Recipe: Fresh Peach Muffins
Yesterday our Facebook fans were asked to vote for the recipe they’d prefer out of three options. With some delicious fruit currently in season, the theme for this month’s recipe choices was fruit-filled sweets:
- Fresh Peach Muffins
- Jam-filled Butter Cookies
- Plum Crisp
And the winner (by a landslide) is…Fresh Peach Muffins!
Here is the recipe, taken from The Amish Baking Cookbook by Georgia Varozza and Kathleen Kerr:
Will Fresh Peach Muffins end up on your table this week? What other peach-filled treats do you enjoy?
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Sounds very yummy. I really love peaches. Is this an Amish recipe ?
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Amber Stokes Reply:
August 28th, 2014 at 10:57 am
I agree! I confess I haven’t really had much experience with peaches before…but I like the flavor, so these do sound like they would be quite good.
As for your question, I suppose that depends on your exact definition of what constitutes an “Amish recipe”… It is from The Amish Baking Cookbook, and the author has personal experience with the Amish culture. However, peach muffins aren’t exclusive to the Amish, so this sort of recipe is not something that you’d find only in an Amish community. I hope that answers your question!
You can check out the author’s blog at http://www.GeorgiaPlainAndSimple.blogspot.com.
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Tried this recipe . Don’t cook them for 20min if you have the no stick muffin tins. Don’t even put on grease in the muffin tins because this makes the muffins hard when you use the no stick tins. I set the timer for 20 like the recipe said and before that time was up I could smell them burning so took them out and sure enough they were all scorched. Never got to taste them even. Was disappointed. Try cooking them for 14 minutes and see what they’re like then.
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Amber Stokes Reply:
September 3rd, 2014 at 9:19 am
I’m sorry to hear that you ran into some problems with that first batch. There are definitely a lot of different factors to take into account when baking. Thank you for sharing your suggestions with our readers. Here’s to a better (non-burnt) batch next time around!
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Shirley Chapel Reply:
September 3rd, 2014 at 6:09 pm
I got to try some that weren’t too scorched and they were delicious. Maybe next year I could try baking them at 425 instead of 450. It’s been a long time since I made muffins. I could definitely taste the peach. They were easy to make with ingredients I had on hand.
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Amber Stokes Reply:
September 4th, 2014 at 11:02 am
Oh, wonderful! I’m glad to hear it. Thank you again for your suggestions and feedback!
When using non stick dark pans I see in most recipe’s that you lower the temp. in the oven , so perhaps Shirley Chapel is correct in assuming that 425 deg. is the better way to go ? I plan to make this recipe myself !
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Amber Stokes Reply:
September 10th, 2014 at 8:16 am
That could very well be the case, Audrey. I think the type of pan does make a difference in which temperature you should use… I confess I still have a lot to learn about baking, but that makes sense!
Hope the muffins turn out great for you! Enjoy!
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this sounds great love fresh peaches any way love
to cook the old fashion way just like grand mother
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Amber Stokes Reply:
September 10th, 2014 at 8:19 am
That’s wonderful, Teresa! There’s nothing like a grandma’s cooking, is there? It’s great you want to emulate that. Happy baking!
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Thank you for the recipe. Sounds delicious and peaches are everywhere in our area for sale. Hope to get some ripe ones this week at the Farmers Market. I usually cook in non-stick.
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Amber Stokes Reply:
September 16th, 2014 at 8:43 am
You’re welcome, Pat! That’s great that you’ve got plenty of peaches in your area. Purchasing some fresh ones from a farmer’s market sounds like a wonderful plan.
Happy baking!
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