Healthy Recipes Bread Quick Bread Muffin High-Protein Peach Muffins 4.4 (7) 5 Reviews 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. By Melissa Gray-Streett Melissa Gray-Streett A graduate of the Culinary Institute of America, Melissa Gray-Streett trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled over 300 photo shoots. EatingWell's Editorial Guidelines Published on July 15, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Active Time: 25 mins Total Time: 55 mins Servings: 12 Nutrition Profile: Sesame-Free Soy-Free High-Fiber Vegetarian High-Protein Jump to Nutrition Facts Jump to recipe We highlight the taste of summer—juicy, perfectly ripe peaches—in these High-Protein Peach Muffins. And while “high-protein” may conjure up images of dense, dry muffins, the yogurt, almond butter and peaches create a moist, tender final product. A touch of sweetness is brought in with the peaches and all-fruit peach spread, while lemon juice and zest add just a touch of citrusy undertone. Using a mixture of all-purpose flour and whole-wheat flour adds fiber and wholesomeness without being too heavy. Keep reading for expert tips, like how to ensure your muffins rise without ending up like hockey pucks. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Use a pastry brush to brush off any excess sugar from the top of the muffin tin to avoid burnt sugar, which can be difficult to clean up.We use peach spread in these muffins because it has less added sugar than peach jam. Look for it in the grocery store by the jams and jellies.Baking the muffins at a higher temperature helps to create height.Store the muffins in an airtight container at room temperature for up to 1 week. Nutrition Notes Besides adding a feeling of wholesomeness to these muffins, the whole-wheat flour also adds fiber. Fiber helps make these muffins more filling and can help prevent constipation and heart disease. Peaches contribute fiber to these muffins, as well as important nutrients, like vitamins A and C for healthy eyes and a strong immune system. They also bring antioxidants, which can help reduce inflammation and chronic disease. One of the standout things about almond butter is that it’s an excellent source of vitamin E, a vitamin that many people fall short on but that is necessary to protect our cells. Almond butter also provides heart-healthy fats, protein and fiber. As long as you’re not allergic to almonds, almond butter is definitely a pantry must-have. Greek yogurt is another ingredient that adds protein to these muffins. It also brings calcium and probiotics for strong bones and a healthy gut. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Cook Mode (Keep screen awake) 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. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling 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. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling 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. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Frequently Asked Questions Can I substitute the peaches with another fruit? Absolutely. This recipe would be excellent with blueberries. Try substituting 2 cups of blueberries for the peaches. How do I know if the muffins are cooked? Choose a muffin in the middle of the muffin tin to test. Then, take a wooden toothpick and slide it into the center. The muffins are done if it comes out virtually clean with only a few crumbs clinging to the wood. EatingWell.com, July 2024 Save Rate Print Nutrition Facts (per serving) 257 Calories 8g Fat 39g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 257 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 3g 12% Total Sugars 16g Added Sugars 10g 20% Protein 8g 17% Total Fat 8g 11% Saturated Fat 1g 7% Cholesterol 34mg 11% Vitamin A 20µg Vitamin C 4mg 4% Vitamin D 0µg Vitamin E 3mg 19% Folate 43µg Vitamin K 1µg Sodium 298mg 13% Calcium 144mg 11% Iron 2mg 10% Magnesium 56mg 13% Potassium 245mg 5% Zinc 1mg 9% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines