These peach yogurt muffins are light, moist, and make a perfect breakfast or snack.
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.
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.
Peach Yogurt Muffins
Ingredients
- 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
Instructions
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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natalie @ wee eats says
I KNOW WHAT I’M MAKING THIS WEEKEND! The BF’s coworkers will love eating these for breakfast Monday morning, plus THEY’RE GOOD FOR ME! YOGURT & PEACHES!!!
Elizabeth Highsmith says
I have peaches and I have yogurt can’t wait to try these! I live in the deep south so my coconut oil even though it’s store in a nice dark cabinet remains mostly liquid, which I’ve read is ok. So if my coconut oil is already melted would the same amounts apply or would the measurement be different? Sorry if that’s a crazy question! Thanks so much!
Jennifer Farley says
Not a crazy question at all! You can use the same amount of coconut oil :)
Sue says
Made these with nectarines – delicious!
jacquie says
I love using yogurt in baking as it adds so much moisture as well as a nice tang to the results.
Aviva says
No greek yogurt will plain regular work?
jeevon kay says
look so yummy i’m drooling already. i love muffins!
Candace @ Cabot says
I’m passionate about peaches…and Greek yogurt. These look divine!
Trisha Bower says
I made these this morning and they are incredible! Fluffy, moist, not too sweet and really easy!
Thank you!
Jennifer Farley says
I’m so glad you liked them!
Gudrun Skaaluren says
Hey do you have a recipe without eggs by any chance ?
Gudrun Skaaluren says
Hey do you have a recipe without eggs by any chance ?
Savory Simple says
No I don’t, sorry about that!
Savory Simple says
No I don’t, sorry about that!
Jess V. says
Will this recipe work with gluten-free flour?
Savory Simple says
Gluten-free flour isn’t something I’m very familiar with, but I do know it’s not always an even swap. You might be safer searching for a muffin recipe that’s already gluten free, adding peaches, and swapping out some of the dairy in the recipe with yogurt (maybe search for a buttermilk muffin recipe).
Alice says
Baked these today, and they were super moist! Thanks for the easy and delicious recipe! I’m also in love with the layout of your blog!