Peach Filled Wheat Muffins
Indulge in the wholesome sweetness of Peach Filled Wheat Muffins, a delightful fusion of hearty whole wheat and a luscious peach filling. These muffins feature a nutritious blend of whole wheat and all-purpose flour, naturally sweetened with honey, and spiced with a hint of cinnamon for a cozy flavor boost. A surprise pocket of fresh peach compote, made with ripe peaches thickened to perfection, brings a burst of fruity freshness to every bite. Easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes, making them the ideal breakfast treat, snack, or dessert. Serve them warm for a comforting, bakery-style experience or enjoy them at room temperature on the go. With their tender crumb, natural ingredients, and irresistible peachy center, these muffins are a healthy yet indulgent way to satisfy your sweet tooth. Perfect for meal prep, they store well for days—if they last that long!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.5 cups honey
- 0.75 cups plain Greek yogurt
- 0.25 cups milk
- 1 teaspoon vanilla extract
- 2 items large eggs
- 1 cup ripe peaches, finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In another bowl, whisk together the melted butter, honey, Greek yogurt, milk, vanilla extract, and eggs until smooth and well combined.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
In a small saucepan over medium heat, combine the chopped peaches, granulated sugar, and cornstarch. Cook, stirring constantly, until the peaches soften and the mixture thickens, about 5 minutes. Remove from heat and let cool slightly.
Fill each muffin cup halfway with the batter. Add a spoonful of the peach filling (about 1 teaspoon) to the center of each cup. Top with the remaining batter, filling each cup nearly to the top.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (not the peach center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 344.8 g | 125% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 154.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 485 mg | 37% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
