Fresh peach muffins

Fresh peach muffins

Total Time
35 min
15 min
20 min
These whole-grain muffins are absolutely bursting with chunks of fresh summer peaches, plus a pretty peach wedge crowning each one. Two types of extract lend lots of goodness: vanilla helps to create a peaches-and-cream flavor effect, and almond extract enhances the perception of sweetness though the amount of added sugar is pretty low. Store the muffins in the refrigerator for up to one week, or freeze for two to three months. Either way, warm in the microwave before serving for the best flavor—10 to 15 seconds if refrigerated or 30 to 45 seconds if frozen.


Whole wheat pastry flour

1¾ cup(s)


5 Tbsp

Baking powder

2 tsp

Table salt

½ tsp

1% low fat milk


Canola oil

2 Tbsp

Vanilla extract

2 tsp

Almond extract

½ tsp


1 large egg(s)


2 large, halved and pitted

Turbinado sugar

1½ Tbsp


  1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a medium bowl, whisk together milk, oil, extracts, and egg. Add milk mixture to flour mixture and stir just until combined.
  3. Cut 12 thin wedges from 1 peach half. Chop remaining peach halves and stir into batter, taking care to not over-stir. Divide batter evenly among muffin cups and sprinkle evenly with turbinado sugar. Top each with 1 peach wedge (trim to fit, if necessary). Bake at 375°F until a wooden pick inserted in center comes out clean, about 20 minutes. Serve warm.
  4. Serving size: 1 muffin