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Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. "Breakfast muffins are a must at our house," she relates. "Our two girls love these not-too-sweet treats."
Nutritional Facts 1 serving (1 each) equals 177 calories, 7 g fat (1 g saturated fat), 23 mg cholesterol, 211 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peaches and Cream Muffins in Quick Cooking July/August 1999, p54
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. 10, 2012 by katesgarden
I used Sour cream, and added nutmeg (about a half of a teaspoon) and ground cinnamon I also used probably a cup and a quarter of fresh peaches. It made 12 full muffin cups easily, and I had no problem with them pulling off of the papers.
Reviewed on Dec. 02, 2011 by tamarachronister
P. S. I sprayed the paper cups, and they still stuck to the paper. Next time, I'll just spray and flour the muffin tin. My huband loved them for breakfast!!
When I read the recipe, it sounded like it could use a little spice, so I added a generous teaspoon of cinnamon (in lieu of a topping). Absolutely wonderful - this recipe is a keeper. Note - when I make peach cobbler, the topping is simply sugar and cinnamon - but if you really want to get crazy, sugar, cinnamon, butter, and finely chopped walnuts would make this a crowd pleaser - but also adds extra fat and calories. The fun of trying a new recipe is to see if you like it as is - and if not, tweak it to your taste. That's what makes a great cook!!
Reviewed on Aug. 29, 2011 by billandconnier
I would maybe make again. They are a little bland so we ate them with butter and honey. Love the idea though and can maybe tweak it to my liking!
Reviewed on Sep. 27, 2010 by czechjoan@yahoo.com
They are eazy to make. Came out light and fluffy. Peaches make them delicious.
Reviewed on Sep. 06, 2010 by danielleylee
These muffins turned out so moist! They were delicious! I did cut down on the oil by half and substituted it with natural applesauce.
Reviewed on Jun. 10, 2010 by youngkids7
I made these muffins this morning with the sour cream and they were wonderful! Will definitely make them again! Moist and flavorful!
Reviewed on Oct. 18, 2008 by sauceen
what is the crumb topping????or am i dense?please add it....thanks
Reviewed on Sep. 27, 2008 by keverwann
I just have two comments:1. Might be better with dried peaches.2. Clotted cream would be fabulous on these!
I just have two comments:
1. Might be better with dried peaches.
2. Clotted cream would be fabulous on these!
Reviewed on Sep. 24, 2008 by colllege_kid
Muffins taste great, but stuck to papers badly. Next time will just grease the pans. I used the sour cream which made them very dense, might have added to my problem. Great recipe though.
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