Sunday, August 22, 2010

Fresh Peach Yogurt Breakfast Muffins

My husband  and I love fruit of all kinds and use a lot of it in our meals, especially during the summer. I had  some fresh Michigan Red Haven peaches that needed to be eaten, so I made Fresh Peach Yogurt muffins.  I haven't made muffins in awhile, because I have been baking cupcakes.  Muffins are so quick and easy to make for a Sunday breakfast, or an afternoon snack. There is nothing better than warm muffins straight out of the oven with butter or honey, and a steaming cup of coffee to make everything right with the world.  I modified Karen's Peach muffins from

2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 egg, beaten
1/3 c. vegetable oil
1/3 c. milk
1 (5 oz.) carton peach yogurt
1 c. fresh peaches,  chopped
2 tbsp. brown sugar
1 tsp. ground cinnamon
Combine first seven ingredients in a large bowl. Mix egg, oil, milk, yogurt and dried peaches. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin tins 2/3 full. Bake at 400 degrees 20 min or until  golden. Combine brown sugar and cinnamon and sprinkle over warm muffins.


  1. Becky, I like this, I have some nectarines I need to use up, I'm going to try and swap them for the peaches. I love muffins too!

  2. This looks fantastic. I think the cinnamon sugar sprinkled on top is so incredibly inviting.


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