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.
Servings 12
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:
- ⅓ 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.