these muffins are an absolute dream; packed with fresh peaches and topped with honey’d pecan clusters.
I’ve unofficially, and unanimously as it were, declared this week on on my blog PEACH WEEK. And that being said, PEACH WEEK could hardly conclude with a singular peach recipe; lo and behold, here is our second peach recipe for the completion of our first, annual, little-known PEACH WEEK. So there’s that.
In all seriousness, I’ve been knee-deep in peaches, buying them fresh almost every week from our local produce provider Lufa Farms, here in Montreal. Peaches are a type of fruit I always buy, with lofty ambitions to eat fresh — inevitably though, I always end up not eating them fresh, and instead having half a dozen peaches that go extra soft on me. Oops. So I am led to many a peach baking experiment.
For my latest peach baking experiment, I’ve concluded with these absolutely fantastic peachy, honey-pecan muffins. They’re basically like a vanilla cake, splattered with pieces of peaches for a peaches n’ cream type of taste, and then these bad boys are topped with honey-pecan clusters; imagine a little granola cluster atop your muffin, giving you that extra crunch and sweetness before you devour the whole muff– it’s good!!
These muffins definitely benefit from the peaches in the filling, as it helps moisten (sorry) things up, not to mention that fresh, sweet peach flavour it provides. As per usual (do I even need to say it anymore), I used coconut flour for these muffins, with a bit of SCD yogurt mixed in. If you’re not on the SCD diet, SCD yogurt is simply homemade yogurt that’s been fermented for 24 hours to receive allllll the healthy probiotics — if you don’t make your own yogurt, fear not, simply sub in some store-bought thick (extra thiccc) greek yogurt and you’re all set.
The honey-pecan clusters really do complete these muffins, though, and they are not too difficult or complicated (or time-consuming!) to prepare, so I definitely recommend giving these a go before peach season is gone for good (at least until next summer!! Didn’t mean to scare you).
Grab the full recipe for these peachy, honey-pecan muffins below. Please review them and drop a comment below if you make them, or holla at me on Instagram @grainfreee.
A few related recipes if you’re looking for some more yummy, fruity baked goods:
- PEACH, TAHINI, BROWN BUTTER BLONDIES (COCONUT FLOUR)
- ZUCCHINI RHUBARB CINNAMON LOAF (COCONUT FLOUR)
- BANANA ZUCCHINI MUFFINS (COCONUT FLOUR)
- PEACH STRAWBERRY COBBLER
- STRAWBERRY RHUBARB CRUMB CAKE MUFFINS (COCONUT FLOUR & ALMOND FLOUR)
peachy honey-pecan muffins: ingredients
peach muffins
- 3/4 cup coconut flour
- 1/3 cup SCD yogurt, dripped until creamcheese-esque consistency (if not SCD, sub in extra thick greek yogurt)
- 1/4 cup butter, melted
- 1/4 cup honey
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 5 eggs
- 3/4 cup of chopped + peeled peaches (approx. 2-3 small peaches)
honey-pecan topping
- 1 cup of pecans
- 1/2 tsp cinnamon
- 2 tbsp honey
peachy honey-pecan muffins: how to
peach muffins
- to prepare your peach muffins, start by creaming together your yogurt, with the melted butter, honey, and vanilla extract. combine well.
- in a separate medium-sized bowl, mix together your dry ingredients; your coconut flour and baking soda.
- add the wet ingredients to the dry, combining everything until it’s well-mixed and smooth, without any clumps.
- fold in your 3/4 cup of peeled and chopped peaches, and set aside to prepare your honey-pecan topping.
honey-pecan topping
- roughly chop up all your pecans, place in a small bowl, toss with the cinnamon and honey.
- now, you’re ready to prepare your muffins! grab a muffin tray, and line it with parchment paper cups, approx 11. place the peach-muffin batter in each cup, 3/4 of the way full, and then top each with a portion of the honey-pecan mixture until you’re all done.
- bake the muffins in a preheated oven at 350 for 30 minutes. remove from oven, and serve warm or cold. it’s especially good warm with a bowl of yogurt or ice cream (if you can do ice cream!). these should be stored in the fridge or freezer for optimal freshness.
grain free peachy, honey-pecan muffins (coconut flour)
Ingredients
peach muffins
- 3/4 cup coconut flour
- 1/3 cup SCD yogurt, dripped until creamcheese-esque consistency if not SCD, sub in extra thick greek yogurt
- 1/4 cup butter, melted
- 1/4 cup honey
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 5 eggs
- 3/4 cup peeled + chopped peaches approx 2-3 small peaches
honey-pecan topping
- 1 cup pecans
- 1/2 tsp cinnamon
- 2 tbsp honey
Instructions
peach muffins
- to prepare your peach muffins, start by creaming together your yogurt, with the melted butter, honey, and vanilla extract. combine well.
- in a separate medium-sized bowl, mix together your dry ingredients; your coconut flour and baking soda.
- add the wet ingredients to the dry, combining everything until it's well-mixed and smooth, without any clumps.
- fold in your 3/4 cup of peeled and chopped peaches, and set aside to prepare your honey-pecan topping.
honey-pecan topping
- roughly chop up all your pecans, place in a small bowl, toss with the cinnamon and honey.
- now, you're ready to prepare your muffins! grab a muffin tray, and line it with parchment paper cups, approx 11. place the peach-muffin batter in each cup, 3/4 of the way full, and then top each with a portion of the honey-pecan mixture until you're all done.
- bake the muffins in a preheated oven at 350 for 30 minutes. remove from oven, and serve warm or cold. it's especially good warm with a bowl of yogurt or ice cream (if you can do ice cream!). these should be stored in the fridge or freezer for optimal freshness.