Description

These soft and wholesome peach muffins combine Greek-style yogurt, almond butter, and ripe peaches to create a balanced breakfast or snack. The muffins are lightly sweet with a tender crumb and a subtle citrus note from fresh lemon zest. They bake up tall, golden, and full of juicy fruit in every bite.

Ingredients

Dry Ingredients

1 1/4 cups whole-wheat flour

1 1/4 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/4 tsp salt

Wet Ingredients

1 cup plain Greek yogurt

1/2 cup natural almond butter

1/2 cup peach fruit spread

2 eggs

4 tbsp sugar

1/4 cup milk

1 1/2 tsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

Add-ins

2 cups chopped peaches

Topping

1 tbsp sugar

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Instructions

Preheat oven to 375°F (190°C) and prepare a 12-cup muffin pan.
In a bowl, whisk flours, baking powder, baking soda, and salt.
In another bowl, mix yogurt, almond butter, peach spread, eggs, sugar, milk, lemon zest, lemon juice, and vanilla.
Combine wet and dry ingredients until just mixed.
Fold in chopped peaches.
Divide batter into muffin cups and sprinkle tops with sugar.
Bake about 25 minutes until golden and a toothpick comes out clean.
Cool slightly before serving.

Notes

Fresh or frozen peaches both work well.
Do not overmix the batter to keep muffins soft.
Store in an airtight container for up to 3 days or freeze for 3 months.

Prep Time: 15 min
Cook Time: 25 min