Print Recipe

Stone Fruit Yogurt Muffins

Stone Fruit Yogurt Muffins are incredibly soft, moist, and easy to prepare. Bursting with summer flavor, these are perfect for summer brunch.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Keyword: stone fruit yogurt muffins
Servings: 12 muffins
Calories: 159kcal
Author: Jennifer Farley


  • 10 ounces all-purpose flour (approximately 2 cups)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup plain yogurt (I used full fat)
  • 1 teaspoon pure vanilla extract
  • ΒΌ cup + 2 tablespoons coconut oil, melted
  • 1/2 cup very ripe apricots, chopped (approximately 3)
  • 10 sweet or 13 sour cherries, chopped
  • 2/3 cup ripe peaches, chopped (approximately 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.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  • In a separate large bowl, vigorously whisk together the eggs, yogurt, vanilla and melted coconut oil.
  • 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.
  • Fill the muffin tins evenly. The can be filled almost to the max, but leave some space at the top (think 4/5 full at most).
  • 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.


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!


Calories: 159kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 1.8mg | Calcium: 41mg | Iron: 1.3mg