These Peach and Pecan Yogurt Muffins will become that muffin you’ll make over and over again. Their tender crumb, sweet bits of peaches and buttery pecans create the perfect summer grab-and-go breakfast, afternoon treat or even midnight snack!
Thank you for supporting brands that I trust and use myself. This is a sponsored conversation written by me on behalf of The American Pecan Council. All thoughts and opinions expressed are my own.
For years, a dear friend of mine would visit her family down south each summer and return with a bag of the most gorgeous pecans. They were plump, sweet and buttery. Each time, I’d thank her and say, “I can’t wait to bake something with these!”
The bag never really made it’s way into my pantry before being opened. I considered this quality control, but I know your seeing right through that. So, for days, I’d snack on those tasty pecans, justifying that there were still plenty left to bake with. Once I got to the bottom of the bag and with just a half cup left…well, muffins usually happened, keeping my word on the up and up.
It turns out that I had no reason to feel badly for all of that snacking. Pecans are known as the superfood of nuts. The unique mix of unsaturated fats, plant sterols, fiber and flavonoids all add up to make pecans a heart-healthy superfood. Research suggests that a handful of nuts, including pecans, may help maintain a healthy heart and cholesterol levels.
Hmmm…I wonder if two handfuls a day are twice as healthy?
Pecans are the one tree nut native to the United States. Wild pecans were once a source of food and were often traded by Native Americans. Today, thousands of family-owned orchards, in fifteen Southern states, grow most all of the pecans sold in stores. Adding more pecans to your diet is not only a deliciously nutritious idea, but also supports thousands of American family farmers.
I’ve always loved the combination of pecans and peaches. With sweet, ripe peaches in season now and a boatload of pecans in the pantry (yes, I’ve been restraining myself), these tempting muffins have been a hit in my house. You’ll love their tender crumb and bits of streusel topping. Perfect as an easy summer breakfast or snack.
Did you know that there are four variations on how to pronounce pecan? Most of the United States pronounces it pee-KAHN, but in the Northeast, where I live, we tend to say PEE-can.Variations that I’ve just learned of include: pick-AHN in parts of the South and PEE-kahn in a small section of the North. I’d love to know how you pronounce pecan and what is your favorite way to eat them?
- 2 cups all-purpose flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup coconut sugar or granulated sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¼ cup avocado oil
- 1 cup plain Greek yogurt
- ½ cup milk
- 2 teaspoons pure vanilla extract
- 1 cup (about 2 medium) chopped fresh peaches
- ½ cup chopped pecans
- Streusel Topping:
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons packed dark brown sugar
- 2 tablespoons chopped pecans
- 2 tablespoons melted butter
- Preheat your oven to 350 degrees. Lightly grease a 12-cup muffin tin or line it with paper muffin cups or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.
- In another bowl, beat the eggs lightly. Add the avocado oil, yogurt, milk and vanilla. Whisk until combined.
- 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.
- 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.
- Spoon the batter into the prepared tins. Divide the streusel topping evenly over the muffins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
2 cups whole pecans
2 tablespoons honey or pure maple syrup
1/4 teaspoon ground cinnamon
pinch of salt
Preheat your oven to 325 degrees. Spread the pecans on a baking sheet. Bake for 5 to 7 minutes or until fragrant and a bit toasty.
Add the pecans to your blender with the honey, cinnamon and salt. Process until smooth on high speed, checking at intervals. If your blender begins to get warm, wait a few minutes before running it again.
- Store your pecan butter in a lidded glass jar in the refrigerator. It will keep fresh for one week.
- If your pecan butter seems a bit thick and unspreadable, mix in up to a teaspoon of melted coconut oil.