Easy Peach Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1½ cups whole wheat flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
¼ teaspoon ground ginger or cinnamon (if desired)
→ Wet Ingredients
06 -
1 cup plain whole milk yogurt
07 -
¼ cup honey or maple syrup
08 -
¼ cup melted unsalted butter, cooled slightly
09 -
2 large eggs, whisked
10 -
1 teaspoon pure vanilla extract
→ Add-ins
11 -
2 cups fresh peaches, finely chopped
# Instructions:
01 -
Heat your oven to 375°F and generously coat a standard 12-cup muffin tin with cooking spray or butter to prevent sticking.
02 -
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and spice (if using) until well combined.
03 -
In a separate bowl, blend the yogurt, honey, melted butter, beaten eggs, and vanilla extract until the mixture is smooth and uniform.
04 -
Pour the wet ingredient mixture into the bowl with the dry ingredients and fold together with a spatula until just barely combined - don't overmix.
05 -
Gently stir in the diced peaches, being careful not to break up the fruit pieces too much.
06 -
Scoop about ¼ cup of batter into each muffin cup, filling them about ¾ full. Bake for 16-18 minutes until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
07 -
Let muffins rest in the pan for 2-3 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
# Notes:
01 -
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days
02 -
These muffins freeze beautifully for up to 3 months - just thaw at room temperature or microwave briefly
03 -
For all-purpose flour, add an extra 2 minutes to baking time
04 -
Frozen peaches work great too - just snip them into small pieces with kitchen scissors
05 -
Perfect topped with a pat of butter, nut butter, or your favorite jam