Recipe By Karis
Rating
Published Jun 19th
Prep 15m Cook 20m Additional 10m Ready In 45m
Servings 16 muffins Calories 418.1

Made with fresh peaches, these are the best!

Recipe Ingredients

  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 3 eggs, lightly beaten
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups peeled, pitted, and chopped peaches
  • ⅓ cup brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, softened
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
  2. 2 Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
  3. 3 Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

  • Calories 418.1
  • Carbohydrate 54.1 g
  • Cholesterol 42.5 mg
  • Fat 21.1 g
  • Fiber 0.9 g
  • Protein 4.2 g
  • Saturated Fat 4.8 g
  • Sodium 260.5 mg
  • Sugar 32 g

Chef's Notes

This can also be made as a bread, but will have to bake for 50 to 60 minutes in a 9x5-inch loaf pan.

Reviews

  1. OMG! sooooo good - making another batch this weekend at my husbands request - absolutely delicious
  2. I made this twice - once with fresh and once with canned peaches. The muffins are delicious either way. The recipe makes far more muffins than stated. It makes an even 24. Before I added the peaches, the batter seemed far too thick - so much so, that I thought I had made a mistake - Read more ...
  3. Delicious muffins. I would consider it more of a cake than a muffin though. I cut the sugar down to 1.5 cups and it is still sweet. I made 18 muffins using regular muffin tins. Also I added some quick oats to the topping. It is a great base muffin recipe that you can substitute - Read more ...
  4. No changes made. I used fresh peaches from our tree and with the streusel topping they were fabulous! I made 24 -26 muffins with this recipe. I'll definitely make this again.
  5. I made these with my 7 year-old nephew. It was easy and fun to make and everyone loved them.
  6. These are very good. I used a pan that makes large muffins and they were a little dry. I used a pan for regular sized muffins the next time and they were perfect. Either I cooked the first batch a little too long or the recipe isn't suitable for large muffins. I'll definitely make these - Read more ...
  7. These were fabulous! Very moist and easy to make. Thinking I might try substituting apples for the peaches next time. Great base muffin mix!!
  8. If I could give these 6 stars I would! They're moist and yummy-I think a perfect breakfast muffin or dessert. I'm also thinking they would be great with a scoop of vanilla ice cream for dessert. I changed the servings to 6 and used those measurements to make 6 large muffins. I made them in - Read more ...
  9. Even my fussy family members that swore they didn't like peaches enjoyed these. The servings are for 16 muffins which is too much for a standard 12 muffin tin. We made 6 jumbo muffins and 12 minis and it was perfect. Nice flavor and moist texture. The seasonings didn't overpower the yummy peaches.
  10. took much much longer to cook; overflowed in the muffin cups; not that tasty either
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