Whole Wheat Honey Peach Muffins

Name: Whole Wheat Honey Peach Muffins
Prep time: 15 min
Cook time: 31 min
Total time: 45 min
Yield: 12
Ingredients: 2 cups whole wheat flour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon coconut oil or unsalted butter, melted and cooled slightly; 1 large egg, room temperature; 1 tablespoon vanilla extract; ½ cup honey; ½ cup plain nonfat Greek yogurt; ½ cup nonfat milk; 1 cup canned peaches in juice, drained and diced (about 3 cups canned)

Recipe GLPR2879b2c3c0c652

Breakfast

45 min

162 cal

Servings: 12

Oven

SNAP eligible

Tender whole wheat muffins sweetened with honey and studded with soft, naturally sweetened peaches. Made with Greek yogurt and just a touch of coconut oil, these muffins are moist and wholesome—perfect for breakfast or a light brunch treat.

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Ingredients

2 cups whole wheat flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 tablespoon coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 tablespoon vanilla extract

½ cup honey

½ cup plain nonfat Greek yogurt

½ cup nonfat milk

1 cup canned peaches in juice, drained and diced (about 3 cups canned)

Directions

Preheat your oven to 350°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray and set aside.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until evenly combined. Set aside.
In a large bowl, whisk together the melted coconut oil and the egg until well blended. Add the vanilla extract and mix to combine.
Stir the honey into the egg mixture, then gently fold in the Greek yogurt until the batter is mostly smooth with no large lumps of yogurt visible.
Add the flour mixture and milk alternately to the wet ingredients in the large bowl, beginning and ending with the flour. Divide the flour into 3 equal portions and the milk into 2 equal portions, stirring gently after each addition just until the dry ingredients are moistened. Do not overmix.
Gently fold the drained diced peaches into the batter with a few careful strokes of your spatula.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake at 350°F for 29 to 33 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool completely. Be careful, as the peaches will retain heat for several minutes.

Comments

Grocery List Plus Editorial Staff4

Whole wheat flour, baking powder, baking soda, salt, coconut oil, eggs, vanilla, honey, Greek yogurt, and milk are all standard items at Harris Teeter, Food Lion, Kroger, and Walmart—no special trips needed. Fresh peaches run $1.50–$2.50 per pound at Charlotte grocers in season (June through August), so figure roughly $1–$1.50 per muffin including all other ingredients, making this a fair value for a homemade breakfast item. The stated 45 minutes is honest if you're a practiced baker, but a first-time baker should add ten minutes for measuring, mixing, and oven preheating. These muffins are dry-storage friendly and reheat well in a low oven or microwave, making them a genuine weeknight win for meal prep, though they are not as forgiving as all-purpose flour versions and demand attention to not overbake.