Skip to main content

Peach-Pecan Muffins

Baking doesn’t get much easier than homemade muffins.   They’re easy to whip up and fill the house with a great fragrant aroma while they are baking. 

I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine.  The recipe makes a thick batter and the muffins rise well as they bake.   The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet. 

These muffins are perfect with leisurely sips of coffee or tea!  

Peach-Pecan Muffins

Pecan Streusel: 
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon

1½ cups flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced


Prepare streusel:  
Stir together pecans and next 4 ingredients until crumbly.

Prepare muffins: 
Preheat oven to 400 degrees.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Stir together butter, milk and egg; add to dry ingredients, stirring just until moistened.
Gently stir in peaches.
Place paper baking cups in (12-cup) muffin pan.
Spoon batter into cups, filling two-thirds full.
Sprinkle with Pecan Streusel.
Bake at 400 degrees for 20 to 25 minutes; or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes, remove from pan.
Serve warm or at room temperature. 


Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


  1. I love this topping these are perfect for breakfast especially with all the company we have living in Florida thanks so much~

  2. I have to get some peaches, these look great!

  3. These look so good! I love peaches.

  4. These muffins looks really good! Peaches sounds great, though I usually use the canned ones, as fresh peaches are way too expensive over here! Happy Easter, Pam, and Bill too! Have a lovely Easter weekend!

  5. flavourful combination muffins look deliciou

  6. Love anything with a topping like this, delish.

  7. These muffins look scrumptious and I just love the peach-pecan combo. Have a Happy Easter!

  8. How have your own little crumb cake! Yummy! These are a must try.

  9. Loooove muffins-especially ones with streusel topping!!
    Congrats on your 44th wedding anniversary!!!

  10. They sound amazing and love the ones with the topping. Diane

  11. fabulous muffins, i'm looking forward to getting some beautiful peaches!

  12. Que ricos muffins te han quedado, tienen que estar deliciosos.


  13. The muffins are great!

    Happy Easter Pam, and even if late, congrats. on your wedding anniversary!


  14. Happy Easter Day to you & your family, Pam! Soon, you'll have to prepare some easter eggs for your grandson. Enjoy & have lots of fun. Those muffins look marvelous & perfect for this festive season.
    Blessings, Kristy

  15. Hi Pam,
    Quick question (sorry my computer won't let me access your e.mail.) I want to share your lemon cookie recipe and a story of when I made it. Of course, I will link to your blog. Would this be ok with you? Thanks. dvs3girls(at)aol(dot)com.

    Have a wonderful Easter weekend.


  16. What a delicious combination! They sound wonderful.

  17. Wow! This one is a keeper! My son would love these muffins. He loves to have muffins for breakfast. I am going to print the recipe and make them for him the next time he is home.

  18. Homemade muffins are the best! These look so yummy. :)

  19. Pegasuslegend, great! Hope you try them.

    BigAppleNosh, thanks!

    Debbi, they are! Thanks!

    robin, yum! Peaches are the best.

    kitchen flavours, canned would be good also. Have a great Happy Easter!

    Torviewtoronto, thanks and have a good weekend!

    Jennifurla, me too! Have a good evening!

    Sonia, thanks, they are!

    Marguerite, thanks and you have a wonderful Easter!

    Holly, thanks so much with both comments! Have a good weekend!

    Diane, thanks and Happy Easter!

    teresa, yes, I can't wait until the local ones are fresh!

    jose manuel, gracias! Deliciosas!

    Alessandra, thanks so much with both! Have a wonderful Happy Easter!

    Kristy, yes, I am so looking forward to doing Easter eggs for Matthew! Here's wishing you and yours a very Happy Easter. Blessings to all.

    Glenda, that is fine and I hope you really like them! Thanks for remembering them! Happy Easter to you and yours!

    SavoringTime in the Kitchen, thanks! They're great for breakfast!

    Linda, good! I agree with your son, a perfect breakfast!

    Judy, you are so right! Have a great weekend!

  20. peaches?? YUM!!! Great recipe!

  21. We saw some baby peach trees at the farmer's market today. These would be so good! Thank you for sharing. I hope you have a blessed day tomorrow. I'm here with my love and my family, and I'm so thankful for the hope that comes on Easter morning. Take care!

  22. This is probably the most delicious-looking recipe I've seen all day!

  23. Pam, this sounds delicious. Loving muffins as I do, the combination of peaches and pecans would be a favorite.

    You might want to link this to Let's Do Brunch.


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews