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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:25 minsTotal Time:55 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Jump to recipe
We highlight the taste of summer—juicy, perfectly ripe peaches—in theseHigh-Protein Peach Muffins. And while “high-protein” may conjure up images of dense, dry muffins, the yogurt, almond butter and peaches create a moist, tender final product. A touch of sweetness is brought in with the peaches and all-fruit peach spread, while lemon juice and zest add just a touch of citrusy undertone. Using a mixture of all-purpose flour and whole-wheat flour adds fiber and wholesomeness without being too heavy. Keep reading for expert tips, like how to ensure your muffins rise without ending up like hockey pucks.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1 1/4cupswhole-wheat flour1 1/4cupsall-purpose flour1tablespoonbaking powder1teaspoonbaking soda1/4teaspoonsalt1cupwhole-milk plain strained (Greek-style) yogurt1/2cupnaturalalmond butter1/2cuppeach fruit spread(see Tip, above)2largeeggs5tablespoonssugar, divided1/4cupwhole milk1 1/2teaspoonsgratedlemon zest2tablespoonslemon juice1teaspoonvanilla extract2cupschopped freshorfrozen peaches
Cook Mode(Keep screen awake)
Ingredients
1 1/4cupswhole-wheat flour
1 1/4cupsall-purpose flour
1tablespoonbaking powder
1teaspoonbaking soda
1/4teaspoonsalt
1cupwhole-milk plain strained (Greek-style) yogurt
1/2cupnaturalalmond butter
1/2cuppeach fruit spread(see Tip, above)
2largeeggs
5tablespoonssugar, divided
1/4cupwhole milk
1 1/2teaspoonsgratedlemon zest
2tablespoonslemon juice
1teaspoonvanilla extract
2cupschopped freshorfrozen peaches
DirectionsPreheat oven to 375°F. 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 HensarlingWhisk yogurt, almond butter, peach spread, eggs, 4 tablespoons sugar, milk, lemon zest, lemon juice and vanilla in a medium bowl. 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 ½ cup each). Sprinkle the tops evenly with the remaining 1 tablespoon sugar.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingBake until golden and a wooden pick inserted in the center of a muffin comes out clean, about 25 minutes. 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 HensarlingFrequently Asked QuestionsAbsolutely. This recipe would be excellent with blueberries. Try substituting 2 cups of blueberries for the peaches.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.EatingWell.com, July 2024
Directions
Preheat oven to 375°F. 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 HensarlingWhisk yogurt, almond butter, peach spread, eggs, 4 tablespoons sugar, milk, lemon zest, lemon juice and vanilla in a medium bowl. 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 ½ cup each). Sprinkle the tops evenly with the remaining 1 tablespoon sugar.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingBake until golden and a wooden pick inserted in the center of a muffin comes out clean, about 25 minutes. 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 HensarlingFrequently Asked QuestionsAbsolutely. This recipe would be excellent with blueberries. Try substituting 2 cups of blueberries for the peaches.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.
Preheat oven to 375°F. 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.
Whisk yogurt, almond butter, peach spread, eggs, 4 tablespoons sugar, milk, lemon zest, lemon juice and vanilla in a medium bowl. 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 ½ cup each). Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 5 minutes; remove muffins and transfer to a wire rack. Serve warm or at room temperature.
Frequently Asked QuestionsAbsolutely. This recipe would be excellent with blueberries. Try substituting 2 cups of blueberries for the peaches.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.
Frequently Asked Questions
Absolutely. This recipe would be excellent with blueberries. Try substituting 2 cups of blueberries for the peaches.
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.
EatingWell.com, July 2024
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Nutrition Facts(per serving)257Calories8gFat39gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
