Peach Muffins with Cinnamon Crumble
Peach Muffins with Cinnamon Crumble
Ingredients
- 1/4 cup (55 g) brown sugar
- 1/4 cup (55 g) unsalted butter, softened
- 1/2 cup (50 g) quick-cooking oats
- 1/4 cup (40 g) unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1 can (28 oz/796 ml) sliced peaches in juice, drained and patted dry
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (50 g) quick-cooking oats
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1 pinch salt
- 2/3 cup (140 g) brown sugar
- 1/2 cup (125 ml) plain Greek yogurt
- 1/4 cup (60 ml) vegetable oil
- 2 eggs
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone liners.
- In a bowl, combine all of the ingredients with the tips of your fingers until the mixture is just moistened. Set aside.
Peach Muffins with Cinnamon Crumble