Description

These Peach Muffins are bursting with flavor from fresh peaches and a touch of cinnamon. With a simple prep and fluffy texture, they are perfect for breakfast or a snack. Enjoy homemade goodness in each bite!

Ingredients

Scale

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
2 tablespoons turbinado sugar
1/4 teaspoon ground cinnamon

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Instructions

Preheat the oven to 375°F and prepare a muffin tin with paper liners, spraying them with nonstick cooking spray.
In a medium bowl, combine 2 cups of flour, baking powder, ground cinnamon, and salt, then set aside.
In a stand mixer, beat butter and granulated sugar together until light and fluffy for about 2 minutes. Add the eggs and vanilla extract, mixing until combined.
Incorporate the Greek yogurt and mix until all ingredients are combined.
Add the dry ingredients to the mixture, stirring on low until just combined to avoid overmixing. Toss diced peaches with 2 teaspoons of flour, and gently fold into the batter.
Evenly distribute the muffin batter among the prepared cups using a large ice cream scoop.
In a small bowl, mix turbinado sugar and ground cinnamon and sprinkle over the muffins before baking.
Bake for 20-24 minutes until the tops are golden and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

For best results, use ripe peaches to enhance the flavor.
These muffins can be stored in an airtight container for up to 3 days.
Freeze muffins for longer storage; they can be reheated in the microwave.

Nutrition

Serving Size: 1 muffin
Calories: 195
Sugar: 11g
Sodium: 140mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg