Peach Muffin Recipe
Try these healthy peach muffins made with fresh peaches, buttermilk, and yogurt. This easy recipe can be adjusted for a gluten-free version.
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
Calories: 125kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 88mgPotassium: 61mgFiber: 1gSugar: 8gVitamin A: 188IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!