Whole Wheat Peach Preserve Muffins
Tender whole wheat muffins with a sweet peach preserve center and a lightly nutty texture, ideal for breakfast or brunch.
This recipe is American style, breakfast, scaled for 12 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 12
Quick cooking notes
- Core ingredients include all-purpose flour, whole wheat flour, granulated sugar, baking powder.
- Follow all 11 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 12 servings.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 0.5 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 large egg
- 1 cup sour cream
- 0.25 cup vegetable oil (or substitute applesauce)
- 0.5 cup pecans (chopped)
- 0.75 cup peach preserves
Instructions
- Preheat the oven to 200°C (400°F). Line 12 standard 2 1/2-inch muffin cups with paper liners.
- In a medium bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together the egg, sour cream, and oil until smooth.
- Add the wet mixture to the dry ingredients all at once and stir just until moistened. Do not overmix.
- Fold in the chopped pecans.
- Spoon about half of the batter into the prepared muffin cups, filling each about one-third full.
- Add 1 teaspoon of peach preserves to the center of each muffin.
- Top with the remaining batter, filling each muffin cup about two-thirds full.
- Bake for 18 to 20 minutes, or until the muffins are golden and spring back lightly when touched.
- Cool in the pan on a wire rack for 5 minutes, then remove the muffins from the pan and serve warm.
Nutrition (per serving)
- Calories: 205
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 30 g
- Sugar: 15 g
- Sodium: 170 mg
Nutrition values are estimates based on stored ingredient totals and serving size.