Years ago I worked in NYC and one of my favorite coffee shops had this amazing peach yogurt muffin. When I started my business I really wanted to master a peach muffin recipe and I believe I finally did. This muffins is perfect for breakfast or mid morning snack after you workout.

Yields:15
Prep Time:15 minutes
Bake Time 17-20 minutes

Muffin

  • ½ Cup canola oil
  • ⅔ Cup brown sugar
  • ¼ Cup sugar
  • 2 large eggs room temperature
  • 1 Cup Greek yogurt
  • 2 TSP vanilla
  • 2 Cups King Arthur flour
  • 1 TSP baking powder
  • 1 TSP baking soda
  • 2 TSP cinnamon
  • ½ TSP salt
  • 1 ½ Cups of fresh diced peaches about 3-4 large peaches

Streusel Topping

  • ¼ Cup melted butter
  • ⅔ Cup all purpose flour
  • ½ Cup sugar

Instructions

  1. Preheat oven 425
  2. Line muffin pans with liners or spray with Pam.
  3. Streusel Topping
    Melt butter in the microwave. Add flour and sugar until a crumble forms. Set aside
  4. Muffin Instructions
    1. In a medium bowl combine the oil, yogurt, eggs and vanilla extract, set aside.
    2. Whisk flour, sugar, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
    3. Add the wet mixture to dry ingredients. Using a spatula mix the ingredients until just combined. Fold in peaches.
    4. Scoop batter into all 15 muffin tins, fill to the top.
    5. Sprinkle streusel topping on top of batter.
    6. Bake for 5 minutes on 425, then lower temperature to 350 12-15 minutes, or until a toothpick comes out clean.

*you may use regular yogurt, but I prefer Greek yogurt when I bake. You also may use sour cream.
Muffins will stay fresh for 2 days in an airtight container or can freeze for two months.