Okay, I lied. To myself. I intended that the Peach & Strawberry Breakfast Braid would be the last peach-related item I made for this summer, but then I received my Secret Recipe Club assignment and saw that our posting day is Labor Day, which I consider the final good-bye to summer.
What better way to wave good-bye to warm weather, flip flops and suntans than with a peach muffin? I was assigned the Vanderbilt Wife for this SRC. I had heard of her blog before and was pretty excited to see what recipes I could choose from.
I won’t lie, I barely scrolled through her recipe index before I saw the Peach Granola Muffins and decided there was no way around it, I was making them. Peaches were still ripe and plentiful at the grocery store and I took it as sign to revel in summer flavors for as long as possible.
- 2 cups whole wheat flour
- 1 cup milk
- 1 egg
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 large peach, chopped (skin on or off, your preference)
- 1/4 cup granola, store bought or homemade
1. Preheat the oven to 400. Spray a muffin pan liberally with non-stick cooking spray.
2. add the flour, milk, egg, sugar, butter, baking powder and salt together in a large bowl. Stir until combined. Add in the peaches and gently fold until incorporated.
3. Scoop the batter evenly into the muffin cups. Sprinkle with granola. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
4. Let cool on a wire rack.
I usually don’t have muffins rise up this high and create that cute little dome shape. I’m assuming its the amount of baking powder which does it, since all of my other muffin recipes don’t call for that much. These are hearty little muffins, turning out a bit denser than I anticipated but they are still really tasty.
Thanks Jessie for such a tasty peach recipe!