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Fluffy Peach Muffins

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Calories 141kcal

Ingredients

  • 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.

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 3/4 cup. Add 1/4 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

Serving: 1muffin | Calories: 141kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 154mg | Potassium: 133mg | Fiber: 2g | Sugar: 9g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg