Peaches and Cream Muffins
Recipe GLPR63ddabe389bcb6
Light and fluffy muffins bursting with fresh peach flavor, made with whole wheat flour and a touch of applesauce for natural sweetness. These tender muffins are perfect for breakfast or brunch, with a moist crumb and subtle vanilla notes that pair beautifully with the fresh fruit throughout.
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Ingredients
½ teaspoon baking powder
1/8 teaspoon baking soda
1 large egg
1 large egg white
1 ½ tablespoons light butter, softened
¼ cup low-fat buttermilk
1 cup chopped fresh peaches
¼ teaspoon salt
⅔ cup granulated sugar
5 teaspoons unsweetened applesauce
¾ teaspoon vanilla extract
1 cup white whole wheat flour
Directions
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper or silicone muffin liners.
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter and applesauce. Beat together on medium speed until well blended and smooth.
Add the granulated sugar to the butter and applesauce mixture and beat on medium speed until combined.
Add the vanilla extract, whole egg, and egg white to the mixture. Beat on medium speed until thoroughly blended and the mixture is well combined.
In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and salt. Stir gently with a whisk or fork to combine.
With the mixer on low speed, slowly pour the dry flour mixture into the wet ingredients while simultaneously adding the buttermilk. Mix on low speed just until all ingredients are blended together; do not overmix.
Gently fold in the chopped fresh peaches until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin liners, filling each cup about two-thirds full.
Place the muffin tin in the preheated 350°F oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove from the oven and allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
