Stone Fruit Yogurt Muffins

Stone Fruit Yogurt Muffins are incredibly soft, moist, and easy to prepare. Bursting with summer flavor, these delicate treats are a perfect addition to the breakfast table. SavorySimple.net

There’s so much swimming around in my head right now, even more so than usual. It’s hard to focus on getting anything done. The news is disturbing me. Political games are disturbing me. I rarely watch TV anymore, and I do my best to stay blissfully ignorant when things get too distracting, but the internet refuses to let me turn a complete blind eye. Finding the right words to express myself when I’m confused about my own emotions makes posting on a blog feel surreal and uncomfortable. I can pretend these things aren’t happening and simply focus on recipes, which is what I have tried to do. However, it’s draining the life force out of my words, my images, and my overall creativity and enthusiasm.

Stone Fruit Yogurt Muffins are incredibly soft, moist, and easy to prepare. Bursting with summer flavor, these delicate treats are a perfect addition to the breakfast table. SavorySimple.net
Stone Fruit Yogurt Muffins are incredibly soft, moist, and easy to prepare. Bursting with summer flavor, these delicate treats are a perfect addition to the breakfast table. SavorySimple.net

To top all of that off, I feel as though I’m at a professional crossroads, and it’s just adding tension to an already intense situation. I’ve struggled for quite some time to figure out exactly what has been bothering me, and I think I got a bit of clarity last week. I spent Friday at DC’s Capital Area Food Bank, and it made me painfully aware that:

  • I waste entirely too much food.
  • My current line of work isn’t making an impact in any meaningful sense.
  • I am very lucky, and I should do more to share that good fortune.
  • I’m not that into food blogging anymore (right now?)

Stone Fruit Yogurt Muffins are incredibly soft, moist, and easy to prepare. Bursting with summer flavor, these delicate treats are a perfect addition to the breakfast table. SavorySimple.net

Part of the reason things have been quiet around here is because I’m terrible at forcing it. I keep thinking I’ll find my way back to my old level of excitement, but I might actually be at a turning point. I keep hoping maybe I’ll figure out a way to make everything work. I do like sharing recipes and taking photos, so I’m going to keep pushing myself to create content.

Stone Fruit Yogurt Muffins are incredibly soft, moist, and easy to prepare. Bursting with summer flavor, these delicate treats are a perfect addition to the breakfast table. SavorySimple.net

I hope there are happier, less turbulent times ahead in the news for everyone. Also, these muffins are freaking fantastic and I’m glad I pulled it together to share them. The coconut oil keeps them very tender and will prevent drying out. The yogurt also adds richness and moisture; the stone fruit adds summer. Enjoy.

Stone Fruit Yogurt Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 10 ounces (approximately 2 cups) all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup plain yogurt (I used full fat)
  • 1 teaspoon pure vanilla extract
  • ¼ cup + 2 tablespoons coconut oil, melted
  • ½ cup very ripe apricots, chopped (approximately 3)
  • 10 sweet or 13 sour cherries, chopped
  • ⅔ cup ripe peaches, chopped (approximately 1)
Instructions
  1. Preheat the oven to 350 degrees F. Grease a large, 12-cup muffin tin (I used baking spray with flour). You can also use cupcake liners, but I recommend lightly spraying them with baking spray to prevent the paper from sticking to the muffins.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  3. In a separate large bowl, vigorously whisk together the eggs, yogurt, vanilla and melted coconut oil.
  4. Immediately pour the liquid ingredients into the dry ingredients and use a spatula to gently fold, while also simultaneously folding in the apricots, cherries and peaches. Stir until just combined; do not over-mix.
  5. Fill the muffin tins evenly. The can be filled almost to the max, but leave some space at the top (think ⅘ full at most).
  6. Bake for 22-23 minutes, or until a toothpick comes out clean from one of the center muffins. Allow to cool for several minutes, then turn out onto a cooling rack. Serve warm or at room temperature.
Notes
I did not peel the peaches or apricots, and don't find it to be a necessary step. If the apricots are very ripe, they will become very mushy and turn into almost a puree when chopped. This is fine!
 

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  • I’m seriously considering a break from social media these days. It’s too much to handle, and after the events of the past couple weeks….I just can’t any more. I’ve kept the politics off my own blog, but at the same time, I feel like I should be saying something. My compromise is when things in my own state/neck of the woods make national news, but even there, it’s hard to find the right words, to come across as genuine, without giving the impression you’re hopping on a bandwagon or riding some coattails. Still, maybe blogging can be your oasis in the midst of all the chaos?

  • I was having a very similar discussion with friends over the weekend. I miss the days when we didn’t know about every terrible thing immediately. It is nice knowing that there are others who support one another and that we have a community we connect with… but the whole thing is exhausting.

    And I know what you mean about blogging. Sometimes I wonder what exactly it is that I’m doing… but, you know what, I love coming back to this space and reading about what’s going on in your life and what you’re cooking. And it’s nice to go back to our own sites and see all the things we’ve done and where we’ve been and all the awful things and all the wonderful things. So, that’s the purpose of it, I guess. At least that’s how I see it.

    Oh, and these muffins… just how they should be. Loaded with fruit and moist. They look awesome!

  • Love the variety of fruit in these and the use of coconut oil. I’ve been using it more in my kitchen.

    As to how you are feeling, I can totally relate. I do think sometimes you have to put it out of your mind as bad as that sounds, otherwise we’ll all be depressed zombies. I don’t love food blogging at all. It is what it is and I do it while I wait for something better. But yes we are both lucky, and what we do can have meaning because food is very important to people. I still love cooking and baking and on the rare occasion someone tells me they made one of my recipes and enjoyed it, I did make a difference in their life even if just for a day. I helped them have fun baking and brought joy to their family when they shared the dessert. You do the same but on a much greater scale.

  • I’m so sorry you’re feeling meh about blogging right now. I completely know that feeling of not making a significant impact – I wonder if there’s a way to turn blogging INTO making an impact. Hmmm. Also these muffins look like the perfect summer breakfast.

  • Aw man, I’m sorry you’re going through this Jen. I’ve felt this way many times. I love your site, and these muffins sounds divine. Coconut oil and yogurt, yummmmmm. <3

  • Keep up the great work! I’m sure you’re making an impact every day in the homes of people learning to cook. Doesn’t affect some of the bigger things happening in the media right now, but it’s still important. Creating special moments for the home cook – a date night meal for a loved one, a special treat for the kids, an impressive addition to a potluck.