Peach Maple Cinnamon Muffins

I had two *very* ripe peaches in my cupboard last night and a little spare time, so I decided to make these peach maple cinnamon muffins.

These muffins are pretty healthy. You might not be into them if you’re into muffins with lots of sugar, butter, and eggs, but I’d urge you to give them a chance anyway. Even though they’re not heavy on sugar and butter, they still have a lot of flavor and texture.

The secret ingredient in these muffins is Greek yogurt. For lack of a better description, it’s the glue that holds the muffins together, since you’re not using egg yolks in the recipe. It also makes the muffins very moist and tender once you cut into them.

Feel free to get creative on spices. I added cinnamon but you could also add a pinch of nutmeg and cardamom. I’m sure both those flavors would pair well with the peaches.

Another word to the wise: Make sure you cut your peaches into the smallest dice possible. There’s nothing wrong with big chunks of peaches in a muffin, but smaller pieces will ensure better baking.

I cut into one of these bad boys this morning for breakfast. I warmed it up a little in the toaster oven and then slathered Irish butter on top. I also spooned on the last of the peach blueberry jam my friend Anna gave me a month or two ago. It felt like I was toasting the end of summer, which, in a way, I probably was.

Here’s a song to get you started on your peach maple cinnamon muffin journey. I heard it yesterday when I was watching an episode of “The West Wing.” It also kind of reminds me of fall.

Peach Maple Cinnamon Muffins


2 cups whole wheat flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
1/2 cup plain nonfat Greek yogurt
1/2 cup pure maple syrup
4 Tbsp almond milk
2 cups diced peaches


Preheat the oven to 350 degrees F. Line a muffin tin with 12 muffin cups and set aside.

Mix the flour, ground cinnamon, baking powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer, mix together the butter, egg whites, and vanilla until combined. Add the Greek yogurt and mix until there are no lumps. Add the maple syrup and mix until combined.

Add the dry mixture to the wet mixture, alternating with the almond milk, starting and ending with the flour mixture. Mix until just combined. Fold in the diced peaches.

Spoon the batter into the muffin cups until they are filled to the top. Place the tin in the oven and bake for about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the tin for at least five minutes, and then remove them to cool the rest of the way on a baking rack.

These muffins will keep for a few days when stored in an airtight container. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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