Greek Yogurt Peach Muffins

Name: Greek Yogurt Peach Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon salt; ⅓ cup coconut oil; ½ cup honey or maple syrup; 2 large eggs; ¾ cup plain Greek yogurt; 1 teaspoon vanilla extract; 2 medium diced fresh peaches (about 1½ cups); 1 tablespoon flour (for tossing with peaches); ¼ cup flour of choice; 2 tablespoons coconut sugar or brown sugar; 1 tablespoon coconut oil; ¼ cup chopped pecans; ¼ teaspoon cinnamon

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These Greek Yogurt Peach Muffins are soft, moist, and filled with juicy pieces of fresh peach. They are naturally sweetened with honey or maple syrup and made with Greek yogurt for a soft and fluffy texture.

peach muffins stacked over each other on a cooling rack.

Fresh peaches don’t last long in my house, but when I have a few extra-ripe ones, muffins are one of my favorite ways to use them, along with this peach blueberry crisp.

As a busy mom of five, I love having homemade muffins ready for breakfast or an afternoon snack. They are easy to pack; the kids can grab one on the way out, and extras freeze well for another day.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

20 mins

Key Ingredients

Here are a few notes about the main ingredients. The recipe card further down has the complete measurements.

All-purpose flour: Spoon the flour into the measuring cup and level it with a knife. Scooping it directly from the bag can pack in too much and make the muffins dry.
Baking powder and baking soda: Using both helps the muffins rise and gives them a lighter texture.
Cinnamon: A small amount adds warmth without covering the fresh peach flavor.
Coconut oil: Melt it, then let it cool slightly before mixing with the other ingredients.
Honey or maple syrup: Either works. Honey has a slightly stronger flavor, while maple syrup gives the muffins a softer sweetness.
Eggs: Let them come to room temperature so they blend more easily with the coconut oil.
Greek yogurt: Plain Greek yogurt adds moisture and a light tang. I prefer using 2% or full-fat yogurt for the best texture.
Vanilla: Brings out the sweetness of the peaches.
Fresh peaches: Choose peaches that are ripe but still firm enough to dice. Very soft peaches can release too much juice.
Pecans: Optional, but they add a nice crunch to the streusel.

Do I need to peel the peaches?

No. You do not have to peel the peaches. The skin softens after baking and becomes barely noticeable.

If your peaches have thick or fuzzy skin, you can peel them first. Use a vegetable peeler or carefully peel them with a small knife. But I’ve never found the need to peel peaches.

How to Make Peach Muffins

Prepare the oven and pan: Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly coat it with cooking spray.

Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Mix the wet ingredients: In a large bowl, whisk the melted and slightly cooled coconut oil with the honey or maple syrup. Add the eggs, Greek yogurt, and vanilla. Whisk until smooth.

process shot to make the wet and dry ingredients for the peach muffins.

Make the batter: Add the dry ingredients to the wet ingredients. Stir with a spatula just until you no longer see dry streaks of flour. A few small lumps are fine.

Prepare the peaches: Toss the diced peaches with 1 tablespoon of flour. Gently fold them into the batter.

Make the streusel: In a small bowl, mix the flour, coconut sugar, pecans, cinnamon, and coconut oil until it forms small crumbs.

process shot to make the batter and adding the peaches to the batter.

Fill the muffin pan: Divide the batter evenly among the 12 muffin cups, filling each one about three-quarters full. Sprinkle the streusel over the batter, if using.

Bake: Bake for 20-22 minutes. The muffins are ready when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Let the muffins cool in the pan for 5 minutes. Transfer them to a wire rack and allow them to finish cooling.

process shot to add the muffin batter to pan and then baking.

Tips for The Best Peach Muffins

Allow the Greek yogurt and eggs to come to room temperature before you begin. Cold ingredients can cause the melted coconut oil to firm up. Unless you are using liquid coconut oil.
Let the coconut oil cool slightly after melting it. Don’t add very hot oil to the eggs. I sometimes use liquid coconut oil when I can, so I don’t have to worry about this step.
Dice the peaches into small pieces so you get some in every bite.
If the peaches are very juicy, pat them dry with paper towels before adding them to the batter.
Tossing the peaches with flour helps distribute them throughout the muffins.
Mix the batter only until everything is combined. Overmixing can make the muffins dense.
Divide the batter evenly so all 12 muffins finish baking at the same time.
Let the muffins rest in the pan for only about 5 minutes before handling. Then, move them to a cooling rack to keep the bottoms from getting soggy.
Wait until the muffins cool before storing them.

Common Mistakes to Avoid

Using overly soft peaches: Very ripe peaches taste delicious, but they can add too much liquid to the batter. Choose ripe peaches that still hold their shape when you dice them.
Mixing cold ingredients with coconut oil: Cold Greek yogurt or eggs can cause melted coconut oil to turn solid. Room-temperature ingredients blend more smoothly and create a more even batter.
Overmixing the batter: Stir only until the wet and dry ingredients come together. The batter does not need to be completely smooth.
Adding extra peaches: It may be tempting to add more, but too much fruit can make the centers wet and heavy. Stick with 1½ cups.
Overbaking the muffins: Start checking them at 20 minutes. The toothpick may have a few moist crumbs, but it should not have wet batter.

Common Questions

Can I use frozen peaches?

Yes, but fresh peaches will give you the best texture. Thaw frozen peaches completely, drain the liquid, and pat them dry before you dice them. Don’t add them to the batter while frozen, because the extra moisture can affect baking time and texture.

Can I use canned peaches?

Canned peaches can also work. Choose peaches packed in juice, not heavy syrup. Drain them thoroughly, pat them dry, and cut them into small pieces before measuring.

Can I use regular yogurt instead of Greek yogurt?

Yes, but regular yogurt is thinner and may make the batter a little looser. Use plain, unsweetened yogurt and choose a thicker variety when possible.

Can I use flavored Greek yogurt?

Plain Greek yogurt is best because it lets you control the sweetness and peach flavor. Vanilla yogurt can work, but it may make the muffins sweeter.

Why are my peach muffins soggy?

The peaches may have been overly ripe or very juicy. Pat the diced peaches dry, use only 1½ cups, and let the muffins cool on a wire rack.

Variations and substitutions

Use nectarines instead of peaches.
Change the oil: You can use melted butter or a mild-flavored oil instead of coconut oil.
Add more spice: Add a pinch of nutmeg or ginger along with the cinnamon.
Skip the nuts: Leave the pecans out of the streusel if needed.
Try another nut: Chopped walnuts or almonds can replace the pecans.
Keep them simple: Leave off the streusel for a softer, less sweet breakfast muffin.
Add a little crunch: Sprinkle coarse sugar over the batter instead of making the streusel.
Use white whole-wheat flour: You can replace up to half of the all-purpose flour with white whole-wheat flour. The muffins may be slightly denser.

Sliced the muffin in half to show the inside of it with peach morsels.

How to store them

Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for up to 2 days.

Because they contain fresh peaches, I recommend refrigerating them if you plan to keep them longer. They will stay fresh in the refrigerator for up to 5 days. Place a paper towel under and over the muffins to help absorb extra moisture.

How to freeze

Let the muffins cool completely, then place them in a freezer-safe bag or container. Freeze them for up to 3 months.

Thaw a muffin overnight in the refrigerator or leave it at room temperature for about an hour. You can also microwave it for 20 to 30 seconds, or until warmed to your liking.