Peach-Filled Wheat Muffins – a delicious recipe with flour, whole wheat flour, sugar, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
2
In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
3
In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
4
Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.
444
kcal
Calories
18
g
Fat
65
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup flour, 1/2 cup whole wheat flour, 1/2 cup sugar, 1 1/4 teaspoons baking powder, and more.
Yes, Peach-Filled Wheat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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