High-Protein Peach Muffins

Active Time:

25 mins

Total Time:

55 mins

Servings:

12

Nutrition Profile:

Sesame-Free Soy-Free High-Fiber Vegetarian High-Protein

Jump to Nutrition Facts

We highlight the taste of summer—juicy, perfectly ripe peaches—in these High-Protein Peach Muffins. And while “high-protein” may conjure up images of dense, dry muffins, the yogurt, almond butter and peaches create a moist, tender final product. A touch of sweetness is brought in with the peaches and all-fruit peach spread, while lemon juice and zest add just a touch of citrusy undertone. Using a mixture of all-purpose flour and whole-wheat flour adds fiber and wholesomeness without being too heavy. Keep reading for expert tips, like how to ensure your muffins rise without ending up like hockey pucks.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Use a pastry brush to brush off any excess sugar from the top of the muffin tin to avoid burnt sugar, which can be difficult to clean up.
We use peach spread in these muffins because it has less added sugar than peach jam. Look for it in the grocery store by the jams and jellies.
Baking the muffins at a higher temperature helps to create height.
Store the muffins in an airtight container at room temperature for up to 1 week.

Nutrition Notes

Besides adding a feeling of wholesomeness to these muffins, the whole-wheat flour also adds fiber. Fiber helps make these muffins more filling and can help prevent constipation and heart disease.
Peaches contribute fiber to these muffins, as well as important nutrients, like vitamins A and C for healthy eyes and a strong immune system. They also bring antioxidants, which can help reduce inflammation and chronic disease.
One of the standout things about almond butter is that it’s an excellent source of vitamin E, a vitamin that many people fall short on but that is necessary to protect our cells. Almond butter also provides heart-healthy fats, protein and fiber. As long as you’re not allergic to almonds, almond butter is definitely a pantry must-have.
Greek yogurt is another ingredient that adds protein to these muffins. It also brings calcium and probiotics for strong bones and a healthy gut.

Cook Mode (Keep screen awake)

Ingredients

1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup whole-milk plain strained (Greek-style) yogurt
1/2 cup natural almond butter
1/2 cup peach fruit spread (see Tip, above)
2 large eggs
5 tablespoons sugar, divided
1/4 cup whole milk
1 1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups chopped fresh or frozen peaches

Directions

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt together in a medium bowl.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Whisk yogurt, almond butter, peach spread, eggs, 4 tablespoons sugar, milk, lemon zest, lemon juice and vanilla in a medium bowl. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in peaches until evenly distributed (the batter will be thick). Spoon the batter into the prepared muffin cups (about ½ cup each). Sprinkle the tops evenly with the remaining 1 tablespoon sugar.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 5 minutes; remove muffins and transfer to a wire rack. Serve warm or at room temperature.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling

Frequently Asked Questions

Can I substitute the peaches with another fruit?

Absolutely. This recipe would be excellent with blueberries. Try substituting 2 cups of blueberries for the peaches.
How do I know if the muffins are cooked?

Choose a muffin in the middle of the muffin tin to test. Then, take a wooden toothpick and slide it into the center. The muffins are done if it comes out virtually clean with only a few crumbs clinging to the wood.

EatingWell.com, July 2024

Nutrition Facts (per serving)

257	Calories
8g	Fat
39g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 muffin
Calories 257
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 3g	12%
Total Sugars 16g
Protein 8g	17%
Total Fat 8g	11%
Saturated Fat 1g	7%
Cholesterol 34mg	11%
Vitamin A 20Âµg
Vitamin C 4mg	4%
Vitamin D 0Âµg
Vitamin E 3mg	19%
Folate 43Âµg
Vitamin K 1Âµg
Sodium 298mg	13%
Calcium 144mg	11%
Iron 2mg	10%
Magnesium 56mg	13%
Potassium 245mg	5%
Zinc 1mg	9%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.