Sunshine Peach Muffins

  • Yield 12 servings

A blast of peach in every bite of these tasty breakfast muffins.

Jessica Merchant


1 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 fresh, very ripe peaches, pit removed, skin left on
2 teaspoons honey
1 egg, beaten
1/2 cup 1-percent milk
1/4 cup vegetable oil


  1. Preheat oven to 400F.
  2. Lightly grease 12 (2½-inch) muffin cups or line with paper bake cups; set aside.
  3. In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
  4. In another bowl mash peaches well with honey, then stir in egg, milk, and oil. Add wet mixture all at once to flour mixture. Stir until moistened (batter should be lumpy).
  5. Spoon batter into prepared muffin cups, filling each about three-fourths full.
  6. Bake 18 to 20 minutes or until golden.
  7. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly.



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