If you’ve followed me for awhile, you know I love a good muffin. Some of my recipes are true muffin recipes and some are more like a cupcake disguised as a muffin (you know what I mean!) Today is my 6th post with my National Dairy Council partnership and I’m thrilled to bring you a muffin recipe using fresh peaches – which are an in season and widely available fruit right now! This recipe allows the peaches to be the star of the recipe and the rest of the muffin to be the base of the flavorful fruit, like a traditional muffin should be (I hesitate to use the word ordinary since they are unique with the combination of cinnamon, yogurt and peaches – but just to remind you what a traditional muffin is like versus a sugary cupcake!
- 1.5 cups regular or gluten-free all-purpose flour (I used Bob’s Red Mill GF all-purpose flour blend)
- 2 teaspoons cinnamon
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 egg
- 1 egg white
- 1 cup plain low-fat or fat-free regular yogurt (not Greek)
- 2 cup chopped peaches (small chops) – follow method described in directions
- Preheat oven to 400 degrees.
- Line muffin tin with muffin liners or grease well. I think I would actually recommend doing the greasing method since these muffins did annoying stick to the liners quite a bit.
- Bring a small-medium pot of water to boil. While waiting, combine all dry ingredients in a medium mixing bowl and set aside.
- Next, it’s time to get your peaches ready! You’re not going to want to just peel and chop the peaches because then you are creating a lot of waste. Instead, dip 2-3 peaches in boiling water for approximately 20 seconds and then submerge into ice cold water quickly. You’ll then find that you literally can just pull the peach skin right off! It’s so cool to see if you’ve never done this before. Then chop your peaches right up until you have two cups. Also save a few pretty slices to place on the top of each muffin to make them pretty!
- Combine peaches, yogurt, egg, egg white, and vanilla with the dry mixture.
- Spoon batter evenly among the 12 muffin holes on the pan. Place a pretty peach slice on the top of each!
- Bake for 20-25 minutes. Let muffins cool in tin for 10 minutes before moving to wire rack.
- Dig in and enjoy!
Ta-da! Okay, so what makes this recipe lactose-intolerant friendly? Each muffin does contain lactose (less than one gram!) but the live and active cultures in the low-fat or fat-free yogurt help the lactose digest. How’s that for awesome? I loved creating this recipe as my third recipe post in my NDC series; I’ve hope you’ve enjoyed both the education posts and recipes posts over the last couple months!
What’s your favorite way to eat peaches!? I bought a huge half bushel of peaches this summer and I’ve created these muffins, two batches of jam, two cobblers, and still had peaches left to eat and give away! Love local in-season produce!
National Dairy Council Resources