These healthy peach muffins start with a whole wheat muffin base flavored with vanilla and almond, then are dotted with sweet, juicy peaches. They are tender, moist and not too sweet.
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If you’re sick of regular ol’ blueberry muffins (although they are delicious 😋) these peach muffins are here to rescue you. They are tender, have great flavor and are filled with fruit.
This recipe is adapted from Sally’s Baking Recipes peach muffins. We made a few tweaks to make them a little healthier, and converted the recipe to fresh whole wheat flour.
If you are new to baking with or eating whole wheat flour and want an easy place to start, muffins are the answer. Whole wheat muffins are easy to make, easy to eat and easy to like 😄. Some we recommend are Chocolate Banana Muffins, Zucchini muffins, Carrot muffins, or Orange cranberry muffins.
What Makes These Muffins Healthy
First of all, what one person thinks is healthy may not be what another person thinks is healthy. So let’s talk Ingredients and our version of “healthy”.
- Whole grain flour: To us, first and foremost is using whole grain flour, preferably fresh milled as it contains the most nutrients. Plus the flavor and texture is way better.
- Less processed sugar: Then we take into consideration the sugar. We like using organic raw cane sugar. It is less processed than regular sugar and we haven’t experienced any negative side effects from using it.
- Moderation: We think one of the healthiest things of all is just moderation. Listening to your body and fueling it the best you can.
What's Cool About This Recipe
- 100% whole grain: These peach muffins are made with 100% whole wheat flour (see ingredients section).
- Easy to make: There’s not much to making these muffins. Just mix the batter, fold in some chopped peaches, and bake.
- Different from most peach muffins: Most peach muffin recipes call for cinnamon, but we gave ours a different twist by skipping the cinnamon and adding almond extract. Some people love it and some don’t, if you’re in the almond extract camp, then you might also like our almond zucchini cake.
- Small batch: This peach muffin recipe makes 6 muffins, you can easily double the recipe if you want 12.
Ingredients and Substitutions
- Flour: whole wheat flour milled from hard white wheat or soft white wheat.
- Baking powder
- Baking soda
- Salted butter: You can use unsalted butter or olive oil, if you use either, add a pinch of salt.
- Organic brown sugar: We tried this recipe with coconut sugar but we didn’t like the flavor very well. It does work though and the muffins were good.
- Organic cane sugar: You can use all organic cane sugar, but we thought the muffins with the added brown sugar were a little better.
- Plain Greek yogurt: Yogurt gives the muffins moisture and makes them super tender. You can substitute sour cream.
- Egg: Eggs make the muffins fluffy and help hold them together.
- Vanilla extract: We use pure vanilla extract, our motto is, if it smells good then it tastes good.
- Almond extract: The almond extract adds a lot of flavor to theses muffins, we don’t recommend skipping it.
- Fresh peaches: You’ll want peaches that are ripe but not too soft. You can leave the peelings on or peel them.
See recipe card for quantities.
Variations
- You could try using nectarines instead of peaches (we haven’t tried this, it’s just a thought).
- Make into mini muffins (like the photos) Bake for 8-10 minutes.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: In a small mixing bowl, stir the flour, baking powder and baking soda together.
Step 2: In a large mixing bowl, whisk the melted butter, brown sugar and cane sugar together until combined.
Step 3: Add the egg and whisk until combined and lightened in color.
Step 4: Add the yogurt, vanilla extract and almond extract, whisk until combined.
Step 5: Add the dry ingredients to the wet ingredients and whisk until combined.
Step 6: Peel the peaches if desired and cut into ⅜ inch pieces. Fold the peaches into the muffin batter.
Step 7: Divide the batter evenly between 6 greased standard size muffin cups or 12-18 mini muffin cups.
Step 8: Bake at 400°F for 15-18 minutes for standard, 8-10 minutes for mini, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins from the pan to a cooling rack.
Tip: To remove stubborn muffins from the cups, let the muffins sit in the cups for 5-10 minutes. Turn the muffin tin on its side with the muffins facing away from you, and gently tap it on the cupboard. Turn it once and tap again, tap all four sides until the muffins release from the tin.
Serving Suggestions
We eat muffins for breakfast, snack, lunch, dessert and everything in between 😁. Some ways we like to eat them are:
- With hot cereal or scrambled eggs for breakfast
- Warm with butter or honey butter
- Frosted with whipped cream or fluffy cream cheese frosting.
- They would be amazing topped with our sour cream glaze
Storage
Store the cooled muffins in an airtight container for 2-3 days.
Tip: Place a paper towel in the container with the muffins to soak up excess moisture and keep the muffins from going sticky.
How to Freeze
Wrap individual muffins (make sure they are cooled completely) in a few layers of plastic wrap and place in a resealable bag or container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Tips From Our Kitchen
Use peaches that are slightly soft to the touch. You want them to be ripe but not mushy.
Double the recipe for 12 muffins.
FAQ
We believe using whole grain flour and less processed sugar makes muffins much healthier than using highly processed white flour and sugar.
Related Recipes
📖 Recipe
Healthy Peach Muffins (whole wheat)
Ingredients
- 1 cup (128 g) hard white wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup (56 g) salted butter, melted
- ¼ cup packed (52 g) brown sugar
- 2 tablespoon (26 g) granulated cane sugar
- 1 large egg
- ¼ cup (60 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup (170 g) diced peeled peaches (about ⅜“ pieces). 1 large or 2 small peaches
Instructions
- Preheat the oven to 400°F with the rack in the center position.
- In a small mixing bowl stir together 1 cup (128 g) hard white wheat flour, ½ teaspoon baking powder, and ½ teaspoon baking soda.1 cup (128 g) hard white wheat flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- To a large mixing bowl add ¼ cup (56 g) salted butter, melted, ¼ cup packed (52 g) brown sugar and 2 tablespoon (26 g) granulated cane sugar whisk until combined.¼ cup (56 g) salted butter, melted, ¼ cup packed (52 g) brown sugar, 2 tablespoon (26 g) granulated cane sugar
- Add 1 large egg and whisk until lightened in color, add ¼ cup (60 g) plain Greek yogurt, 1 teaspoon vanilla extract and 1 teaspoon almond extract. Whisk until well combined.1 large egg, ¼ cup (60 g) plain Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add the dry ingredients to the wet ingredients and whisk until well combined.
- Fold in ½ cup (170 g) diced peeled peaches.½ cup (170 g) diced peeled peaches
- Divide the batter evenly between 6 greased standard size muffin cups (they will be very full) Or 18-24 mini muffin cups.
- Bake for 15-18 minutes for regular size, 8-10 minutes for mini, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for 1-2 minutes before removing from the pan to a wire rack to cool.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!