Tag Archives: whole wheat flour

Peach Sour Cream Muffins

For our next Peach Party entry, I turn to my favorite muffin recipe. I love this recipe because it is reliable, easy, and delicious. The muffins store and freeze very well. The crumb is so tender you might not guess they contain whole wheat flour!  I don’t even have to make any adjustments for altitude.  I usually make these with blueberries, but obviously this time I used peaches.

This recipe comes from my favorite whole grain cookbook, King Arthur Flour’s Whole Grain Baking.

Peach Sour Cream Muffins

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  • 2 cups (8 ounces) white whole wheat flour
  • 1/2 cup (2 1/8 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons (1/2 stick, 2 ounces) unsalted butter
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 1 1/2 cups peeled and diced peaches
  • Course sugar for sprinkling

Lightly grease a 12-cup muffin tin with cooking spray.

Whisk together the flours, baking powder, baking soda, and salt; set aside. Cream together the butter and sugar in a large mixing bowl until light and fluffy. Scrape down the bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream; mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. Scrape the sides and bottom of the bowl again to be sure everything is well combined. Gently fold in the peaches. Refrigerate the batter at least an hour.

Preheat the oven to 400F. Scoop the batter into the prepared pan and sprinkle with the course sugar. Bake for 22 to 26 minutes, until a cake tester inserted in the center of a muffin comes out clean. Remove from the oven and cool the muffins in the pan for 5 minutes. Turn them out onto a rack to finish cooling.

Makes 12 muffins

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Whole Wheat Banana-Walnut Muffins

Tucked away in the back of King Arthur Flour’s Whole Grain Baking is a real gem of a recipe: Easy Banana-Walnut Bread.  It has become my go-to banana bread recipe.  It is so easy to make I wonder how I manage to let any bananas go to waste!

I was looking for a little change of pace, so I decided to try using the recipe to make muffins.  It worked great!  I love muffins because they are easy to freeze for quick breakfasts or snacks.  This recipe yielded 6 regular-sized muffins and 16 mini muffins.  It would probably make at least a dozen regular muffins.

Banana-Walnut Muffins

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  • ½ cup unsalted butter
  • ½ cup packed light or dark brown sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1½ cups (12 oz.) mashed ripe banana (approx. 3 medium-large bananas)
  • ¼ cup honey
  • 2 large eggs
  • 2 cups whole wheat flour (traditional or white whole wheat)
  • ½ cup chopped walnuts

Preheat the oven to 350F.  Lightly grease a muffin pan, or line with muffin cups.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla until smooth.  Add the banana, honey, and eggs, beating until smooth.  Add the flour and nuts.  Stir until smooth.  Spoon batter into the prepared muffin pan.

Bake the muffins until a tester inserted in the center of a muffin comes out clean, 23 – 28 minutes (less if making mini muffins).  Remove from the oven and let rest on a rack for a few minutes.  Remove the muffins from the pan and cool.

To make banana bread:  Spoon the batter into a lightly greased loaf pan.  Let rest for 10 minutes.  Bake for 50 minutes.  Gently lay a piece of foil across the top and bake for an additional 10 to 15 minutes, or until a tester inserted into the center comes out clean.

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