Peach Pie Muffins.

I couldn’t stay away from the muffins for very long.

But I have good reason.

It’s the peaches. They make me do crazy things.

I adore peaches. And I only get approximately 10 ‘good’ ones during the season. By ‘good,’ I mean they are ripe and juicy and sweet, but firm and not mushy. Those are my perfect peaches. They make my mouth water. There is nothing like a good peach.

There is also nothing like a bad peach. I have already had my share of those this year. But let’s not talk about those.

Adding handful after handful of succulent peaches to the batter was a challenge. I just wanted to shovel them into my mouth. I do not do well with self-control.

These muffins taste like pie. They also test my self-control, or lack thereof.

Maybe it’s the outrageous amount of peaches I added. Maybe it’s the cinnamon. Maybe it’s my imagination.

But I promise they are delicious. They are also creamy and sweet. Peaches and cream, anyone?

Peach Pie Muffins

2 cups whole wheat pastry flour

1/3 cup sugar

1 egg

1/2 cup unsweetened applesauce

1/2 cup vanilla greek yogurt

1/2 teaspoon salt

1/2 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract

1 1/2 cups chopped, fresh peaches

Preheat oven to 350 degrees. Place muffin cups in muffin tins.

Mix sugar, applesauce, yogurt and egg until creamy. Add vanilla. Add flour, baking soda, cinnamon and salt. Stir until completely smooth. Fold in peaches. Spoon the batter into the muffin tins. Top with course sugar.

Bake for 15-20 minutes, until toothpick poked in center muffin comes out clean.

Now if you’ll excuse me, I must go continue my peach binge. Peach season won’t last forever.