Best Peach Almond Yogurt Muffins Recipes

Peach & Almond Yogurt Muffins image

Provided by Pink Penguin

Categories Dessert

Time 40m

Yield 12 Muffins

Number Of Ingredients 8

Steps:

Preheat the oven to 180c/gas4.
Cream the butter with the sugar & beat in the eggs, vanilla, flour, ground almonds & a pinch of salt.
Fold in the greek yogurt.
Grease a 12 hole muffin tin or line with muffin cases.
Spoon into the cases or holes so that they are two-thirds full, then place a couple of peach slices on each one, lightly pressing them into the mixture.
Bake for 20-25minutes until lightly golden & firm to the touch.
While still warm, spread some peach jam over the peaches to glaze.
If not using cases, loosen cakes with knife to remove.

Nutrition Facts : Calories 269.1, Fat 17.8, SaturatedFat 6.3, Cholesterol 57.6, Sodium 14.6, Carbohydrate 25.1, Fiber 2.3, Sugar 21.4, Protein 4.8

Almond Peach Muffins image

Provided by Pat Duran

Time 45m

Number Of Ingredients 17

MUFFINS:
1/2 c melted butter
12 oz container of peach flavored yogurt or your favorite flavor(no fruit in yogurt)
1 large egg,slightly beaten
2 Tbsp fat free half and half
1/2 tsp almond extract
1 2/3 c bisquick baking mix
1/2 c granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/3 c peach preserves
1/4 c coarsely chopped slivered almonds
GLAZE:
2/3 c powdered sugar
1/4 tsp almond extract
2 to 3 tsp lemon juice
Make glaze combine ingredients using enough lemon juice to make of glazing consistency. spoon glaze mixture over warm muffins.

Steps:

1. Heat oven to 400^. Spray well or grease a 12 muffin cup pan. set aside. If you like you can use paper muffin liners. Set aside.
2. Combine butter, yogurt, egg, fat-free half and half and almond extract in a large bowl. Stir together, flour, sugar, baking powder, baking soda and salt in a medium bowl. Then stir this mixture into the butter mixture just until moistened. Stir in almonds.
3. Fill muffin cups 1/3 full; place a little peach preserves in the center of each muffin then equally distribute the remaining batter among the cups. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in the pan; remove to wire cooling rack. Glaze.

Peach Yogurt Muffins image

Provided by Kree6528

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg
1 egg white
1 cup nonfat plain yogurt or 1 cup soy yogurt
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup peeled and diced peach

Steps:

Preheat oven to 400. Spray cups of muffin tin with non-stick oil.
Mix flour, oats, sugar, baking powder, baking soda, and cinnamon together.
In a separate bowl, beat eggs, yogurt, honey, oil, and vanilla until blended. Stir peaches into liquid mixture.
Combine dry ingredients and liquid mixture with several quick strokes.
Pour batter into 12 muffin cups. Bake 20 minutes, or until a toothpick inserted in center comes out clean.
Cool muffins 5 minutes on a wire rack. Serve warm.

Nutrition Facts : Calories 158.9, Fat 3.4, SaturatedFat 0.4, Cholesterol 18, Sodium 172, Carbohydrate 28.1, Fiber 1.3, Sugar 13.2, Protein 4.6

Peach Yogurt Muffins image

Provided by Desiree Taimanglo-Ventura

Time 40m

Number Of Ingredients 16

1 2/3 c all purpose flour
1/2 c sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c melted butter
1 8 ounce container (1 cup) peach yogurt
1 slightly beaten egg
2 Tbsp milk
1/2 tsp almond extract
1/4 c slivered almonds, coarsely chopped
GLAZE
2/3 c powdered sugar
2 - 3 tsp lemon juice
1/4 tsp almond extract
milk

Steps:

1. Heat oven to 400. Combine butter, yogurt, egg, milk and almond extract in a large bowl.
2. Stir together flour, sugar, packing powder, baking soda and salt in medium bowl.
3. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 16 - 19 minutes (or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
4. Meanwhile, stir together all glaze ingredients, slowly pouring in small amounts of milk until glaze is desired consistency. Spoon glaze mixture over warm muffins.