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!
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 cup 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
Serving: 1 muffin | Calories: 221kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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