These peach muffins feature one of summer’s finest fruits.
A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside.
Using a mixture of all-purpose flour and whole-wheat flour adds fiber and wholesomeness without being too heavy.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Keep reading for expert tips, like how to ensure your muffins rise without ending up like hockey pucks.
Line a 12-cup muffin tin with paper liners or coat with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt together in a medium bowl.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Add the flour mixture; whisk until just combined.
Using a rubber spatula, gently fold in peaches until evenly distributed (the batter will be thick).
Spoon the batter into the prepared muffin cups (about 12 cup each).
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
Let cool in the pan for 5 minutes; remove muffins and transfer to a wire rack.
Serve warm or at room temperature.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Frequently Asked Questions
Absolutely.
This recipe would be excellent with blueberries.
Try substituting 2 cups of blueberries for the peaches.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Choose a muffin in the middle of the muffin tin to test.
Then, take a wooden toothpick and slide it into the center.
The muffins are done if it comes out virtually clean with only a few crumbs clinging to the wood.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
