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Roasted Peach Muffins with Cinnamon Streusel

If you prefer mini muffins, divide the batter between 36 lined mini muffin cups; bake for 12-15 minutes.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Lauren Keating

Ingredients

  • 3 large peaches peeled and cut into 2-inch pieces (about 2 cups)
  • 3 cups Gold Medal all purpose flour
  • ¾ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 11/3 cups plain Greek yogurt fat free or low fat
  • 5 tablespoons butter melted
  • 2 eggs
  • 1 teaspoon vanilla

For the topping:

  • cup sugar
  • ¼ cup dark brown sugar
  • ¼ cup chopped walnuts
  • 3 tablespoons Gold Medal all purpose flour
  • ¼ teaspoon cinnamon
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 350*F. Place the peaches in a small baking dish. Roast for 30 minutes.
  • Increase oven temperature to 400*F. Line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. In a second bowl, whisk together the sugar, yogurt, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ones; mix until just incorporated – the batter will be very thick. Fold in the roasted peaches. Divide the batter among the prepared muffin cups.
  • In a small bowl, combine the streusel ingredients. Spread streusel over the top of each muffin. Bake 20-25 minutes, or until muffin are golden brown and springy.