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.
As an Amazon Associate I earn from qualifying purchases.
“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?
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
Pin for later!
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This is delicious! I used strawberries because I figured out my peaches were not ripe yet, and I had the dry ingredients already mixed. I had strawberry yogurt so used that as the yogurt. It was amazing! I will for sure use this recipe again when the peaches are ripe.
Yay! Happy to hear you love them, too, Kelly! I recently posted this recipe for strawberry muffins and will be sharing raspberry ones very soon, too. There hasn’t been one fruit or flavor we haven’t loved using this base recipe!
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.
Thanks, Jennifer! Glad you like them. If you’re peaches aren’t really flavorful, those additions are definitely a good idea! :)
How long do you cook for if using a loaf tin?
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.
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!
I’m very confused. Did you make this peach muffin recipe or another one?
I have the same Chinese style plates! I got them from a neighbour, wonder where they come from.
The Blue Willow design is probably one of the most popular plate designs, ever! It’s such a classic in the UK and I just read it’s the reason for the term, “Blue plate special!” Check out this site that details more about the design.
Can I use whole wheat flour
I haven’t tried Lorraine. Can you try half whole wheat and half white first to see how they turn out and then proceed with ww if it works?
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
Oooh, good to know, Lorraine! Thank you!
Can I use gluten free flour?
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!