Whole Wheat Peach Muffins Recipes

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WHOLE WHEAT PEACH MUFFINS



Whole Wheat Peach Muffins image

It is a single bowl whole wheat peach muffin recipe, which is super easy and simple enough to make in the morning for breakfast, or in brunch.

Provided by Anupama

Categories     Breakfast

Time 25m

Yield 9

Number Of Ingredients 17

For Peach Muffins //
1 1/2 cups (195 grams) whole wheat flour (you can also use all-purpose flour)
2 teaspoons baking powder
3/4 cup (150 grams) brown sugar (white sugar can also be used)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup (80 ml) vegetable oil
2 medium-sized eggs
1/3 cup (80ml) milk, plus 20ml more if needed (you can use 1.5% or whole milk)
1 1/2 teaspoons vanilla extract
1 1/2 cups peach, pit removed and chopped
For Sugar Topping For Muffin Tops //
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
NOTE: Some ingredients can be replaced with their vegan counterparts.

Steps:

  • Heat oven to 375 degrees F (190°C).
  • Line nine standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
  • In a large mixing bowl, whisk eggs and oil.
  • Then add milk, vanilla extract, and whisk again to combine well.
  • In the same bowl, sift together whole wheat flour, salt, ground ginger, ground cinnamon, and baking soda.
  • Add 3/4 brown sugar and whisk until well blended.
  • The batter should be thick yet scoopable. So you can add some more milk if needed (I added 20ml more milk here).
  • Once the batter is ready, add the chopped peaches and fold gently.
  • In a small mixing bowl, add ground ginger, ground cinnamon, and brown sugar.
  • Mix well until combined. Keep it aside.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • Heap the muffin batter into the prepared muffin cups; the cups should be very full. So fill the cups full with the batter, or until the batter comes to the tops of the paper liners.
  • Add 2-3 tablespoons of water to the 3 empty muffin cups. Adding water to empty cups helps the muffins bake evenly.
  • Lightly sprinkle sugar toppings on top of each muffin.
  • Bake muffins 18 to 20 minutes or until they're golden, risen high. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
  • Remove the muffins from the pan, and cool them completely on a wire rack.
  • Enjoy them warm or at room temperature.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • To store, place them in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminum foil. After wrapping, store them on the counter for 3 days; or in the fridge for up to 5 days. You can have them cold, or if you like warm muffins, then just pop them in the microwave for 20 seconds.
  • These muffins can also be stored in the freezer for up to 3 months.
  • NOTE: Watch the recipe video to learn how to perform these cooking steps.
  • ENJOY THIS RECIPE.

Nutrition Facts : Calories 260 calories, ServingSize 1 serving

WHOLE WHEAT PEACH & OAT MUFFINS



Whole Wheat Peach & Oat Muffins image

Number Of Ingredients 13

1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
1/2 cup sugar
1/2 cup brown sugar
4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 cup unsalted butter, melted and cooled
1/4 cup canola oil
2 eggs, lightly beaten
1 cup buttermilk
1 tsp. vanilla extract
2 cups fresh peaches,skin removed and chopped

Steps:

  • Preheat your oven to 350 degrees.
  • Line muffin tins with paper liners and set aside.
  • In a Kitchen Aid mixer, combine the flour, oats, sugars, baking powder, cinnamon and salt.
  • Mix together.
  • Add the butter, oil, eggs, buttermilk and vanilla.
  • Stir together until moistened.
  • Gently fold in the peaches.
  • Fill muffin liners 2/3 full and bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
  • Let cool 10 minutes and remove them from the muffin pan and cool on a rack.
  • Makes about 20 muffins.

WHOLE GRAIN CARROT PEACH MUFFINS



Whole Grain Carrot Peach Muffins image

A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.

Provided by The Sweet and Sour Baker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 17

2 tablespoons butter, slightly softened
¼ cup rolled oats
1 tablespoon dark brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
½ cup all-purpose flour
½ cup white whole-wheat flour
½ cup oat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ cup canola oil
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups diced peaches
1 cup grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  • Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
  • Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
  • Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
  • Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
  • Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g

PEACH MUFFINS



Peach Muffins image

In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.

Provided by FBGMOMOF4

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 16

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
  • In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g

PEACH-FILLED WHEAT MUFFINS



Peach-Filled Wheat Muffins image

Make and share this Peach-Filled Wheat Muffins recipe from Food.com.

Provided by CaliforniaJan

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 (8 ounce) carton sour cream
1/4 cup oil or 1/4 cup applesauce
1/2 cup pecans, chopped
1/4 cup peach preserves

Steps:

  • Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
  • In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
  • In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
  • Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.

Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 3.7, Cholesterol 26.4, Sodium 131.5, Carbohydrate 26.1, Fiber 1.4, Sugar 11.8, Protein 3.4

PEACH OATMEAL MUFFINS



Peach Oatmeal Muffins image

This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.

Provided by momaphet

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 13

1 (16 ounce) can peaches, drain and diced small
2 cups whole wheat pastry flour, see note
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4-1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon ground ginger
1 cup oatmeal, old fashioned or 1 cup quick oats, not instant
2 eggs
1 cup milk
1/4 cup oil

Steps:

  • Preheat oven to 350°F.
  • Mix together dry ingredients, stir in oats and peaches.
  • Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
  • Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
  • Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
  • Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
  • If using blueberries use about 1 1/2 cups.

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