Peach Muffin Recipe

3.91 from 21 votes

Try these healthy peach muffins made with fresh peaches, buttermilk, and yogurt. This easy recipe can be adjusted for a gluten-free version.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: peach buttermilk muffins, peach muffins

Servings: muffins

Calories: 125kcal

Author: MelissaKNorris

Equipment

Measuring Cups and Spoons
Mixing Bowls
Electric Mixer
Silicone Spatula
Muffin Tin

Ingredients

Wet Ingredients:

4 whole Eggs
1/2 cup Butter softened
3/4 cup Sugar I use organic evaporated cane juice
2 teaspoons Vanilla
1 cup Plain Yogurt
1 cup Buttermilk
2 cups Peaches diced

Dry Ingredients:

2 1/2 cups All-Purpose Flour or 3 cups spelt flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon

Instructions

Preheat oven to 400°F, and prepare your muffin tins with muffin liners or grease them well.
In a bowl, combine the flour, baking soda, baking powder, and cinnamon. Set aside.
In a separate bowl, cream together eggs, butter, vanilla and sugar. Add milk and yogurt.
Pour the dry ingredients into the wet ingredients, and mix until just combined.
Gently fold in peaches and fill the muffin tins with the prepared batter.
Bake for 18 to 20 minutes until the muffin tops are golden brown and a toothpick inserted in the center comes out clean (increse the baking time slightly longer for the jumbo tins.)

Notes

Before storing your peach muffins, make sure to cool completely. Then, store them at room temperature for about 3-4 days. To store them in the freezer, place cooled muffins in a single layer in a freezer-safe bag or container.

When you're ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.

Nutrition