Bursting with fresh fruit, these muffins are a delicious breakfast or snack option to share with the kids.
– Whole wheat flour – Baking powder, baking soda, salt – Whole milk plain yogurt – Honey – Unsalted butter – Eggs – Vanilla extract – Peaches – Ground dried ginger or cinnamon
In a medium bowl, stir together the flours, baking powder, baking soda, and salt. In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
Gently stir the yogurt mixture into the flour mixture. Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
Add the peaches, stirring gently to combine. To make with frozen peaches, dice up with kitchen scissors and add to the batter.
Divide the batter among the prepared muffin tin, using about ¼ cup batter in each cup. TIP: Even if using a nonstick muffin pan, you’ll want to coat with nonstick spray or butter.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Remove from oven, then transfer muffins to a wire rack to cool fully. Top with butter, nut butter, or jam as desired.
Dice up as needed for younger eaters. To make with all purpose flour, bake as directed but lengthen the baking time by about 2 minutes.
Once cooled, store in an airtight container for up to 3 days at room temp. Store in the fridge in an airtight container for up to 5 days. You can also freeze the muffins for up to 3 months.
Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).