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 my plum 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 peach cobbler and blender peach ice cream, too!
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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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?)
I calculated it as 184 calories per muffin for the recipe above with 12 muffin yield. I used fage 0% and 1% milk for the calculation and didn’t count Demerara on the top.
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.