my family ate them all in two days. I still have more peaches left...I may make it again tomorrow and quadruple the recipe to stock the freezer! They're THAT good!
MMMMMM, yummy! I had both peaches and nectarines that were well ripened, so wanted to use them up instead of throw them out! I doubled this recipe & used both brown and white sugar - 3/4 cup white and 1/2 cup brown (yes, cut sugar down a bit), 2 tsps cin and 1/2 tsp nutmeg, and used half vegetable oil and half unsweetened appleauce. Used one egg with 2 egg whites to use up my carton! Baked at 375 for 15 mins, perfect!
Made with wheat flour and substituted the oil for applesauce. Very good.
I only had 2 super ripe nectarines on hand, so I used those. They hubby LOVED these. These were good, but even after halving the sugar they were still very sweet - I'd probably go down to a 1/4 cup next time when using really ripe fruits. I'd like to try this with the peach as written next time to see if it kicks up the fruit flavor a bit. This looked like another recipe that added the oil and egg to a 1 cup measure, then to fill the rest with milk - I was going to do it then didn't. Next time I will - I needed to add more milk as the batter was really thick without it. This took 22 minutes in my oven.
I was browsing through the Daily Recipes when I came across this one. Good thing, too, because I had several ripe peaches and nectarines I'd been wanting to use. Easy to make and has a light taste. Not overpowering. I added a tsp. of vanilla to the batter, that was the only thing I changed. These will be good to stick in the freezer for my husband who drives a truck and often is running late and dosen't have time for a hot breakfast. I think next time I might add a tsp. of nutmeg or cinnamon.
Very southern tasting. Light. Try using applesauce instead of butter for a low-fat version.
I used pears and nectarines because that is what I had on hand and needed to use up. I read a few of the "bland" reviews so added about half a can of whole berry cranberry sauce which really added a nice bit of tang. They were a bit like cobbler but we really liked that about them.
Pretty good, I made mini-muffins so I suppose that is why a lot of the fruit fell out. Will make full size next time.
Great recipe. I used 2 peaches instead of the nectarine. I also made 6 Texas size muffins instead of 8 regular size.
Soooo yummy. I used 2 peaches because that's what I had. I also added a little cinnamon and about a 1/4 teaspoon of almond extract. I got 12 muffins, not 8. I am definitely making this again but might make it in a square pan instead of muffins.
I cooked mini muffins on the top rack for a little longer than 15 minutes. They turned out tasty and moist. But they didnt have much of a nectarine flavor even though I used 2 and 1/2 large and very ripe nectarines (no peaches). I also left out the milk because the batter was already very moist, and I added 1/2 tsp cinnamon and tbsp vanilla (didnt have any nutmeg). I also altered the recipe to make it a little healthier. I used less oil, 3/4 cup all purpose flour and 3/4 cup whole wheat flour, and 1/2 cup brown sugar and 1/4 cup white sugar.
These are excellent. I used 3/4 cup whole wheat flour and 3/4 cup all-purpose flour. Per other reviewers' suggestions, I added about 1/4 tsp ground ginger, 1/2 tsp vanilla, and 1/2 tsp cinnamon. I only used nectarines. I used a little less milk than was called for because the nectarines were very juicy (and I might have used a bit more fruit than what the original poster had in mind) -- the batter was still very liquidy but baked into light, moist, fluffy, melt-in-your-mouth muffins. For me, this made 12 smallish/regular muffins and 8 mini muffins.
I loved these, and so did my kids! I did make a few changes. I made a double batch and used all very ripe peaches. I used half whole wheat and half whole oat flour. I added a very generous pinch of cinnamon and a couple teaspoons of vanilla. I will be making this again!!
Love this recipe. I only had peaches, so that's what I used. There was a little too much of the dice fruit, so I pureed 1/3 of it and kept the rest diced. I also used a blond streusel topping of 1/2 C all purpose, 1/3 C sugar, 1/8tsp salt, 3 Tbs cold unsalted butter and 1-1/2 tsp milk/cream. It was a big hit!!!
These were so yummy. I ate 3 straight out of the oven! I only had nectarines, which were super sweet but rather small, so I used 4-5 of them and no peaches. I also followed the advice of other reviewers and used 1/2 cup white sugar and 1/4 cup brown sugar. I forgot to add the other spices that they suggested, but they were great as is! I might make another batch tomorrow. The recipe made 12 for me.
I thought these were very good. I only used nectarines because that was what I had on hand. I used two and a half large nectarines and felt I could have used three. I also used only 1/4 cup of milk as per other reviewers advice and it was plenty.
Yummy! I doubled the recipe and added 6 peaches. For a more healthy recipe, I also used a sugar substitute instead of white sugar and egg beaters instead of eggs. 1TBSP of vanilla, 2 tsp of cinnamon, and 1 tsp of nutmeg was perfect for the double recipe!
I have made these several times since I saw this recipe a few weeks ago. Honestly, the best homemade muffin ever! I haven't had peaches, so I have just been using 2 nectarines per batch and they still turn out awesome! (Also I added in vanilla, pumpkin pie seasoning and cinnamon based on others comments)
I added 1/4 cup rolled oats, a half cup of additional flour, a teaspoon of vanilla and cinnamon, and used a 12 ounce can of canned peaches packed in juice (with about half the juice drained) and substituted buttermilk for regular milk. Superb muffins.
Very moist. I used canned fruit. Still good.
turned out ok - a little dry and biscuit-y. probably won't make them again, but not bad.
These were amazing!!!! Easy to make, moist and delicious. My family loved these muffins! I only used peaches (not a nectarine fan) but otherwise stayed true to the recipe. Will definitely make this again.
Good flavor, definitely needed the brown sugar on top though.
How wonderful! Thank you to everyone that mentiond not adding the milk right away. I waited until the end and only used 1/4 of what was called for. Also added vanilla and cinnamon.
Made it and loved it. Went over very well. Been told this recipe is a keeper.
Loved it, loved it, LOVED IT! Thank you so much for this amazing recipe. So fantastically good. I cannot say enough good things about this recipe. I will say that I made a little addition as some of the other reviewers suggested - frozen pureed raspberries (I also left out the peaches, as I didn't have any). They made the muffins a fantastically cheery pink color. Everyone at work loved them! My husband ate half a dozen fresh out of the oven! Thank you so much for this recipe!
I have made this recipe many times now, also with different fruits - blueberries, apples, banana - and I have to say, this is one of the easiest, best tasting muffin recipes ever! Very versatile and delicious!
My roommate and I made this recipe and doubled it. We made sure we used all the correct measurements, but the "batter" did not turn out. It became the consistency of a dough. We added more of the wet ingredients, but we could not get the consistency correct.
Very tasty, but the brown sugar melted into the paper cups couldn't remove cup cakes without tearing them up. Next time I won't use the paper cups.
Yum, light and delicous, I added Mangos as well,
I only had nectarines on hand (that I *really* needed to use up), so just went with that fruit. I also halved the sugar and threw in some vanilla. Husband and I really like them and I will be making them again with whatever fruit I have on hand at the time.
The muffins were moist, flavourful and delicious. I will make them again this week. The muffins didn’t last long and it is peach season so it’s the best time to make them.
These were easy to make and they tasted wonderful, My brothers inhaled several. I made them with brown sugar and added cinnamon and cloves, I also mashed the peaches instead of dicing them.
Loved this recipe. Made a slight change that was wonderful. I used French vanilla creamer in place of the mild and it added a light flavor that my family loved. Great with my family that doesn't eat fruit desserts much but the devoured these muffins. Great recipe.
These turned out great! I made a double batch. did half as written and half adding cinnamon, a bit of nutmeg and a dash of ginger. The ones as written you can taste the fruit better. The ones with the added spices were equally as good but the fruit flavor was masked.
What a great muffin! Nice gentle taste. I partly blended my fruit instead of chopped, so it was less visible and my son would eat it. (which he did by the way! yay!). Also, I confess I added a bit of cinnamon. I will make these again for sure. Thanks.
Great! Added allspice, cinnamon, vanilla, and sprinkled cinnamon and sugar on top :) Also, I used three nectarines for fruit and still turned out perfectly. So simple and delicious!
These muffins were horrible. I followed the recipe exactly and the muffins came out bland. I will not make this recipe again.
I did follow the tips others provided: lowered white and added more brown as well as cinnamon. These muffins are so good!!!! I will definitely make these again.
I made this with only nectarines and it was amazing! So great!
BLAND! I have alot of very ripe nectarines. So I decided to make this muffin. I made this with ony ripe nectarines. Followed recipe. Will not be making this again. BTW...If you didn't notice the dough recipe (first 5 ingredients) are copied from the highest review recipe for blueberry muffins. I will not be making this again.
Wow these were good! Soft and fluffy with lots of fruit flavor. Took suggestions of others and added 1/2 t cinnamon, 1/4t fresh grated nutmeg, and a splash of vanilla extract.
This is hands down my favorite muffin recipe to make. I use two nectarines instead of 1 nectarine and 1 peach. I highly recommend you try it out.
These muffins were just okay for me but not memorable. They needed some kick like cinnamon or vanilla or both.
These muffins are truly packed with flavour! They are also very moist and a real treat!
Delicious! Used only nectarines but otherwise followed exactly. Will definitely make again!
Light and airy, I made no changes. Next I'll add vanilla & cinnamon just for a variety
so, so good. make sure peaches are fully ripe to really have the best taste experience
I made this with just nectarines and used brown sugar instead of white sugar. They came out really really yummy. I will definitely make this again!
Made these tonight because I have a bunch of nectarines and needed something quick for breakfast in the morning. The only change I made was using all nectarines, otherwise I followed the recipe exactly. It did not turn out at all. Instead of nice rounded domes I have muffin spread across the top of my muffin pan. I figured I could deal with that all right, but they also stuck to the pan and I had greased the pan well, prepping it the same as I would for any muffin. I figured that wasn't too big a deal, I could just run a knife around the edges and pop them out with a big spoon. Well that worked but then the muffin fell apart completely. So much for a quick, easy to take on the run breakfast. Maybe when people post baking recipes they could give their general geographic area because I am pretty sure that my spreading problem is due to the fact that I live above 5,000 ft altitude and I am betting the recipe is more for sea level or very low altitude.
I adjusted the recipe to make 12 muffins. I had enough batter to do 12 regular muffins & 12 mini's. They were very tasty, similar flavor to a pineapple upside down cake. My minis were perfect. The regular size were a little too moist and probably could have been cooked a little longer. Will make them again when I have left over ripened fruit.
Great receipe-my favorite muffins to date.
I made these using purred nectarines only, they were ok, just a bit doughy in the center...
Its been about a year since anyone has made these and I made according to recipe. The batter was not batter at all but almost a dough but too crumbly to even be called that. I double checked my measurement and it was not my user error. I certainly know how to both read and measure. I was at a loss on what to do so I pulled up other recipes for muffins and the liquid in this recipe was considerably lower. I added more oil and milk and an extra egg. The baking powder amount is much higher in this recipe to others also. I never review unless I make exactly but in this case I did and it was useless crumbs so that is the one and only reason for my adjustments.