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5 from 1 vote

Peach Muffins

Recipe from Two Peas and Their Pod

Soft, fluffy muffins bursting with fresh peach flavor and topped with a sweet cinnamon sugar crunch. Perfect for summer mornings or snack time!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon, Greek yogurt, peach
Servings: 12 muffins
Calories: 242kcal

Ingredients

For the muffins:

  • 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1 1/2 cups diced peaches

For the cinnamon sugar topping

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the 2 cups of flour, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
  • Add the Greek yogurt and mix until combined.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix. Place the peaches in a small bowl and toss with 2 teaspoons of flour. Gently fold in the peaches.
  • Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. In a small bowl, stir together the turbinado sugar and cinnamon. Sprinkle over the muffins.
  • Bake for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Notes

How to Store the Muffins:
  • At Room Temperature: Store cooled muffins in an airtight container for up to 2 days. A paper towel in the bottom helps absorb moisture.
  • To Freeze: Let muffins cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw before enjoying. 

Nutrition

Calories: 242kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 115mg | Potassium: 140mg | Fiber: 1g | Sugar: 18g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg