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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! 

peach muffin with out of focus teapot in the background

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!

inside of a peach muffin

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!

best muffin recipe ever

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?

rhubarb yogurt muffins in a basket

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.

peach cake on a plate

Who doesn’t love fresh peaches? I love this peach custard pie which you can make all year long.

fresh cut peaches in a bowl

Let’s get on with the peach muffins, though, shall we?

peach muffin with out of focus teapot in the background

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

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.)

sifted dry ingredients in a bowl

In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.

egg and yogurt mixture

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.

adding liquid to dry ingredients

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.

peach muffins in a tray

This recipe makes about 8 large muffins or 12 regular size.

four peach muffins shot overhead

I sometimes make 6 large muffins and a mini loaf.

peach muffin loaf

Although the peach muffins freeze nicely, there’s nothing like them when they’re freshly baked!

halved peach muffin with more in background

Just look at that crumb: incredibly light and fluffy!

opening a peach muffin

Enjoy! 

peach muffins in parchment paper

Looking for other ways to use peaches? Try this no-peeling-needed peach cake.

inside of a peach muffin

Peach Muffins (with Yogurt and without Butter)

Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The lightest and fluffiest peach muffin recipe you'll ever find! No butter, lots of fruit and a whole cup of yogurt!
4.8 from 205 votes

Special Equipment

  • 1 loaf tin (optional)
  • 12 muffin cups

Ingredients

  • 2 cups flour (good quality)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 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 cup 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

Serving: 1 muffin | Calories: 221kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Pin for later!

peach muffins pin

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4.81 from 205 votes (204 ratings without comment)

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88 Comments

  1. These were great as is but I’ll still play with the recipe next time and see how the flavor is enhanced with some ginger, vanilla and/or a little cinnamon. The fresh peach flavor really comes though on these. Super light too.

    1. Hi Bronte, at least 45 minutes. Depends on your oven and tin. When you smell it coming from the oven, give it 5 minutes and check with a cake tester or skewer.

  2. I halved the recipe and used 1 ripe banana instead of sugar – do not recommend – I think if I had used raisins or dates paste it would have tasted better. XD I Tastes like scones (the British version, not sure how American ones taste) with fruit in it – I like scones, but not what I was going for. Nonetheless, my daughter and I had fun making these together!

      1. As you suggested I tried half whole wheat and half all purpose flour. It turned out amazing… will try all whole wheat flour next time. Thanks

    1. Funny you ask, I was going to try this weekend! I believe others have made them successfully, but I have yet to try, Klara. Sorry I can’t be more helpful, yet!