Peach Muffins with Olive Oil
No butter, low sugar, and full of fresh peach, these muffins are as wholesome as they are delicious! Christina's Cucina's recipe incorporates yogurt for a soft and rich crumb and olive oil to balance the fruit's sweetness. They're the ideal summer bake - quick, easy, and delicious!
- 2 cups Flour
- 2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/4 tsp. Salt
- 1/2 cup Sugar
- 2 Eggs
- 1/2 cup Extra virgin olive oil
- 1 cup Plain yogurt
- 2 large Peaches, fresh & chopped (~1 1/2 cups)
- Turbinado sugar To Finish
Preheat the oven to 350F degrees. Grease or line 12 muffin molds with muffin liners; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate smaller bowl, whisk the eggs, olive oil, and yogurt together until smooth and creamy. Gently stir the yogurt mixture into the flour mixture, until just combined.
Delicately fold the chopped peaches evenly into the batter; be careful not to over-mix.
Transfer the batter evenly between the muffin molds. Sprinkle with coarse sugar (or pearled sugar) if desired. Bake for 18-20 minutes until the center is puffed and the tops are lightly golden or until a toothpick inserted into the center comes out batter-free.