whole-grain peach muffins with coffee cake crumble
ARTICLEPREGNANCY

Whole-Grain Peach Muffins with Coffee Cake Crumble

By Dana Angelo White, R.D.N.
June 20, 2024

Skip the bakery section and make your own healthier and more affordable muffins. Juicy peaches stud the interior, and a crumbly coffee cake topping adds a bit of indulgence. A few healthy upgrades like whole-wheat flour and Greek yogurt up the fiber and protein.

Using canned peaches means you can enjoy these goodies any time of year. Or substitute with other kinds of canned, fresh, or frozen fruit in this easy recipe.

At around 250 calories, one of these muffins makes an ideal treat for when you need to add a few more calories into your pregnancy diet.

This recipe is: vegetarian

Start to finish: 30 minutes

Serves 12

Ingredients for the muffins:

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour*
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted*
  • 1 large egg, beaten*
  • 2 teaspoons vanilla extract
  • ¼ cup nonfat Greek yogurt*
  • 1 cup canned, juice-packed peaches, drained and chopped (reserve the juice)*

Ingredients for the topping:

  • ¼ cup unsalted butter, melted*
  • ¼ cup light brown sugar
  • ¼ cup rolled oats*
  • ½ cup all-purpose flour
  • 1/8 teaspoon kosher salt

Ingredients for the icing:

  • ½ cup confectioners’ sugar
  • Reserved peach juice

Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners or spray the muffin pan with nonstick cooking spray.

ingredients for muffins

For the batter: In a large bowl, whisk together both flours. Then, whisk in salt, baking powder, and cinnamon.

dry ingredients in a mixing bowl

To the same bowl, add the sugar, melted butter, egg, vanilla, and yogurt. Mix well to combine. Then, gently mix in the chopped peaches.

Scoop the batter evenly into 12 muffin cups and set the muffin batter aside while you prepare the topping.

For the topping: Mix melted butter, brown sugar, oats, flour, and salt. Combine well until the mixture resembles wet sand (some clumps are okay). Sprinkle the topping evenly over the unbaked muffins.

peach muffin batter filling cupcake pan

Bake the muffins for 20 to 22 minutes or until the tops are golden brown. A toothpick or cake tester inserted into the center should come out clean.

Allow the muffins to cool in the pan for 10 minutes. Then, move the muffins onto a wire rack to cool completely while you make the glaze.

For the glaze: Add confectioners’ sugar to a small bowl. Then, stir in the reserved peach juice 1 tablespoon at a time until the glaze is pourable but not too runny. Drizzle the cooled muffins with glaze and allow to set.

baked peach muffins with glaze

Note: You can store these muffins at room temperature for up to 3 days or freeze them for up to 3 months.

Nutrition information per serving: 251 calories; 8 g fat (5 g saturated fat); 36 mg cholesterol; 209 mg sodium; 40 g carbohydrates; 2 g fiber; 20 g sugar (16 g added sugar); 4 g protein.

Price per serving: $0.67

*WIC-eligible ingredient