Bursting with fresh fruit, these Peach Muffins are a delicious breakfast or snack option to share with the kids. You can use fresh or frozen peaches and make the muffins in under 30 minutes. So yum!

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 fruit, 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.

Ingredients You Need

To make this healthy muffin recipe, you’ll need the following ingredients:

• 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)
• Vanilla extract
• 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 muffins at a glance so you know what to expect. For the full recipe, scroll down to the end of the post.

1. Stir together the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl.
2. Finely dice the peaches. I leave the skin on since it’s easier.
3. Stir the wet ingredients into the dry, then fold in the peaches.
4. Transfer batter to a greased standard-size muffin pan and bake.

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 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.

Best Tips for Success

• I like using whole milk regular yogurt in this recipe.
• 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: Sup 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.
• Top with butter, nut butter, or jam as desired.
• To make with frozen peaches, dice up with kitchen scissors and add to the batter.

I’d love to hear your feedback on this post, so please comment below to share!

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

• In a medium bowl, stir together the flours, baking powder, baking soda, and salt.

• In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.

• Gently stir the yogurt mixture into the flour mixture.

• Add the peaches, stirring gently to combine.

• Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store 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.
• To make with all purpose flour, bake as directed but lengthen the baking time by about 2 minutes.
• Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter.
• Gluten-free: Sup 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.
• Top with butter, nut butter, or jam as desired.
• To make with frozen peaches, dice up with kitchen scissors and add to the batter.

Serving: 1muffin, Calories: 141kcal, Carbohydrates: 20g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 154mg, Potassium: 133mg, Fiber: 2g, Sugar: 9g, Vitamin A: 263IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg