Years ago I worked in NYC and one of my favorite coffee shops had this amazing peach yogurt muffin. When I started my business I really wanted to master a peach muffin recipe and I believe I finally did. This muffins is perfect for breakfast or mid morning snack after you workout or with a cup of coffee. This is definitely one of my favorite muffins ever. It is so full of flavor and even after a few days it is still moist, which I love.

Is it possible for a muffin to have a soft texture? Because that is how I feel about this muffin’s texture. It is a soft texture and the crumble on top is just perfect. The brown sugar adds to the softness of the muffin. The oil, 2 eggs and yogurt are key for keeping this muffin moist. Cinnamon, vanilla and peaches are making this muffin burst with flavor.

The kids are obsessed with this muffin!! They are always asking me to make it when peaches are in season. I mean how can you go wrong with this muffin?

So grab some peaches and make this muffin. You are just gonna love it, I know it!

Love From My Kitchen ????

Billie-Jo

Ingredients

Muffin

• ½ cup canola oil
• ⅔ cup brown sugar
• ¼ cup sugar
• 2 large eggs room temperature
• 1 cup Greek yogurt
• 2 tsp vanilla
• 2 cups King Arthur flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1 ½ cups of fresh diced peaches about 3-4 large peaches

Streusel Topping

• ¼ Cup melted butter
• ⅔ Cup all purpose flour
• ½ Cup sugar

Directions

1. Preheat oven 425
2. Line muffin pans with liners or spray with Pam.
3. Streusel Topping
   Melt butter in the microwave. Add flour and sugar until a crumble forms. Set aside
4. Muffin Instructions
   1. In a medium bowl combine the oil, yogurt, eggs and vanilla extract, set aside.
   2. Whisk flour, sugar, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
   3. Add the wet mixture to dry ingredients. Using a spatula mix the ingredients until just combined. Fold in peaches.
   4. Scoop batter into all 15 muffin tins, fill to the top.
   5. Sprinkle streusel topping on top of batter.
   6. Bake for 5 minutes on 425, then lower temperature to 350 12-15 minutes, or until a toothpick comes out clean.

*you may use regular yogurt, but I prefer Greek yogurt when I bake. You also may use sour cream.
Muffins will stay fresh for 2 days in an airtight container or can freeze for two months.

Tips & Recommendations

Must use fresh peaches. Muffins freeze well for two months.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

More about Billie-Jo