Description
These Peach Muffins are bursting with flavor from diced peaches and a hint of cinnamon. They’re easy to make, perfect for breakfast or a snack, and sure to please anyone who loves homemade baked goods!
Ingredients
Scale
- 2 cups all-purpose flour
- 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
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners, spraying them with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract, mixing until combined.
- Incorporate the Greek yogurt and mix well.
- Gradually add the dry ingredients, mixing on low until just combined. Be careful not to over mix. Toss the peaches with a bit of flour in a separate bowl, then gently fold them into the batter.
- Evenly distribute the muffin batter into the lined cups. For easy serving, use a large ice cream scoop.
- In a small bowl, combine turbinado sugar and cinnamon, then sprinkle it over the muffins.
- Bake for 20-24 minutes or until golden and a toothpick comes out clean from the center.
- Let the muffins cool in the pan for 5 minutes, then remove and enjoy!
Notes
For best results, use ripe peaches for natural sweetness.
You can substitute Greek yogurt with sour cream if needed.
Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg