-
-
My review
Peach Muffins
FBGMOMOF4
"In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 351 calsOriginal recipe yields 16 servings (16 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
- In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 351 calories; 18.2 g fat; 44.3 g carbohydrates; 3.6 g protein; 35 mg cholesterol; 238 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 454555 Ratings
-
-
-
-
-
Most helpful positive review
9/5/2008
These turned out really well for me. My changes: 1 cup of brown sugar for 2 cups of white, 3 cups of peaches instead of 2 cups, 1 cup apple sauce and 1/4 cup oil for instead of 1 1/4 cup oil, a...
Most helpful critical review
7/29/2011
I cut this recipe in half. Because I didn't want to use half of an egg, I used both eggs and cut out the extra two tablespoons of vegetable oil. As with all muffin recipes I make, I used a teasp...
Most helpful
Most positive
Least positive
Newest
9/5/2008
These turned out really well for me. My changes: 1 cup of brown sugar for 2 cups of white, 3 cups of peaches instead of 2 cups, 1 cup apple sauce and 1/4 cup oil for instead of 1 1/4 cup oil, a...
10/21/2006
This is one of the best muffin recipes I've ever tried. I say best because I've often had difficulty baking muffins that actually puff up tall in the pans when baking, and this definitely makes...
7/26/2005
These are very good muffins. I followed other users' advice and added a half cup of milk to the batter, which helped. The first time I made these they burned around the edges, so the next time...
3/8/2012
My gosh these were good! Used fresh peaches right off the tree and boy, oh boy, you can surely tell the difference between the fresh and canned ones. Only thing I did differently was to add pe...
7/29/2011
I cut this recipe in half. Because I didn't want to use half of an egg, I used both eggs and cut out the extra two tablespoons of vegetable oil. As with all muffin recipes I make, I used a teasp...
4/7/2005
These muffins were great...I didn't have fresh peaches so I used canned in natural juice. I also thought the batter was too thick so I used about 1/2 cup of reserved juice to loosen up the batte...
8/21/2006
This is the best recipe ever. I followed it exactly. I had wonderful results. I had peach muffins in a local chain restaurant here in Georgia. I bought a bucket of their batter. This recipe lea...
9/9/2010
Great peach muffin! I love fresh peaches and this muffin recipe is a great way to use them up. I used 2 tsp. of cinnamon vs. a tbsp and 1 & 1/2 cups of white sugar and 1/2 cup of brown sugar. I ...