Happy Monday! I am excited to share another peach recipe with you today. The peach recipes will just keep coming until the end of the month when fresh peaches are sadly not available anymore in my area. I have been wanting to create a peach muffin recipe for a long time now. I was craving something a little heartier and lighter than a traditional sugar filled/cake like muffin so I opted to use half whole wheat flour for this recipe and also used apple sauce in the place of oil to lighten it up and make this more of a breakfast muffin instead of a dessert muffin. The end result turned out perfect. These muffins are hearty but sweet and full of peach flavor.
I used jumbo muffin pans for this recipe rather than a traditional cupcake/muffin pan. If you choose to do this as well, this recipe will make 11 large muffins. Think Costco sized muffins. If you do not have a jumbo muffin pan then this recipe will make about 22-24 small muffins. You will want to adjust the baking time for the muffins according to which pan you use. The recipe below includes the time needed if using a jumbo pan.
Tips & Tricks:
- Make sure your eggs are at room temperature before making these muffins. It will help with the rising process.
- It is important that you use the whole wheat flour in this recipe for best results.
- I have never tried to make this with canned or frozen peaches so I suggest using fresh peaches when available.