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 orange cranberry muffins, raspberry muffins, pumpkin banana muffins–any fruit or flavor combination 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. Learn the surprising benefits of peaches, and you’ll be also wanting to bake 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 to Make the Peach Muffins Batter
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 the Peach Muffins
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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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