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"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."
Nutritional Facts 1 serving (1 each) equals 274 calories, 17 g fat (7 g saturated fat), 45 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Peach Muffins in Quick Cooking July/August 1998, p49
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 26, 2011 by swagner
We loved these muffins! I omitted the pecans, and I think I will add cinnamon sugar on tops the next time I make them. My husband couldn't get enough of them, and he is not a big fan of muffins!
Reviewed on Aug. 18, 2011 by Joyful Cooking
I cooked a lot of breakfasts at a small college and these peach muffins became a favorite. They were a nice change from eggs, waffles and pancakes! Since the nuts are expensive I left them out and used canned peaches. The sour cream really makes a nice texture and flavor, and they're great hot or cold so you can't make too many! These are especially great for those guys who are picky eaters....
Reviewed on Aug. 15, 2011 by ckelley116
These are so delicious! My mother-in-law gave us way too many Jersey peaches to eat before they went bad, so I found this muffin recipe and decided to try them. I was unexpectedly out of pecans, so I had to leave them out, and at the last minute sprinkled some cinnamon sugar on top. Amazing! I'm not even really a fan of peaches and I couldn't get enough. I brought a second batch to a book club meeting and they disappeared! Thanks for sharing :)
Reviewed on May. 25, 2011 by crossties1
I try to make a first batch of anything just like a recipe, and tweak from there, but had to use fresh nectarines. Otherwise, we nearly stuck to the recipe, and it turned out superb. Mental note- these are not light and fluffy cake kind of muffins, but dense bread like, and are super good. We did toast the pecans a bit, though, and I coated the fresh nectarines in a cinnamon sugar and flour mixture so they wouldn't stick together in the batter. We will be making lots of these to freeze for the summer.
Reviewed on Aug. 18, 2010 by HeatherHH
These muffins have a wonderful texture. I also greatly enjoyed the flavor, though I tasted the pecan much more than the peach. I think next time I'll try increasing the peaches by 50%. But, still this recipe is well worth making as is.
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