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. And you may also enjoy this easy peach cake recipe.
Who doesn’t love fresh 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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These are the best muffins I made! Moist and delicious and and easy to make. How do I keep then,,,freeze? keep in refrigerator? on the kitchen counter?
They are best the day of making them, so if you can, I’d freeze them, but they are fine on the counter for a day. :)
This is a fantastic recipe! It’s moist without being oily, and it’s not too sweet. The first time, I made the muffins with peaches and they were excellent. This time, though, I found myself with a lot of pears so I used those instead. I made a double batch and they are equally excellent. This will be my go-to muffin recipe :)
Too funny that I was JUST talking to my aunt in Scotland about this recipe as she had plums on her tree. She said she’s never made muffins so I told her this the recipe she needs to use! So glad you found them, I agree, it’s the only recipe I will use for muffins :) Thanks, Pam!
Can you use canned peaches?
Yes!
Hi Christina! I got fresh peaches today and was looking for a muffin recipe. The yogurt instead of butter totally drew me in. I used a vanilla green protein yogurt from Aldi and they came out wonderful. The texture was great and they weren’t too sweet. I invited my parents over for dinner and we had these for dessert. My fiancé was really disappointed when I sent the rest home with my parents but I promised to make more tomorrow.
I do have a question – how long do these keep on the counter and would you suggest refrigerating them at any point?
Wonderful! I just keep them out for a day, freeze for any longer. 🤩
What kind of olive oil do you use? Virgina, Extra Virgin or Light Olive Oil? Thanks!
Hi Kathy, definitely don’t use extra virgin as it’s too strong (and expensive). I either use olive oil or 1/4 cup extra virgin and 1/4 cup of another light oil like grapeseed oil. Let me know how you like them!
Thanks Christina. I have been using Filippo Berio Extra Light Tasting Olive Oil for fraying and baking. I thought I saw on maybe it was the plum muffin recipe that you mentioned Extra Light so I found it and have used it all the time now and like it. And others like the muffins, too. Thanks for a great recipe! i.
Very happy to hear it, Kathy! :)
Christina, How come my muffins do not turn out brown on top like yours? I keep them in 20 minutes and do not add the sugar on top. I guess I am scared to keep them in much longer. Am I supposed to keep them in til they turn brown on top? They are great even a little lighter but yours look really nice with the brown top. Our oven is newer so I don’t think it is the wrong temperature. Thanks!
Hi Kathy, there could be a few reasons, but definitely don’t be afraid to keep them in a bit longer, or even turn the heat up 25 degrees. Ovens vary greatly in how they bake (also, if you have convection, use it). If your parchment paper is up around the batter, I find that it hinders browning, so I try to keep them lower. You definitely want some browning on the top. Hope this helps!
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