Ingredients:

  • 3 cups (450g) fresh peaches, diced small
  • 3 tbsp (35g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2g) cornstarch
  • 2 1/2 cups (310g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 2 large eggs, room temperature
  • 3/4 cup (170g) Greek yogurt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Sauté the diced peaches with 3 tbsp butter and 1/4 cup brown sugar over medium-high heat for 5-7 minutes. Stir in the cornstarch during the last minute until glossy and thickened. Set aside to cool slightly.
  2. In a large bowl, whisk together 310g flour, granulated sugar, 100g brown sugar, baking powder, baking soda, 2g cinnamon, and salt.
  3. In a separate jug, combine eggs, Greek yogurt, melted butter, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
  5. Prepare the streusel by mixing 60g flour, 50g brown sugar, 1g cinnamon, and 42g cold cubed butter until crumbly.
  6. Preheat oven to 425°F (220°C). Fill each jumbo muffin liner halfway with batter, add a dollop of caramelized peaches, and top with the remaining batter.
  7. Sprinkle the cinnamon streusel evenly over the top of each muffin.
  8. Bake for 20-25 minutes until the edges are golden-brown and a toothpick inserted into the center comes out clean.