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. 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
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)
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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Can I replace yoghurt fully with buttermilk?
No, buttermilk is liquid and yogurt is a solid. I haven’t tried it, but cannot image they will turn out.
Love your muffin with peaches recipe . I bake it frequently .
It’s so good toasted in a toaster oven . Crunchy outside and moist inside
I have also substituted the peaches with blueberries
Nice! Peach and blueberry together is good, too! Thanks Eny, so glad you like them. (May I ask a favor? Can you click the 5 stars above the PRINT button above?) Thanks!
Do you have an apple muffin recipe? Thank you!
Hi Rose, I have yet to try apples in my muffin recipe, but I’m almost positive they would be wonderful. Just use this recipe and peel and cut the apples into bite size pieces, toss in a little lemon juice so they don’t brown, then proceed with the recipe. As soon as this heat wave is over, I’ll be trying them. I do have an apple scone recipe if you’re interested. You can find it here.
Hi Christina, I plan on making these this week with premade store bought gluten free flour. I am wanting to know if you use raw rhubarb or if you stew it first and allow to cool a little before adding it to the other ingredients? Thanks
Hi Diana, since you’re commenting on my peach recipe, here is the rhubarb recipe. I used it raw, but I’m sure you could very lightly roast it (doesn’t fall apart) first if you’d like.
Hi, Looks like a wonderful recipe!! If I wanted to make this in a loaf pan, how long would I bake it? Thank you!!
Hi Susan, so sorry for the delay in responding. The loaf tin will take much longer. I believe it’s about 50 minutes? When I make one I’ll check, but once you start really smelling the cake, test the center of it before pulling it out. Enjoy!
Could I use vanilla flavored Greek yogurt instead of plain Greek yogurt?
Yes, they will be vanilla flavored, which isn’t a problem, but will also be sweeter, since the yogurt is sweetened. However, these muffins are on the not so sweet side, so it may be just fine for you. See how you like it and make adjustments next time – enjoy!
[…] 8/2020: this recipe is great with peaches, too! If you read the post on the peach muffins you’ll see that a loyal reader got upset with […]
I’ve made several variations of this recipe with fruit including blueberry rhubarb, morello cherry with medjool dates and later today, I’m going to make a variation with pumpkin and pecans. Thanks for the recipe. I’m enjoying playing with it and seeing what I can create.
Fantastic, Lena! I do the same thing! Since you love the recipe, would you mind giving me a 5 star rating (above the PRINT button on the recipe card? It helps with google! Thank you!!)