Ingredients:

  • 260g all-purpose flour
  • 150g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.25 tsp ground cinnamon, divided
  • 245g full-fat Greek yogurt
  • 2 large eggs, room temperature
  • 120ml vegetable oil
  • 1 tsp vanilla extract
  • 340g peaches, chopped
  • 2 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 tsp of the cinnamon. until well combined and streak free.
  3. In a separate bowl, whisk 245g yogurt, 120ml oil, 2 eggs, and 1 tsp vanilla. until the mixture is smooth and velvety.
  4. Toss the 340g chopped peaches with a tablespoon of the dry flour mixture.
  5. Pour the wet ingredients into the dry ingredients.
  6. Fold gently with a spatula just until a few streaks of flour remain. until barely combined.
  7. Gently fold in the floured peaches. until distributed.
  8. Divide the batter into the 12 liners.
  9. Mix the 2 tbsp turbinado sugar with the remaining 0.25 tsp cinnamon and sprinkle over the tops.
  10. Bake at 425°F for 5 minutes, then without opening the door, drop the temp to 350°F and bake for 13-15 mins until a toothpick comes out clean.