Peach Muffins

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 delicious, springy, moist muffins. I agree with a few posters that some additional liquid can be used, which was my method for baking. However, I don't think this takes away from the recipe because it may have to do with the freshness of the peaches used. Very ripe fresh peaches would not require as much liquid to make a substantial batter. I have also tried baking the recipe as a loaf, and that came out equally as good. I also think this is a very solid recipe that is open to changes - some cranberries or nuts would make nice additions. But on its own, it's wonderful. I highly recommend it.

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 I used paper baking cups to line the pans and cooked them for just 20 minutes; they turned out perfect. I definitely recommend using fresh peaches rather than canned. These muffins have a great texture and aren't too sweet. Thanks for sharing!

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 peach colored sugar crystals to the top of the muffin prior to baking. BTW - these freeze beautifully. We just finished the last batch that were in the freezer from last Aug/Sept and they still tasted like a little bit of sunshine!!!

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 leaves their muffins way behind. Thanks for a great recipe!!!!

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 teaspoon each of baking powder and baking soda. This recipe was okay--the muffins came out dry. If I were to make this again, I'd add a teaspoon of vanilla as well and maybe add some pureed peaches as well in place of some of the oil called for in this recipe and to make up for some of the liquid that's missing. For a half recipe, I got 12 muffins that were on the small side. I baked mine at 350 and they were done a just under 20 minutes.

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 batter. I made 12 muffins and a loaf of bread out of this recipe. On top of the muffins I added a tiny bit of cinnamon and sugar and on half of them sliced almonds. We will be making these again and again.... Thanx for the recipe!

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 also addded 2 tsp. of vanilla. I love the large muffins that Perkin's Restaurant has, so I baked these in 8 Texas sized muffin cups. I topped them with turbinado sugar before popping them in the oven. Overall, very good.

Very moist and good! I added 1/2 cup milk and a few more peaches.

Loved this recipe, especially the simplicity! Batter thickness worried me at first until I added the peaches which were really ripe. After that, didn't need to add any additional liquid. Came out perfect and tasty. Only modification I made was for my diabetic parents. Substituted 2 c sugar with 2 c Splenda. Also added 1 more cup of peaches (approx. 7 peaches total). This then made 24 muffins in my silicon muffin forms with some leftover. Will make this again and again. Might even try diff. kind of flour.

I used 3 cups of chopped peaches and the muffins turned out very tasty, moist and peachy. 6 very large peaches gave me the 3 cups. I also used almost double the cinnamon, 1/2 cup olive oil, 3/4 cup applesauce, 1 cup whole wheat flour and 2 cups AP and baked them for only 20 minutes. My peaches were slightly bitter so I didn't adjust the sugar at all and they turned out perfect that way. It made 24 total regular sized muffins. To get the skins off, I use the trick of putting the peaches in boiling water for 1 minute which also makes them slice & chop very easily.

I actually have a question or two. I am having a brunch for my daughter's graduation this weekend. I decided to do a practice run thru on these muffins. Two things: first, the recipe made 22 muffins. Did I do something wrong? And two: is there anyway to freeze muffins for a few days so I can use these on Saturday? Thanks!

They're pretty good. As it was said before the batter is REALLY thick and 1/2 cup of milk helps to cut it a bit. The only other problem I ran into was that the parts around the peaches (in the baked muffins) were very gooey and did not bake very well.

These were REALLY good, but did need that bit of milk as others suggested. The key to "fluffy" is the amount of air you have in your batter. Which means, do not "beat" your batter. Using a fork, fold your batter gently 4-5 times, then turn and scrape the side of your bowl and fold 4-5 times more. Continue until it is just moist. STOP! You are done. Now add in any fruits you wish to use and JUST fold in enough to seperate the fruit and gently put into your pan. I decided to put this batter into a 12" decorated bundt pan and it turned out wonderfully! Took about 90 minutes though. (start checking at 75 min). I also sprinkled a butter/brown sugar/flour/oatmeal in the bottom of the pan which added a little crispy to the top. MMMM good! For colour, I added 1 cup of blueberries to. This was great and I will definetely make in the form of muffins to!

This recipe was delicious it tasted a lot like cinnamon but when you got a piece of peach it was delicious. The only problem was I tried this recipe on a hot night and my mom was not too happy that it heated up the house. But she wasn't too mad because the next morning she brought one to school with her. Thanks for the great recipe!

Excellent!! I had some fresh peaches to use up before they went completely bad on me. These were a big hit with the family! We could not stay out of them. I followed the recipe with one exception (if you count the nuts, then it's two)...Instead of using the full amount of oil called for,I used 1/2 c. of oil and used applesauce for the remaining oil. This is a keeper! Thanks.

Delicious! My husband (semi-picky breakfast eater) wasn't too excited when I told him what I was making, but then ate half a dozen by himself. I didn't need any extra liquid since my peaches were very ripe and juicy. I don't know where 16 muffins came from...I got almost 3 dozen out of this recipe. I would definitely use paper liners, too. Since the recipe made so many, I didn't have enough, and the ones I baked without the liners stuck to the pan quite a bit...UPDATE: I just got some more paper liners, and made these again with a couple of changes. 1 cup packed brown sugar instead of 2 cups white, and replaced 1 cup of the oil with applesauce. They are just as yummy, and healthier, too! I'll make them like this from now on.

Excellent muffins! Moist and flavorful. I made the following changes: substituted 1 cup wheat flour and 1 cup oat flour (ground oats in my food processor) for 2 cups of the all-purpose flour; substituted 3/4 cup applesauce for 3/4 cup of the oil; and reduced the amount of sugar to 1 cup. Healthier and yummy!

Giving this a 5 star rating even though I made changes. The changes were not because of the recipe, but due to lack of ingredients needed. Because of other reviews, I scaled the recipe down to 8 (1/2 recipe) and still made 12 muffins. This is going to sound crazy...but the muffins came out AWESOME! I substituted the oil with melted butter (equal measure). I used cornstarch in place of the eggs (2 Tbsp per egg). I used a 15 oz. can of Lite peaches in pear juice in place of the fresh peaches and I did add some of the juice since the mixture was dry (I didn't measure, just poured). I also subbed 1/2 of the sugar with brown sugar. The muffins came out awesome! Some type of topping would be good but not needed. Definitely a "keeper". Thanks for sharing!

These are amazing muffins. I followed the recipe exactly but used 2 cups of thawed frozen peaches.

Absolutely delicious! I read through all the reviews for ideas on how to improve the recipe. This is what I did: Used 1/2 wheat flour, 1/2 AP flour; 1/2 melted butter, 1/2 olive oil; 1/2 white sugar, 1/2 brown sugar; added a good glug of vanilla extract, and a handful of walnut pieces. The recipe made 12 large muffins which I baked at 395f for about 22mins. Next time, I'll add more peaches and walnuts. Thanks!

These muffins were way too greasy and we didn't like how they tasted much either. Not recommended.

I used half whole wheat and half all purpose flour, added 1 tsp baking powder, used 1 cup fat free sour cream for 1 cup oil, added 1 tsp vanilla and reduced sugar to 1 cup. Made 18 large muffins that baked in 25 minutes perfectly, very nice change.

Very good!

Greasy, thick and totally unmuffin like...I would never make these again! I had to make a new set of banana muffins after the peach ones came out.

Great recipe - very yummy! Even my *extremely* picky husband loved these! Modifications: I used 3 c. fresh frozen peaches, 1 c. brown sugar, 3/4 c. white sugar, 1 c. applesauce & 1/4 c. oil. Next time I make these (& there WILL be a next time!), I will sprinkle coarse sugar on top, or maybe a streusel... like a peachy coffe cake!

I adjusted the recipe down to serve 12 and followed it exactly. I thought they were mediocre at best. Lots of peach, which I liked, but they were greasy -- too much oil! Andy they didn't rise much. I will look for a different recipe

These are really tasty! I used a can of peaches and 1 fresh peach. I also cut down the oil to 3/4 cup and added 1/2 cup of apple sauce. They cooked quickly. I probably will use a little less sugar next time though.

Got rave reviews from co-workers with this one. Used frozen peaches. I got 24 muffins out of this recipe.

I just made peach jam with my mom and thought, "There has to be something I can do with these peels instead of throw them away." So I thought I'd run them through my food processor and bake them in something. I searched for peaches recipes found yours for peach muffins. I had exactly 2 cups after I processed the peach peels (from 7 large peaches)! Let me just say that my 3 teenage boys and their friend devoured them! Thank you so much for this recipe! Try it with your peels next time. :)

I would cut down on the sugar in this, but overall I liked the results quite a bit.

Great muffins! Light and moist, with great peach flavor. Like other reviewers I did make some changes - 1 c applesauce for 1 c of oil, 1 c brown sugar for 1 c of the granulated, and added 1 tsp vanilla. The batter was the perfect consistency after adding the peaches. I filled the cups 2/3 full and sprinkled raw sugar on top before baking. My yield was 22 muffins.

Really enjoyed this recipe. I used fresh frozen peaches I had in the freezer, once thawed drained most of liquid and used recipe as written. The only other thing I did differently was to sprinkle the top with a bit of sugar.

These turned out good, but my fiance agrees that they need to be sweeter. Add some brown sugar, maybe?

Just had to try this one after moving to Niagara in peach season. Delicious, moist muffin. I cut back sugar by 1/2 cup and also used 3/4 c. apple sauce in place of 3/4 c. of the vegetable oil (still used 1/2 c. vegetable oil). I'll make this one again next year.

These were really tasty and moist. I only adjusted the recipe by adding about a teaspoon of vanilla and about 1/2 cup more peaches. My girlfriends and family loved them and they were even delicious the next day. FYI- The recipe made 24 muffins and there was only 1 left the next day. :)

I followed this recipe exactly except for adding a teaspoon of vanilla and I was 1/2 a cup of peaches short. I added a tablespoon of sugar to my peaches as well and it made a nice syrup. The batter was EXTREMELY thick, like a cookie dough. I thought I had done something wrong but I persevered. I added the peaches and it loosened up a little, but not that much. I was tired and ready to go to bed so I just spooned them into the muffin pan. They looked wonderful when they came out of the oven and when they had cooled down enough to eat..... WOW! They taste SOOOOOOO good! (Especially after the spiced peach oatmeal muffin fiasco. DON'T waste your fresh peaches on that!) But back to the peach muffins......It doesn't taste like a peach cobbler, to be sure. It tastes more like a cookie! Reminds me of snickerdoodles. Then when you get a bit of peach with it, it's like a party in your mouth! The only change I would make is to add a cup of peaches to the 1/2 cup I was short. My daughter wants me to add that it's so sweet it makes your taste buds go wild. This is a recipe I will definitely make again.

I bought some fresh peaches and needed to use them so tried this recipe and so glad I did. I put them in large muffin cups and it makes 8 large muffins. I put a crumb topping on them before baking of 1/4 c. white sugar, 3 T. flour, 2 T. butter, 1/2 tsp. cinnamon. Baked them at 375 for 30 minutes. Perfect. I took them to a friend that had been sick and could not eat and she wanted to try these. She loved them. Said those are her favorite at a famous restaurant that serves big muffins in their bakery and these stood up to them. Thanks for the recipe. I will be making these again. I froze some also and they reheat great.

I made several changes. Bake at 375F instead of 400F. I changed oil to butter, used only 1 cup. I added 1tsp of vanilla and mixed the sugar with 1 cup white and 1 cup brown sugar. I also added a 1/2 cup of milk. They are little mini personal size cobblers!

Definitely tasty and original! I added a strudel topping to give them a bit more sweetness, and I also added pecans to the recipe. The dough was a bit dry as other reviewers have mentioned. So, I added about one tablespoon of milk.

My neighbor gave me some peaches last week and I had no idea what to do with them, so of course I came to Allrecipes. Found this recipe and it sounded very simple. The only thing I didn't like was how much oil was in it so I substituted the oil with one cup of applesauce and only used a quarter cup of oil. I also added a crumb topping with some flour cinnamon, brown sugar and a dab of butter. They came out awesome! I love this recipe and it will go down as a new favorite.

Excellent and easy!!

I Thought These Muffins were Horrilble They came out so dense and tough. I really would have liked them to be more moist and cake like.

We thoguht these were excellent. I did 3/4 cup oil and one stick butter. Also cut the sugar down to 1 1/2 cup and they were plenty sweet. Added 3 cups peaches and a tsp of vanilla. I got 24 regular size muffins out of this recipe.

Not sure what I did wrong, but these were extremely dry. I even added milk like suggested, but I couldn't even eat one! :( Oh, well, will keep looking.....

Pretty good. Only reason its not five stars is because there isn't a real strong peach flavor. My daughter thought it was a snickerdoodle muffin with fruit. I cut cinnamon in half because it seemed like a lot, glad I did (and I love cinnamon). I topped mine with turbindo sugar which added a nice crunch and shiny look. Will likey make again. (I used canned peaches so I suppose it could have made it less "peachy" flavored).

I used fresh peaches in these muffins and followed the recipe exactly. I've made them three times now and none of the batches worked out. They were crusty on the outside and doughy in the center. The doughy flavor was yummy but certainly not servable. I do realize this could be due to some error on my part so I wouldn't discourage others from trying them. I just know I won't be making them again.

Yummy. I used peaches and nectarines and followed the recipe otherwise.

So easy to make and absolutely delicious! I doubled the batch after reading rave reviews and was not disappointed. Will definitely be in my recipe box!

My family really needed to use up some peaches so I picked this recipe since I figured I could freeze some. I made a healthier version by using whole wheat flour for a half of the total flour, mostly unsweetened applesauce for the oil, and using anout 1-1 1/2 cups of sugar. Still, they were very moist. Next time for a little more flavor, I'll add some ground nutmeg. I wouldn't go out of my way to make these, unless I had some too ripe peaches. Pretty good!

Easy recipe. I used 3 cups peaches as well after they had gotten too ripe. Muffins were very moist and flavorful! Great recipe!!

good. Add more milk than recipe says.

awesome! I used about 1C white sugar and about 3/4 C brown - I ran out of white - and used a little more than 2 C of peaches. really good flavor! made 24 muffins - they didn't rise all that much. added a splash of milk.

I made these changed sugar to 1 1/4 cup white sugar and 1 cup dark brown sugar. Also used canned peaches because I didn't have fresh :-( They were wonderful I'm sure fresh would be to die for! I topped with Demerara sugar and slivered almonds. A real keeper!!!! Thanks so much for the recipe!!!

I made these exactly by the recipe. I think I will add more peaches next time. Th muffins are ery moist and taste better a couple days later.

These are great! However, like someone else's stated review...I just cannot follow a recipe all the way through. I made some modifications because both me and husband are diabetic. I took some suggestions from the other reviews and really tweaked some ingredients to suit us. I used 2 cups white flour and 1 cup whole wheat flour. Used 1 cup sugarless applesauce and 1/4 cup oil. 1 cup Splenda and 1/2 cup Splenda Brown Sugar. Added 1 cup chopped Mutsu apple (because I like the crunch of it), 1/2 cup dried cranberries, 1/2 cup chopped walnuts, 1 teaspoon baking powder and 1/2 cup fat free sour cream. Some of these are suggested by other reviewers and that was very helpful to me. I did coat all the fruit and the walnuts with the combined flours, as someone else suggested. I ended up with 24 cupcake sized muffins and 12 mini muffins. BTW my husband is eating them as I type this - but the real test will be our neighbor down the road. He's the muffin man in these parts! He'll either give me a two thumbs up, or a two thumbs down! I'm pretty sure I'll get them up tho'! :)

This reciepe is wonderful I changed it a tiny, I added 1/2 cup of milk, extra cup of peaches, I let them sit with a few tbs. of sugar which helped the juices draw out of the peaches. I only added 1 cup of canola oil. They are so moist. Terrific.

Very tasty but too sweet. It may be because I used canned peached. Next time, I will add half the sugar.

i tried the version that used 1/4 c oil and 1 c applesauce to lessen the fat. i would make the recipe as is next time as i found it lacked the muffin soft/light consistency. sometimes substitutions just are not worth the quality of your final product!! please note that i didn't let my substitutions affect the rating of this recipe.

Fabulous, light, fluffy muffins. I took the suggestions of some other reviewers and used more peaches (4 whole ones, peeled and pitted, then run through a food processor), 1/2 cup of milk, replaced 1/2 cup of the vegetable oil with applesauce, and then cut the sugar back to adjust for the fact that I'd used cinnamon applesauce. I ended up using 1 cup white sugar and 1/2 cup brown. They were done a couple minutes early too, so keep an eye/nose on them.

Peach cobbler taste in a muffin. I cut the sugar back by 1/2 cup and they were still plenty sweet and flavorful. I was able to make 12 regular sized muffins and one loaf pan for my freezer. A keeper for sure.

These are delicious! I did make a few changes though: - one cup of vegetable oil - only one cup of sugar (they're still plenty sweet; if you have a real sweet tooth, you could go higher) - I used about three cups of canned peaches - I also sprinkled the tops with rolled oats and cinnamon before baking - Bake for 20 minutes! I would definitely recommend these- they're like a fluffy cobbler!

These muffins turned out great, the batter seeemed a little thick, so I added 1/2 cup of sour cream...they are wonderful!

This is a GREAT recipe! I did add about 1/4 cup of milk to the batter and I used canned peaches. I will be using this recipe over and over!

These were delicious, though mine turned out more like a sweet bread (like pumpkin or zucchini bread) than a muffin. A wonderful summertime treat.

Turned out awesome. Tastes like mini cobblers without the mess! I accidentally mixed all the dry ingredients instead of making an oil mixture with the sugar. Still turned out great. Will definitely make these again!

These were great! They rose well and have a lovely deep brown color. I had to add ~1/2 c. milk as others suggested to thin the batter. I substituted splenda for all of the sugar and added 1 extra tsp of baking soda based on the Splenda box recommendation. I made peach & blueberry as well as a peach & strawberry batch and both came out great.

Yummy! These were delicious. I made some substitutions. I used 1 3/4 C lightly packed brown sugar in place of the white. I used 2 tins of peaches in natural fruit juice, drained. I used the drained liquid in the wet ingredients in place of 3/4C of the oil. Finally, I sprinkled some raw sugar on the tops before baking. This recipe made 18 regular muffins and 1 slightly flat (but delicious) cake. My husband loved these and was thrilled they were so light. Definitely a make again recipe.

Pretty good muffin. They were a little dry. I used 1 cup white sugar and 1 cup brown sugar. I purried most of the peaches so there weren't as many chunks (my kids don't like the fruit pieces).

Wow. These are absolutely amazing. I add a hearty sprinkling of ground nutmeg. Mmmm.

I did exactly what the recipe said and it turned out very oily and strange. I had a feeling the muffins weren't going to do well in the oven. They cooked too fast on the outside so I ended up with dark brown on the outside and raw batter on the inside.

Delicious! I used fresh pears and I used homemade cinnamon applesauce in place of 1cup of the oil.

I had lots of delicious peaches so I was looking for a way to use them up. My grandkids love cupcakes so this recipe caught my eye. I made the following adjustments to the recipe: following other readers advise I used half white and half brown sugar, I decrease the oil to 1 cup and I added an additional 1 cup of peaches. Absolutely fabulous. Will definitely make again.

Delicious! Added 1/2 cup of milk per other reviewers and I thought they came out perfect. Perfectly shaped, really yummy - great recipe!

Loved this recipe. Definitely did some doctoring up though.... - I used 2 cups all-purpose flour + 1 cup whole wheat pastry flour - I used 2/3 cup apple butter + 1/3 cup of greek yogurt in place of the oil - Added 2/3 cup of vanilla coconut milk - Cut the sugar to 1 cup - Added 3 cups of peaches It was fantastic! Made more than enough for 12 muffins and then a small loaf of bread. Highly recommend!

I had to use up a few peaches that didn't taste very good when they were fresh. They were the kind of peaches that were gross and mushy, so I didn't think that this recipe could work with them. Anyways, I was totally wrong! These muffins were fantastic! The only minor changes were that I subbed 2 cups of sugar with 1 cup of brown sugar. I also added half a cup of crushed pineapple in the place of 1/2 of oil. Surprisingly good and easy!

great recipe, and so easy! My version: 3 1/2 c. peaches, melted butter instead of oil, only 2 tsp. cinnamon, plus 1/2 tsp. ground cardamom. As my family says: Yummola! I also made these in mini muffin pans. Takes about 15 min. to bake.

This was a GREAT recipe. I did do 1/2 white sugar and 1/2 brown sugar, and I think next time I make it I may try substituting 1/2 the flour for whole wheat flour.

These were good....interesting taste with the cinnamon. Great use of too many peaches.

I made a small batch of 4 giant muffins. I didn't bother to peel the peach because the skin is so thin it's not a bother. I also stirred in small cubes of cream cheese and used half brown, half white sugars. I ended up stirring a little milk in too and sprinkled turbinado sugar on top before baking. Smelled like pancakes in the oven, lol. Had to bake almost 10min longer than specified since I made big muffins. These came out quite yummy! I will make these again!

Tasted just like peach cobbler in a muffin. I doubled the peaches. I used half white sugar and half brown sugar. It made 35 muffins.

AMAZING!!! Made with spelt flour. They were soooo moist and delicious. Also used 1 cup brown sugar and 1 cup white.

Oh, these are good. I didn't have quite enough peaches, so I made a half batch. Out of a desire to make the recipe a little more interesting, I added a splash of vanilla and swapped a little less than half the white sugar with brown, as well as sprinkling the top with a little extra brown sugar for a more interesting texture. My only problem with this recipe is that the muffin itself is a bit bland, when compared to the delectable, soft peach bits within. I'm planning on making these again, but I'll replace a quarter cup of oil with one pureed or crushed peach. This would also help make them moister - they already are, but more couldn't hurt. I would also advise you not to worry if the batter seems very thick before you fold in the peaches - their juice will take care of that.

These are, hands down, the best muffins I've ever had. They were not dry at all, not too sweet, but extremely flavorful. I did not find the need to top it with butter-or anything for that matter! I did make a few changes. I added 1/4 tsp of orange extract, and added a handful of blueberries. I also was a tad bit of afraid of using 1 whole tablespoon of cinnamon, so I used 1 tsp. When I tried the muffin, that seemed enough to me. Also, these were definitely done at 22 minutes (in my oven). Also, I don't know what pans you guys are using, but the batter I had made just one short of two dozen regular sized muffins. I also found that five small peaches equaled to the needed 2 cups of chopped peaches (in case that helps anybody out :) ). This is a fantastic, delicious, healthy, and very fast recipe. Thanks FBGMOMOF4!!!

Has anyone tried this with fresh blackberries?

This was really good. Everyone liked them!

I blended the peaches so they were more of an applesauce consistency. I increased the amount of peaches to 3 cups and then cut the cup of oil (only using 1/4 c.) I love the flavor of cloves with peaches so I added cloves (that's a matter of taste. I used a tablespoon but many may find that overwhelming.) I also doubled the cinnamon.

So good, they could be served as a dessert.

The best muffins I have ever tasted, and so incredibly good it's motivated me to write my first review. Per other suggestions, used 4 peaches, half whole wheat flour, half brown and half white sugar, walnuts, and orange soaked cranberries. Mmmmm. Then tried applesauce instead of oil. Mmmm. Then half ground flaxseed and half applesauce instead of oil with still whole wheat flour---then as my husband said, "Tasted a little more like homework." I have made them 3 times this week w/the variations. When these muffins are at the top of recipes on this site, I can't wait to say I knew them back when they only had 100 reviews.... ;)

Wow, these are truly amazing. I did follow others advice and added 2 tsp of vanilla, added 1 tsp of b. soda and powder, 1/2 cup of brown sugar and 1 1/2 cups of white sugar, 1/4 cup of milk. I also used 2 1/2 cups of peaches. My peaches were off our tree and they were quite juicy, but I still needed 1/4 cup milk. They are truly wonderful muffins. A keeper for sure for us. ***made these for a 2nd week in a row. Again, amazing! I had so much batter I was able to make 12 regular muffins and 6 large muffins.

kind of surprised at all the 5 star reviews this has gotten. it's not a bad recipe but just not worth 5 stars in my opinion. i made up the batter just as it's written, then realized the reviewers are right, it's too thick. added 1/2 C milk and it was still pretty thick. added an extra cup of chopped peaches and gave it a go. first batch overcooked at 20 min. second batch was fine at 15 min. but the muffin was still pretty dry. not bad, but could have been better.

Wonderful recipe. I made a mini version for my daughters pre-school class. I substituted applesauce for part of the oil, added a pinch of nutmeg and baked for 12 minutes in a mini muffin pan. After cooling partway I dipped to tops of the muffins in melted butter and then cinnamon and sugar. They were a big hit with teachers requesting the recipe.

So good. I actually made half the recipe and still got 12 muffins, using two eggs and white whole wheat flour. The batter is stiff until you stir in the peaches.

Pretty good, but the batter is runny.

These were pretty good, but not anything really special--thus the 4 stars. They were just good muffins with peach pieces in them. They might have been a little more interesting with chopped walnuts, but had grandchildren for brunch and was sure they wouldn't like the nuts. Would make them again if served with another kind of muffin also, so that they would be complemented by the second type of muffin. I did also make the pumpkin apple streusel muffins on this site for the brunch and the peach muffins were nice with them.

These muffins were awesome! I used honey instead of sugar and replaced 1/2 cup of the flour with oatmeal. Also just added 3/4 cup water to make the batter a bit thinner, after reading the reviews. Turned out sooo yummy. Thanks for the recipe!

There is nothing wrong with the recipe, but it is hard to get anything to have a really nice, intense peach flavor, outside of eating a peach or making a cobbler.

My whole family loved these muffins! I did as others suggested and added 1/2 cup milk and an extra cup of peaches. They were nice and moist. I used 1 cup whole wheat flour, 2 cups white. I also decreased the baking time to about 20 minutes.

Everyone loved them, and came back for more. Quick and easy and a hit !!

This recipe was great! I made the following "tweaks" - I substituted whole wheat flour for half the white flour and added 1 tbsp gluten to ensure the muffins would be fluffy. I also substituted half the white sugar with brown sugar and 1/2 cup of the oil with OJ. Then I added 1/2 tsp of nutmeg. These were absolutely delicious! My son and I couldn't keep our fingers out of the batter. I ended up making 26 muffins out of this recipe.