Peach Muffins
I’ve been making my Banana Peach Muffins for years, but this season, I wanted a straight Peach Muffin to really let that one fruit shine. These muffins, which are extra fluffy from yogurt, are tender and so flavorful. Plus, you can make them with diced fruit or pureed Peach Puree, so you can customize them for the preferences of your kids. (I know not all kids like pieces of fruit in their muffins.) There are also a few spice options so you can add more or less flavor as you like. (You may also like Yogurt Muffins and Donut Muffins. And if you have more peaches to use, try my Stewed Peaches, Peach Smoothie, and Peach Crumb Bars.)
Ingredients You Need
To make this healthy peach muffin recipe, you’ll need the following ingredients ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Whole wheat flour: This type of flour absorbs a lot of moisture and is a great match for the yogurt in the recipe—which ensures that the muffins bake through. Baking powder, baking soda, salt: These help the muffins rise and round out the flavor. Whole milk plain yogurt: I love this ingredient in muffins since it add nutrition, but also a lot of moisture. Honey (or maple syrup): You can use either here. Avoid honey for babies under age 1. Unsalted butter (melted and slightly cooled): I prefer to use unsalted butter and add a little salt. Eggs (lightly beaten): I bake with large eggs, so use that size to have the right volume here. Vanilla extract: You can use pure vanilla extract or artificial vanilla extract here. Peaches: You can use fresh or frozen peaches. If using frozen, cut them up into small pieces with kitchen scissors. Ground dried ginger or cinnamon: These are optional to add more flavor.
Step-by-Step Instructions
Below is a look at how to make these peach muffins at a glance so you know what to expect. For the full recipe, including the amounts and timing, scroll down to the end of the post. TIP: Even if using a nonstick muffin pan, you’ll want to coat with nonstick spray or butter to ensure the muffins come out of the pan easily.
How to Store
Once cooled, store Peach Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture). You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave. (Try my yummy Banana Yogurt Muffins for a different flavor variation, too.)
Best Tips for Success
I like using whole milk regular yogurt in this recipe. To use Greek yogurt, add 2 tablespoons milk too. Dairy-free: Use a nondairy yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours. Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe. Dice up as needed for younger eaters. For the best peach flavor, use peaches that taste great when eaten fresh. Top with butter, nut butter, or jam as desired. To make with frozen peaches, dice up with kitchen scissors and add to the batter. You may also like my Blueberry Yogurt Muffins.
I’d love to hear your feedback on this post, so please comment below to share!
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This post was first published July 2022.
