Pecan and Peach Yogurt Muffins

Submitted by:

American Pecan Council | Caroline Hurley, Taste Love & Nourish

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 butter, 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.

Nutrition facts




6 g

Sat Fat

1.5 g


190 mg


26 g


1 g


4 g

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