Stone Fruit Yogurt Muffins
Try this Stone Fruit Yogurt Muffins recipe.
Try this Stone Fruit Yogurt Muffins recipe.
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 teaspoon kosher salt
- 10 ounces (approximately 2 cups) all-purpose flour
- 1 cup plain yogurt (i used full fat)
- 1/4 cup + 2 tablespoons coconut oil melted
- 1/2 cup very ripe apricots chopped (approximately 3)
- 10 sweet or 13 sour cherries chopped
- 2/3 upripe peaches chopped (approximately 1)
- Carbohydrate 0.651776388558202 g
- Cholesterol 96.5777777775016 mg
- Fat 11.485615902717 g
- Fiber 0 g
- Protein 2.51307631921593 g
- Saturated Fat 6.63433732635106 g
- Serving Size 1 1 muffin (64g)
- Sodium 140.428149992751 mg
- Sugar 0.651776388558202 g
- Trans Fat 1.06612068749689 g
- Calories 115 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Grease a large, 12-cup muffin tin (I used baking spray with flour). You can also use cupcake liners, but I recommend lightly spraying them with baking spray to prevent the paper from sticking to the muffins.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a separate large bowl, vigorously whisk together the eggs, yogurt, vanilla and melted coconut oil.
- Immediately pour the liquid ingredients into the dry ingredients and use a spatula to gently fold, while also simultaneously folding in the apricots, cherries and peaches.
- Stir until just combined; do not over-mix.
- Fill the muffin tins evenly. They can be filled almost to the max, but leave some space at the top (think ¾ full at most).
- Bake for 22-23 minutes, or until a toothpick comes out clean from one of the center muffins.
- Allow to cool for several minutes, then turn out onto a cooling rack.
- Serve warm or at room temperature.
Stone Fruit Yogurt Muffins: A Burst of Summer in Every Bite
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the simple act of creating something delicious from scratch is exactly the kind of self-care I need. These Stone Fruit Yogurt Muffins are my go-to recipe when I crave a little sweetness without sacrificing convenience or healthy ingredients. They're surprisingly easy to whip up, even on a hectic weekday morning, and the result is a batch of moist, flavorful muffins that are perfect for breakfast, a snack, or even a delightful dessert.
The beauty of this recipe lies in its adaptability. The combination of stone fruits – apricots, cherries, and peaches – creates a vibrant flavor profile that perfectly complements the tangy yogurt and subtle sweetness of the batter. Feel free to experiment with other stone fruits you have on hand, or even swap them out for berries if you prefer. The recipe is forgiving, allowing for creative substitutions without compromising the final result. The muffins are also wonderfully soft and moist, thanks to the yogurt and coconut oil, creating a texture that's both satisfying and delightful.
One of the things I love most about this recipe is how versatile it is. These muffins are equally delicious served warm from the oven or at room temperature. They travel well, making them perfect for packing in lunchboxes or taking along on a picnic. And let’s be honest, they're incredibly satisfying to enjoy with a cup of coffee or tea, especially on a lazy weekend morning. The gentle sweetness is perfectly balanced, avoiding any cloying aftertaste, making them a treat you can feel good about indulging in.
The process itself is quick and straightforward. There’s no need for complicated techniques or specialized equipment. Simply combine the dry ingredients in one bowl, the wet ingredients in another, and gently fold them together. The addition of the chopped fruits adds a delightful burst of texture and color to the muffins. The baking time is relatively short, making this a recipe that even novice bakers can master with ease.
Beyond the ease and deliciousness, these muffins also offer a good source of nutrition. The yogurt provides a boost of protein, while the fruits contribute essential vitamins and antioxidants. This is a treat that satisfies both your sweet tooth and your health-conscious side, a winning combination in my book. The coconut oil adds a subtle richness, and its healthier fat content helps to create that moist crumb we all crave.
In conclusion, these Stone Fruit Yogurt Muffins are a simple yet rewarding recipe that deserves a place in your baking repertoire. They're quick to make, delicious to eat, and versatile enough to adapt to your preferences and what's in season. They are the epitome of a feel-good treat: easy to make, healthyish, and utterly delightful. So, grab your mixing bowls, gather your ingredients, and get ready to experience the burst of summer in every bite.
A Few Tips for Success:
- Use ripe, but not overripe, fruits for the best flavor and texture.
- Don't overmix the batter; overmixing can lead to tough muffins.
- Let the muffins cool completely before storing them to prevent them from becoming soggy.
- Store leftover muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
