Peach Muffins (with Yogurt and without Butter)
Peach muffins made with yogurt and without butter aren’t just a healthier recipe, but this is the best muffin recipe I’ve ever had! They’re chock full of fruit and have very little sugar, too!
Once you try these peach muffins, I bet you’ll never use another muffin recipe. I’m not a gambler, but the odds are high.
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“The Muffin Lady”
I was “berated” by a reader a few months ago because, as a long time follower, she’d seen me post on social media about this muffin recipe, but had never tried it. So when she finally did try it, she couldn’t believe how incredible they were. These peach muffins are marvelously light and fluffy, and so delicious!
She wondered why it took her so long to try them, and I told her it wasn’t for my lack of trying to persuade her! She then admitted that it’s not as convincing when it comes from the recipe writer (even though this isn’t my recipe!) However, she’s now dubbed herself “The Muffin Lady” and happily makes different versions of these muffins and shares with friends, family and neighbors. Don’t miss out on making the quintessential blueberry muffin!
After I’d tried the plum muffins, it was onto blueberry, and orange cranberry muffins, any fruit I tried was fabulous! Most recently, I posted the recipe for rhubarb muffins, and they are definitely one of my favorites! All of these recipes include a cup of yogurt, no butter, a lot of fruit, and very little sugar! How great is that?
Although frozen or peaches from a jar will work, fresh peaches are definitely the best for this particular recipe. I do have a custard peach pie recipe which works well with any type of peaches. And you may also enjoy this easy peach cake recipe.
Who doesn’t love fresh peaches? I love this peach custard pie which you can make all year long.
Let’s get on with the peach muffins, though, shall we? And during the summertime, the same recipe can be used to make these delicious strawberry muffins, too.
Peach Muffins (with Yogurt and without Butter)
adapted by Christina Conte (from a Waitrose recipe) makes 12 small muffins (or 8 large)
FULL PRINTABLE RECIPE BELOW
Ingredients
- good quality flour
- baking powder
- baking soda
- salt
- sugar
- eggs
- olive oil
- yogurt
- peaches
- Demerara (Sugar in the Raw) or Swedish pearl sugar to top, if desired
Directions
Preheat the oven to 350 ºF (175 ºC)
Sift flour, baking powder, baking soda and a pinch of salt into a large bowl. Stir in the sugar. (Do not miss this step.)
In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
Pour the yogurt mixture into the dry ingredients. Slowly fold the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
Gently stir in the mixed fruit, with just a few turns, then fill the muffin cups or greased and floured loaf tin. Sprinkle with a little Swedish Peark sugar or raw sugar (Demerara) if desired, for a crunchy top.
Bake for about 18 to 20 minutes or until golden brown.
This recipe makes about 8 large muffins or 12 regular size.
I sometimes make 6 large muffins and a mini loaf.
Although the peach muffins freeze nicely, there’s nothing like them when they’re freshly baked!
Just look at that crumb: incredibly light and fluffy!
Enjoy!
Looking for other ways to use peaches? Try this no-peeling-needed peach cake.
Peach Muffins (with Yogurt and without Butter)
Special Equipment
- 1 loaf tin (optional)
- 12 muffin cups
Ingredients
- 2 cups flour (good quality)
- 2 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 1 ½ cups fresh peaches (chopped, you can remove the skin, but I leave it on)
- ½ tsp Demerara (Sugar in the Raw or Swedish pearl sugar to top, if desired)
Instructions
- Preheat oven to 350ºF (175ºC).
- Sift flour, baking powder, baking soda and a pinch of salt into a large bowl. Stir in the sugar. (Do not miss this step.)
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Pour the yogurt mixture into the dry ingredients. Slowly fold the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
- Gently stir in the mixed fruit, with just a few turns, then fill the muffins cups or greased and floured loaf tin. Sprinkle with a little Demerara, Swedish pearl sugar, or raw sugar if desired, for a crunchy top.
- Bake for about 18 to 20 minutes or until golden brown.
Notes
- Use quality ingredients for the best results.
Nutrition
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Wow!! This is a fantastic muffin recipe – so moist and tasty! Great way to use up the new crop of peaches. I’ll be making these again for sure! Thanks!
So happy you found it, and I agree, Mary! Just my favorite muffin recipe with any fruit or fillings! THank you!
These peach muffins are just right, not too sugary, a chance for those summer peaches to star. The first batch I made exactly according to the recipe, and they were very well received. Right now in the oven, I have a batch of muffins with peaches and blueberries, and a loaf with added chunks of ginger. Simple and delicious.
Beautiful combination, Kathy! Love it! Thanks for the lovely review (try my Sicilian orange cake next!)
Can u freeze them I made a lot
Yes, I freeze them often! Just warm before serving for a “just made” touch!
Fantastic. Have made 2 batches in two weeks. Everyone loves them Thank you. Great recipe!!
Fabulous, Debbie! Glad to hear it. Try with other fruits, too! And cranberry orange in autumn!
Is the baking time the same for a loaf pan?
No, you’ll see it takes longer, probably 45 minutes or so. Check it with a skewer a few minutes after you smell the aroma really strongly.
Omg so yummy especially with fresh peaches . Not to sweet but moist and delicious . Can’t wait to make these again
Fantastic, Ketie! Thank you so much! I’m going to use this for my review of the week next week! :)