Pecan and Peach Yogurt Muffins

By: Caroline Hurley, Taste Love & Nourish

Serving Size: 18 muffins

Cook Time: 15 mins Prep
20 mins Cooking

Sweet peach meets buttery pecan in these muffins that are perfect for a wholesome snack or breakfast.


2 tablespoons pecan pieces

2 cups all-purpose flour

2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup coconut sugar or granulated sugar

1 teaspoon ground cinnamon

2 large eggs

1/4 cup avocado oil

1 cup plain lowfat Greek yogurt

1/2 cup lowfat milk

2 teaspoons pure vanilla extract

1 cup (about 2 medium) fresh peaches, chopped

For the streusel topping::

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

Pinch of salt

2 tablespoons packed dark brown sugar

2 tablespoons salted butter, melted


  1. Preheat your oven to 350 degrees. Lightly grease a 12-cup muffin tin or line it with paper muffin cups or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.
  3. In another bowl, beat the eggs lightly. Add the avocado oil, yogurt, milk and vanilla. Whisk until combined.
  4. Add the egg mixture to the flour mixture along with the chopped peaches and pecans. Fold the ingredients together just until combined. Do not overmix.
  5. To make the streusel, combine the flour, cinnamon, salt, brown sugar and pecans in a small bowl. Add the melted butter and mix to form small clumps.
  6. Spoon the batter into the prepared tins. Divide the streusel topping evenly over the muffins.
  7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.

Nutritional Facts:




6 g

Saturated Fat

1.5 g


190 mg


26 g


1 g


4 g