12 Reviews

Unbelievable!! What a terrific way to use up those peaches. I made two batches, gave some away and froze the rest. I got 3 dozen from this recipe and it took about 20 minutes to cook. These taste like little cakes. This will be made every year at "peach" time. Thank you Ocean~Ivy.

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Tebo August 25, 2002

This is okay but I think The Best Peach Nectarine Muffins is better. The ingredients are not in order (e.g. baking powder and baking soda should move up).

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cuppycakes September 22, 2008

I've made these twice. The first time, I substituted applesauce for the 1 c of oil. Let's just say I would not recommend doing this and leave it at that. So I could offer a fair review, I made the muffins a 2nd time as directed. And honestly, I just can't get excited about them. Mine never browned either time. They are the color of the batter! And they're actually more savory than sweet eventhough 2 c sugar should have been more than enough. I don't know - they are very moist, but really lacking in flavor. I won't even send them into work with my husband, which I usually do with my "surplus." Unfortunately, both batches are going in the trash. :-(

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Amy020 August 07, 2008

I made a half batch of these the other day with a few substitutions. I used white flesh peaches and added a chopped apple as my peaches were on the small side. Added a sprinkle of cinnamon and left out the almond extract as I didn't have any. I subbed vanilla yogurt for the sour cream as I had some to use up. Finally, I sprinkled them all with coconut before baking which got toasty and brown in the oven and was a really delicious addition. I will definitely be making these again once ontario peaches are in season!

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Len23 June 21, 2008

These smelled delicious while baking, they were exceptionally moist, but they tasted a little bland. I ate 2 froze the rest and ate those with butter and jam. I can't pinpoint the missing ingredient ... perhaps adding salt to the flour or a bit more sugar? I also used only 1 cup of sour cream.

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sweetchocolate November 14, 2007

Loved the muffins. They were tasty and easy to make. I think the almond extract brings out the peach flavor. I sprinkled a little cinnamon/sugar on top before baking, but next time, I think I will incorporate some cinnamon into the muffin. I halved the recipe and it mad 18 standard-sized muffins.

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Sharlene~W September 01, 2005

I used fresh Missouri Peaches to make these. They have a very nice flavor so I would not cut back on the sugar as others thought they might do. This made 2 and ½ dozen for me. I had a muffin with a cup of hot tea you see in the picture they went very well together. Ocean~Ivy, I wish you’d come back and add more of your recipes. You have so many alluring ones.

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Charlotte J August 08, 2005

very good muffin. I made these today and used frozen peaches I had on hand. I halved the recipe and ended up with 12 large ones.I sub'd the oil for applesauce and I used fatfree sour cream. Did not have any almond extract but they still turned out nummy ! DH loved them

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Shirl (J) 831 April 09, 2005

I made these last week, I used canned peaches cause the season has just ended, they turned out good but I would use more sugar with canned peaches. or maybe some of the juice. They are great warmed up fr breakfast or to put into lunches

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mmlwjr October 07, 2004

I thought these little muffins were very tasty, although just a tad sweet. I'll probably cut down on the sugar just a little bit next time. The almond extract was a nice touch, noticeable, but very subtle. Overall, a good muffin.

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Kay D. July 22, 2004
Peaches & Cream Dream Muffins