Peach Yogurt Muffins
Brighten your mornings or add a touch of sweetness to your afternoon with these tender and fruity Peach Yogurt Muffins! Made with fresh, juicy peaches and the creamy tang of plain Greek yogurt, these muffins strike the perfect balance between moist texture and a natural fruity flavor. Packed with wholesome ingredients like all-purpose flour and vanilla extract, each muffin is a bite-sized delight enhanced by the option of a crunchy turbinado sugar topping. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, snacks, or brunch spreads. Plus, they store beautifully, making them a perfect make-ahead treat! Whether enjoyed warm or at room temperature, these peach muffins promise to become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Plain Greek yogurt
- 0.25 cup Milk
- 1 large Egg
- 0.33 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh peaches, diced
- 2 tablespoons Optional: Turbinado sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the Greek yogurt, milk, egg, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the diced peaches, being careful not to crush them. Distribute the batter evenly among the prepared muffin cups.
If desired, sprinkle the tops with turbinado sugar for a lightly sweet and crunchy topping.
Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 412.0 g | 150% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 219.1 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 455 mg | 35% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
