Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) brown sugar, packed
  • 3 tbsp (42g) unsalted butter, cold and cubed
  • 1/2 tsp (2g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 3/4 cup (180g) plain Greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh peaches, peeled and diced into 1/4 inch pieces

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin pan with paper liners.
  2. In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Rub cold butter into the mixture using a fork or fingertips until it resembles coarse wet sand. Set aside in the fridge.
  3. Dice firm peaches into consistent 1/4 inch cubes; pat dry with a paper towel if overly juicy.
  4. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and salt until no lumps remain.
  5. In a medium bowl, whisk Greek yogurt, eggs, oil, and vanilla extract until smooth and glossy.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until flour streaks just disappear; do not overmix.
  7. Gently fold in the diced peaches until evenly distributed.
  8. Divide batter evenly among the 12 liners, filling nearly to the rim.
  9. Top each muffin with the crumble mixture and bake for 20 minutes or until a toothpick inserted into the center comes out clean.