These easy vanilla-scented whole wheat peach muffins are superbly light, fluffy, and very delicious.
The beautiful fruity batter of these muffins is delicately laced with lovely sweet and sophisticated vanilla flavor. Plus, these whole wheat peach muffins have the warmth of ginger and cinnamon that goes well and compliments the peaches nicely.
Unique and artistic plating makes your dishes memorable and visually appealing.
This recipe includes no butter and no white flour, and does not contain refined sugar. It is chock-full of juicy peaches. Plus, they only take about 25 minutes to make from scratch.
It is a single bowl whole wheat peach muffin recipe, which is super easy and simple enough to make in the morning for breakfast, or in brunch.
This very straightforward recipe makes large, beautiful domed top high-crowned, tender, and supremely moist muffins. It’s just like what you get from your favorite bakery.
Once you try these easy, healthy, one bowl whole wheat peach muffins, I bet you will never use another muffin recipe.
More interesting muffin recipes:
Quick and Easy Blueberry Muffins
2 Ingredient Chocolate Muffins
Orange Olive Oil Muffins Recipe - Eggless
These Whole Wheat Peach Muffins:
✓ are so light, super moist, and tasty.
✓ are healthy.
✓ just taste like the one you get from a fancy gourmet bakery.
✓ are made in a single bowl.
✓ ideal for breakfast and brunch.
✓ are ready in under 25 minutes.
✓ can be stored for up to 3 months.
✓ are made with whole wheat flour.
✓ are loaded with the warmth and aroma of spices.
How to make Whole Wheat Peach Muffins?
Making these peach muffins is super simple and easy. No fancy equipment needed to bake these. You only need to know how to whisk and mix ingredients. That’s it!
Just some whisking wet ingredients together, then whisking and combining the dry ingredients until just combined.
Let’s now make them in 4 simple steps:
Step 1: Whisk wet ingredients.
Step 2: Whisk in dry ingredients and make a thick batter.
Step 3: Fold in peaches and pour batter into muffin cups.
Step 4: Sprinkle with spiced sugar topping, and bake. Done!
Get the detailed recipe with full instructions in the recipe box on this page.
Related: Chocolate Cream Cheese Cupcakes
What are the ingredients you will need to make whole wheat peach muffins?
This muffin recipe has simple and handy kitchen ingredients. These ingredients are:
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Baking Powder
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Brown Sugar
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Chopped Peaches
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Eggs
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Ground Cinnamon
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Ground Ginger
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Milk
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Salt
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Vanilla Extract
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Vegetable Oil
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Whole Wheat Flour
Can I make these whole wheat peach muffins without eggs?
Yes, you can. To make eggless peach muffins, replace 2 medium-sized eggs with flax seeds gel or flax seeds egg.
To make 2 flax eggs, mix 2 tablespoons of flaxseeds with 6 tablespoons of water. Mix together, and let it sit in your fridge for 15-30 minutes until set up and thicken. Once the water is absorbed and flax seeds gel is formed, you can use it in the recipe.
Related: Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
How to store Whole Wheat Peach Muffins?
To store, place baked and cooled peach muffins in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminum foil.
After wrapping, store them on the counter for 3 days, or in the fridge for up to 5 days. You can have them cold. If you like warm muffins, then just pop them in the microwave for 20 seconds.
These muffins can also be stored in the freezer for up to 3 months.
Awesome tips, tricks, and variations to make your best Whole Wheat Peach Muffins:
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I used donut peaches, but you can use any other peaches of your choice.
-
The skin of donut peaches turns blackish after baking, so if you don’t like blackish skin then feel free to remove the skin before adding to the batter.
-
You can also add allspice or nutmeg to these muffins.
-
Blueberries and peaches make a great combination, so feel free to add blueberries to your muffin batter.
-
Milk can also be replaced with buttermilk.
-
Fresh peaches work best here, but you can also freeze or canned peaches for this peach muffin recipe.
-
I added vanilla extract to these muffins, but you can also add almond extract along with vanilla.
-
These muffins would come out brown in color, because of the whole wheat flour and brown sugar. If you want lighter muffins, then replace whole wheat flour with all-purpose flour and brown sugar with white sugar.
-
The batter should be thick for these muffins, meaning it is thick, yet scoopable. So if your batter is too runny, then add 1 tablespoon flour at a time until you get the correct consistency. And if the batter is too dry or too thick, then add 1 tablespoon milk at a time until you reach the desired consistency.
Let’s now learn how to make the best healthy whole wheat peach muffins from scratch!
Your feedback is so helpful for me and other MGGK readers. So, if you make these Whole Wheat Peach Muffins, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen. I would love to see your photos. :)
More delicious peach recipes to try:
Eggless Peach Chocolate Brownies
No-Bake Peach Gingerbread Cheesecake Parfait
Peach Bruschetta with Whipped Ricotta and Zucchini
No Churn Peach Blueberry Ice Cream
Whole Wheat Peach Muffins (Step-by-step photo instructions)
Prepare Batter //
- Heat oven to 375 degrees F (190°C).
- Line nine standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
- In a large mixing bowl, whisk eggs and oil.
- Then add milk, vanilla extract, and whisk again to combine well.
- In the same bowl, sift together whole wheat flour, salt, ground ginger, ground cinnamon, and baking soda.
- Add 3/4 brown sugar and whisk until well blended.
- The batter should be thick yet scoopable. So you can add some more milk if needed (I added 20ml more milk here).
- Once the batter is ready, add the chopped peaches and fold gently.
- In a small mixing bowl, add ground ginger, ground cinnamon, and brown sugar.
- Mix well until combined. Keep it aside.
Bake Peach Muffins //
- Heap the muffin batter into the prepared muffin cups; the cups should be very full. So fill the cups full with the batter, or until the batter comes to the tops of the paper liners.
- Add 2-3 tablespoons of water to the 3 empty muffin cups. Adding water to empty cups helps the muffins bake evenly.
- Lightly sprinkle sugar toppings on top of each muffin.
- Bake muffins 18 to 20 minutes or until they're golden, risen high. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
- Remove the muffins from the pan, and cool them completely on a wire rack.
- Enjoy them warm or at room temperature.
Storing //
- To store, place them in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminum foil. After wrapping, store them on the counter for 3 days; or in the fridge for up to 5 days. You can have them cold, or if you like warm muffins, then just pop them in the microwave for 20 seconds.
- These muffins can also be stored in the freezer for up to 3 months.
Recipe Card
Whole Wheat Peach Muffins [Recipe]
★★★★★
(Rating: 5 from 10 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 9 large |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 260 calories | 1 serving |
INGREDIENTS
For Peach Muffins //
- 1 1/2 cups (195 grams) whole wheat flour (you can also use all-purpose flour)
- 2 teaspoons baking powder
- 3/4 cup (150 grams) brown sugar (white sugar can also be used)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup (80 ml) vegetable oil
- 2 medium-sized eggs
- 1/3 cup (80ml) milk, plus 20ml more if needed (you can use 1.5% or whole milk)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups peach, pit removed and chopped
For Sugar Topping For Muffin Tops //
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS:
Prepare Batter //
- Heat oven to 375 degrees F (190°C).
- Line nine standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
- In a large mixing bowl, whisk eggs and oil.
- Then add milk, vanilla extract, and whisk again to combine well.
- In the same bowl, sift together whole wheat flour, salt, ground ginger, ground cinnamon, and baking soda.
- Add 3/4 brown sugar and whisk until well blended.
- The batter should be thick yet scoopable. So you can add some more milk if needed (I added 20ml more milk here).
- Once the batter is ready, add the chopped peaches and fold gently.
- In a small mixing bowl, add ground ginger, ground cinnamon, and brown sugar.
- Mix well until combined. Keep it aside.
Bake Peach Muffins //
- Heap the muffin batter into the prepared muffin cups; the cups should be very full. So fill the cups full with the batter, or until the batter comes to the tops of the paper liners.
- Add 2-3 tablespoons of water to the 3 empty muffin cups. Adding water to empty cups helps the muffins bake evenly.
- Lightly sprinkle sugar toppings on top of each muffin.
- Bake muffins 18 to 20 minutes or until they're golden, risen high. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
- Remove the muffins from the pan, and cool them completely on a wire rack.
- Enjoy them warm or at room temperature.
Storing //
- To store, place them in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminum foil. After wrapping, store them on the counter for 3 days; or in the fridge for up to 5 days. You can have them cold, or if you like warm muffins, then just pop them in the microwave for 20 seconds.
- These muffins can also be stored in the freezer for up to 3 months.
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NOTES:
- These muffins would come out brown in color, because of the whole wheat flour and brown sugar. If you want lighter muffins, then replace whole wheat flour with all-purpose flour and brown sugar with white sugar.
- The batter should be thick for these muffins, which means it is thick yet scoopable. So if your batter is too runny, then add 1 tablespoon flour at a time until you get the correct consistency. And if the batter is too dry or too thick, then add 1 tablespoon milk at a time until you reach the desired consistency.
- I used donut peaches, but you can use any other peaches of your choice.
- The skin of donut peaches turns blackish after baking, so if you don't like blackish skin then feel free to remove the skin before adding to the batter.
- You can also add allspice or nutmeg to these muffins.
- Blueberries and peaches make a great combination, so feel free to add blueberries to your muffin batter.
- Milk can also be replaced with buttermilk.
- Fresh peaches work best here, but you can also use frozen or canned peaches for this peach muffin recipe.
- I added vanilla extract to these muffins, but you can also add almond extract along with vanilla.
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Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/whole-wheat-peach-muffins/