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.
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.
Let’s get on with the peach muffins, though, shall we?
Peach Muffins (with Yogurt and without Butter)
adapted by Christina Conte (from a Waitrose recipe)
Ingredients
- 2 cups (275g) good quality flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- a pinch of salt
- 1/2 cup (100g) sugar
- 2 eggs
- 1/2 cup (100ml) olive oil
- 1 cup (250ml) yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- about 1 1/2 cups chopped fresh peaches (should weigh about 320g) you can remove the skin, but I leave it on
- Demerara (Sugar in the Raw) or Swedish pearl sugar to top, if desired
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 lovely peach cake from A Bee Bakes!
Peach Muffins (with Yogurt and without Butter)
The lightest and fluffiest peach muffin recipe you'll ever find! No butter, lots of fruit and a whole cup of yogurt!
Ingredients
- 2 cups (275g) good quality flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup (100g) sugar
- 2 eggs
- 1/2 cup (100ml) olive oil
- 1 cup (250ml) yogurt (if using Greek yogurt, add 1 tbsp milk or buttermilk)
- about 1 1/2 cups chopped fresh peaches (should weigh about 320g) you can remove the skin, but I leave it on
- 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 muffin cups or greased and floured loaf tin. Sprinkle with a little Swedish sugar or raw sugar (demerara) if desired, for a crunchy top.
- Bake for about 18 to 20 minutes or until golden brown.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 142Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 219mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 5g
Nutrition information is only an estimate.
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Can I replace yoghurt fully with buttermilk?
No, buttermilk is liquid and yogurt is a solid. I haven’t tried it, but cannot image they will turn out.
Love your muffin with peaches recipe . I bake it frequently .
It’s so good toasted in a toaster oven . Crunchy outside and moist inside
I have also substituted the peaches with blueberries
Nice! Peach and blueberry together is good, too! Thanks Eny, so glad you like them. (May I ask a favor? Can you click the 5 stars above the PRINT button above?) Thanks!
Do you have an apple muffin recipe? Thank you!
Hi Rose, I have yet to try apples in my muffin recipe, but I’m almost positive they would be wonderful. Just use this recipe and peel and cut the apples into bite size pieces, toss in a little lemon juice so they don’t brown, then proceed with the recipe. As soon as this heat wave is over, I’ll be trying them. I do have an apple scone recipe if you’re interested. You can find it here.
Hi Christina, I plan on making these this week with premade store bought gluten free flour. I am wanting to know if you use raw rhubarb or if you stew it first and allow to cool a little before adding it to the other ingredients? Thanks
Hi Diana, since you’re commenting on my peach recipe, here is the rhubarb recipe. I used it raw, but I’m sure you could very lightly roast it (doesn’t fall apart) first if you’d like.
Hi, Looks like a wonderful recipe!! If I wanted to make this in a loaf pan, how long would I bake it? Thank you!!
Hi Susan, so sorry for the delay in responding. The loaf tin will take much longer. I believe it’s about 50 minutes? When I make one I’ll check, but once you start really smelling the cake, test the center of it before pulling it out. Enjoy!
Could I use vanilla flavored Greek yogurt instead of plain Greek yogurt?
Yes, they will be vanilla flavored, which isn’t a problem, but will also be sweeter, since the yogurt is sweetened. However, these muffins are on the not so sweet side, so it may be just fine for you. See how you like it and make adjustments next time – enjoy!
[…] 8/2020: this recipe is great with peaches, too! If you read the post on the peach muffins you’ll see that a loyal reader got upset with […]
I’ve made several variations of this recipe with fruit including blueberry rhubarb, morello cherry with medjool dates and later today, I’m going to make a variation with pumpkin and pecans. Thanks for the recipe. I’m enjoying playing with it and seeing what I can create.
Fantastic, Lena! I do the same thing! Since you love the recipe, would you mind giving me a 5 star rating (above the PRINT button on the recipe card? It helps with google! Thank you!!)
[…] these super light and fluffy peach muffins! You won’t regret […]
My 21 year old daughter comes home from college every Sunday and we make one new recipe during her visit. We made these muffins yesterday. I have been sharing the recipe with my friends since!! They are so fluffy. They cooked perfectly- high and all the way through with no dryness or over browning. I gave some to my mother – quite the baker in her own right – and she raved! This recipe is a definite keeper!! Thank you for it!
I am so happy to hear that, Julie! And the thumbs up from your mother is the icing on the cake, so to speak! If you wouldn’t mind leaving a 5 star rating (above the PRINT button on the recipe card) I would very much appreciate it. The comments here do nothing for google, sadly. Thank you!!
I just made these and they are AMAZING! Light, and delicious. Pure perfection.
I added just a pinch of salt to the recipe.
Oh WOW! Christina. These muffins are delicious. I had to use Nectarines as the friend who did my shopping is allergic to peach skin and I forgot to add it all at the appropriate time. Nevertheless they are divine and I will definitely be making them again. Thank you :)
Oh, I’m so glad you made them! Aren’t they divine! Any fruit I’ve used has worked and you can even make the recipe in a loaf tin! It’s fabulous! Could you do me a huge favor and click the 5 stars just above the PRINT button on the recipe card? It helps with google :) Thank you, Oenone!
Hi! These look yummy and are making them now. Do you think stone ground whole wheat flour would work? Or do you need to use white flour? Thank you!
I don’t think they’ll be quite as light and fluffy, but I think it would work. Can you try a half and half mixture the first time and see how it goes?
I went for it with Sprouted Whole Wheat Flour and they are good, just taste “healthier”, kinda a bit more like a morning glory muffin, haha. They did take a bit longer to cook as well. I would take a picture and post it, but don’t know how to do that.
Next round I will try a different flour for sure. What type do you use?
Thanks!
Yes, that is what I’d imagine. Definitely healthier muffins! I use white (organic, unbleached.)
Such a fantastic recipe…I loved it
[…] courtesy of the lovely Christina’s Cucina. Thank […]
If i want to use banana instead of peaches, would i still use 1 1/2 cups banana?
I don’t like using cups because 1 1/2 cups of bananas probably don’t weigh the same as 1 1/2 cups of peaches. The only way to know is to weigh them. I would highly recommend an inexpensive scale, but other than that, the only thing I can say is to try 1 1/2 cups of bananas and hopefully it’s okay. Good luck!
Hey,
Can we make it without eggs ( eggless)?. I want to try eggless version of it since I can’t have it with egg and eager to try.
If you bake with an egg substitute, I would assume that it would work, but the egg is rather important in the recipe, so I wouldn’t omit it without using a replacement, Chetana. Good luck.
delicious and fluffy, but a little bland. Perhaps adding some cinnamon or allspice to increase the taste buds. I will try this next time. I loved that I could use yogurt in this recipe
Hi Jane, the reason your muffins are bland is because your peaches must have been bland. Use really delicious ingredients in any cooking or baking and you won’t need to add lots of spices and other flavors. I know it’s hard to source really great tasting fruit and veg sometimes, especially in North America, but I would try finding better peaches than adding cinnamon to bland ones. Good luck!
Thank you for posting! I’m curious about the nutrition info posted-how could it be 2 grams of fat when you use a half cup oil? Curious if the oil is a typo or maybe the nutrition is incorrect? Thanks!!
Hi Becky, the nutrition information automatically populates from the ingredients, but as you can see, it doesn’t do a very good job. If you’d like to get a better estimate, you can plug the ingredients into a different nutrition calculator (is there one you trust?)
These look wonderful, Christina, and I am a sucker or anything with pearl sugar on top!
Me too! I love the added crunch! :)
These peach muffins look so delicious and the pearled sugar looks so pretty on top!
Thank you, Scarlet!
i like the idea of not using too much sugar, and using lots of fruit. your muffins look fluffy and delightful.
Thanks, they’re really good!
Do you use full fat or low fat plain (I assume) Greek or regular yogurt? Can’t wait to try these with some farmer’s market peaches I have!
Hi Angela, either one (instructions are noted for Greek yogurt), but I use full fat everything because the less processed and more natural, the better. However, low fat would work, too. Enjoy!
love you Peach Muffins and Lemon Ice cream recipes, will definitely have a go…thank you for sharing…I love anything lemons
Wonderful! Thank you, Annie!
Can I use almond flour instead of “good quality flour”?
I honestly don’t think it will have the same light texture, and to be honest, I’ve never tried so I can’t say for sure. Is it to make them gluten free? I would try gf flour with xanthan gum, first.