Bursting with fresh fruit, these Peach Muffins are a delicious breakfast or snack option to share with the kids. You can use fresh or frozen peaches and make the muffins in under 30 minutes. So yum!
Peach Muffins
I’ve been making my Banana Peach Muffins for years, but this season, I wanted a straight Peach Muffin to really let that one fruit shine. These muffins, which are extra fluffy from yogurt, are tender and so flavorful.
Plus, you can make them with diced fruit or pureed fruit, so you can customize them for the preferences of your kids. (I know not all kids like pieces of fruit in their muffins.)
There are also a few spice options so you can add more or less flavor as you like.
(You may also like Yogurt Muffins and Donut Muffins.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make this healthy muffin recipe, you’ll need the following ingredients ready to go.
- Whole wheat flour: This type of flour absorbs a lot of moisture and is a great match for the yogurt in the recipe—which ensures that the muffins bake through.
- Baking powder, baking soda, salt: These help the muffins rise and round out the flavor.
- Whole milk plain yogurt: I love this ingredient in muffins since it add nutrition, but also a lot of moisture.
- Honey (or maple syrup): You can use either here. Avoid honey for babies under age 1.
- Unsalted butter (melted and slightly cooled): I prefer to use unsalted butter and add a little salt.
- Eggs (lightly beaten): I bake with large eggs, so use that size to have the right volume here.
- Vanilla extract: You can use pure vanilla extract or artificial vanilla extract here.
- Peaches: You can use fresh or frozen peaches. If using frozen, cut them up into small pieces with kitchen scissors.
- Ground dried ginger or cinnamon: These are optional to add more flavor.
Step-by-Step Instructions
Below is a look at how to make these muffins at a glance so you know what to expect. For the full recipe, including the amounts and timing, scroll down to the end of the post.
- Stir together the dry ingredients in a large bowl. Mix the wet ingredients in a separate bowl.
- Finely dice the peaches. I leave the skin on since it’s easier.
- Stir the wet ingredients into the dry ones, then fold in the peaches.
- Transfer batter to a greased standard-size muffin pan and bake. (A nonstick muffin pan and nonstick spray, rather than paper liners, is the best choice here.)
TIP: Even if using a nonstick muffin pan, you’ll want to coat with nonstick spray or butter to ensure the muffins come out of the pan easily.
Frequently Asked Questions
You really don’t have to, especially when you dice the peaches small. If you want to, you can though.
You can freeze sliced peaches for future baking or smoothies, or you can dice them up and bake them into these muffins.
Yes, just be sure to dice them up finely first so they soften as the muffins bake.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
- I like using whole milk regular yogurt in this recipe. To use Greek yogurt, add 2 tablespoons milk too.
- Dairy-free: Use a nondairy yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- For the best peach flavor, use peaches that taste great when eaten fresh.
- Top with butter, nut butter, or jam as desired.
- To make with frozen peaches, dice up with kitchen scissors and add to the batter.
- You may also like my Blueberry Yogurt Muffins.
Related Recipes
Muffins
Fluffy Almond Flour Muffins
Recipes
5-Minute Peach Puree
Breakfast
Easy Peach Muffins (with Banana)
Snacks
Easy Stewed Peaches
I’d love to hear your feedback on this post, so please comment below to share!
Fluffy Peach Muffins
Ingredients
- 1½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk plain yogurt
- ¼ cup honey (or maple sryup)
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 2 cups finely diced peaches
- ¼ teaspoon ground dried ginger or cinnamon (optional)
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Add the peaches, stirring gently to combine.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Video
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- To make with all purpose flour, bake as directed but lengthen the baking time by about 2 minutes.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Dice up as needed for younger eaters.
- Top with butter, nut butter, or jam as desired.
- To make with frozen peaches, dice up with kitchen scissors and add to the batter.
Nutrition
This post was first published July 2022.
If I could give this 10 stars, I would. Easily my favourite cupcake/muffin recipe for 2023! Soooo good. Although I use canned peaches cause that is what I have available.
If I could give this 10 stars, I would. Easily my favourite cupcake/muffin recipe for 2023!
Hi, if I only half fill the muffin cups will it work OK? I don’t have mini-mufgin trays and I have to make quite a few. Also, do they work out if you double the recipe,
If you fill half of the muffin, they will work out but you’ll want to bake them for less time. Doubling the recipe should work out fine. Enjoy.
I live at high altitude ( Boulder, CO) and this recipe didnt quite work out for me. I had to cook an extra 5 min, and most of the muffin stuck to the liner. Great flavor though!
I actually don’t recommend liners with muffins since they don’t usually have enough fat to avoid sticking. You could spray with nonstick spray lightly next time. That would help.
These are delicious! I substituted sour cream for the yogurt as I forgot I had run out. I also used canned peaches that I diced and drained slightly. The muffins are nice and moist and not too wet, and not overly sweet but just enough. A great change from our usual muffin flavors!
I am so glad to hear that and thanks for letting me know the swaps you did!
Have you tried this with canned peaches?
I think they should work fine, I would just drain them and pat them dry, then dice up.
Would this be okay without any sweetener at all for babies?
Probably would be if the peaches have good flavor!
Hi! Love your emails, first time commenting 😊 can I use agave instead of honey? Making for my 4 year old but may also share with my 8 month old a bit. I know no honey before 1 but is it a big deal for a negligible amount?
Hi- You can use agave or maple syrup. All honey is a no-go for kids under 1 due to the slight risk of infant botulism, which isn’t about the sugar. But those other options will work!
Thanks! I think I’ll try the agave but I forgot maple syrup is a good option too 🙂
Can we use greeek yogurt?
Sure, that will work
If using peach purée instead of diced peaches, how much purée?
I would do half peach puree and half yogurt (so 1/2 cup each). That will yield about 10 muffins. I think the batter will be too wet if you add peach puree on top of a cup of yogurt. I hope that helps!