Go Back
–+ servings
muffins made with greek yogurt and fresh peaches.
Print Recipe
No ratings yet

Greek Yogurt Peach Muffins

These Greek Yogurt Peach Muffins are soft, moist, and filled with fresh peaches. Honey or maple syrup adds sweetness, while an optional pecan streusel gives the tops a delicious, crumbly finish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12
Author: Rena Awada

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ⅓ cup coconut oil
  • ½ cup honey or maple syrup
  • 2 large eggs
  • ¾ cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Add-Ins

  • 2 medium diced fresh peaches about 1½ cups
  • 1 tablespoon flour for tossing with peaches

Optional Streusel Topping

  • ¼ cup flour of choice
  • 2 tablespoons coconut sugar or brown sugar
  • 1 tablespoon coconut oil
  • ¼ cup chopped pecans
  • ¼ teaspoon cinnamon

Instructions

  • Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or lightly grease it.
  • In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt.
    mixing the dry flour ingredients for muffins.
  • In a large bowl, whisk together the melted ⅓ cup coconut oil, ½ cup honey or maple syrup, 2 large eggs, ¾ cup plain Greek yogurt, and 1 teaspoon vanilla extract until smooth.
    Mixing wet ingredients for muffins in a bowl.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
    Making the muffin batter.
  • Toss the 2 medium diced fresh peaches with 1 tablespoon flour, then gently fold them into the batter.
    adding shopped peached in muffin batter.
  • To make the streusel topping, mix together the ¼ cup flour of choice, 2 tablespoons coconut sugar or brown sugar, 1 tablespoon coconut oil, ¼ cup chopped pecans, and ¼ teaspoon cinnamon until crumbly.
    Making streusel for muffins in a bowl.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with streusel if using.
    Adding muffin batter to a muffin pan.
  • Bake for 20-22 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
    Baked muffins on a wire rack.

Notes

  • Measure the flour by spooning it into the measuring cup and leveling the top.
  • Bring the eggs and Greek yogurt to room temperature so the melted coconut oil does not become solid.
  • Choose ripe but firm peaches and dice them into small pieces.
  • If the peaches are very juicy, pat them dry before tossing them with flour.
  • Do not add more than 1½ cups of peaches, or the muffins may become too wet.
  • Mix the batter only until combined. Overmixing can make the muffins dense.
  • Start checking the muffins at 20 minutes, since oven temperatures can vary.
  • Store them at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze completely cooled muffins for up to 3 months.

Nutrition

Calories: 235kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg