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Low Fat Summer Peach Muffins

Low Fat Summer Peach Muffins

There's something magical about the flavors of summer, especially when they're captured in a delightful baked treat. Today, I invite you to join me in the kitchen as we create a recipe that celebrates the essence of the season: Low Fat Summer Peach Muffins. These muffins are a testament to the fact that healthier baking can be just as indulgent and satisfying. Packed with the natural sweetness of ripe peaches and featuring a moist and tender crumb, these muffins are the perfect companion for lazy mornings, afternoon tea, or any time you crave a taste of summer's bounty.
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Prep Time 8 minutes
Cook Time 30 minutes
Cooling time 5 minutes
Servings: 6 jumbo muffins
Course: Breakfast
Cuisine: English
Calories: 234
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup whole wheat pastry flour
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fat free sour cream (or substitute fat free vanilla or peach yogurt)
  • ½ teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1½ cups fresh peaches, roughly chopped
  • 1 large egg

Equipment

  • oven
  • 6 cup jumbo muffin tin (or 12 cup standard)
  • 1 large bowl
  • 1 separate bowl
  • 1 toothpick

Method
 

  1. Preheat the oven to 400 degrees and lightly grease a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick cooking spray; set aside.
  2. Combine the flours, sugar, baking powder, baking soda, and salt into a large bowl.
  3. In a separate bowl, whisk together the sour cream (or yogurt), applesauce, egg, and extracts. Add the wet ingredients to the dry ingredients, stirring until just combined, (be careful not to overmix).
  4. Fold in the peaches and divide the batter evenly among the muffin cups. (The dough will look somewhat cakey.) Sprinkle the tops lightly with the cinnamon-sugar (if using).
  5. Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20-25 minutes.
  6. Remove the muffins from the oven, let cool in the tin for five minutes, and transfer to a wire rack to cool completely. Sprinkle with powdered sugar (if using).

Video

Notes

Peaches: Use ripe and juicy peaches for the best flavor and texture in your muffins. If fresh peaches are not available, you can use canned peaches (in their own juice) that have been drained well. Ensure to pat them dry with a paper towel before chopping and adding to the batter.