High-Protein Peach Muffins
These peach muffins feature one of summer's finest fruits. A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside. Combined with almond butter, the yogurt also adds protein, making these muffins the perfect choice for a satisfying breakfast.
Ingredients
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole-milk plain strained (greek-style) yogurt
- 1/2 cup natural almond butter
- 1/2 cup peach fruit spread (see tip, above)
- 2 large eggs
- 5 tablespoons sugar, divided
- 1/4 cup whole milk
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups chopped fresh or frozen peaches
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.
- 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.
