Peach Yogurt Muffins

These peach yogurt muffins are light, moist, and make a perfect breakfast or snack.

Peach Yogurt Muffins `~ Savory Simple ~

I’ve been trying to use less butter in my baking recently. Don’t get me wrong, I LOVE BUTTER and you will probably see it appear very soon in another one of my recipes.

Butter is amazing and it does marvelous things to baked goods (and toast). But I’ve realized that sometimes I’m too dependent on it.

If, for some reason, I use up the 10 pounds of butter I’ve purchased from Costco and won’t be getting back to the store for another day or two, I just assume I won’t be baking.

Peach Yogurt Muffins `~ Savory Simple ~
But that’s silly. There are plenty of treats to be made without butter.

For example, these peach yogurt muffins. I almost always have a big tub of greek yogurt in the refrigerator for smoothies.

Yogurt basically replaces the butter here and you’d never miss it. These muffins are soft, moist and fluffy.

It was really hard to not eat the entire batch at once! Give them a try. Since it’s not quite peach season yet, I used frozen peaches in this recipe. When the season is right, by all means use fresh.

Print Pin Recipe

Peach Yogurt Muffins

4.5 from 2 votes
These peach yogurt muffins are light, moist, and make a perfect breakfast or snack.
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 193
Author Jennifer Farley


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 2 large eggs
  • 1 cup plain greek yogurt
  • 1/4 cup + 2 tablespoons coconut oil, melted
  • 1/4 cup nonfat milk
  • 1 1/2 cup frozen or fresh peaches, chopped


  • Preheat the oven to 350 degrees F. Grease a large muffin pan (I use baking spray with flour).
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. In a separate bowl, vigorously whisk together the eggs, greek yogurt, coconut oil and milk.
  • Immediately pour the wet ingredients into the dry ingredients along with the chopped peaches and mix together with a spatula until just combined. Do not overmix.
  • Scoop the batter into the prepared muffin pan. Bake for 20-23 minutes. Allow to cool in pan for 5 minutes and then gently move to a cooling rack.


Calories: 193kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 117mg | Sugar: 14g | Vitamin A: 2.3% | Vitamin C: 1.5% | Calcium: 4.1% | Iron: 6.4%

Recipe Troubleshooting

For help troubleshooting a recipe, please email I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

Leave a Comment

Your email address will not be published. Required fields are marked *