Peach Crumble Muffins
- 1/3 cup brown sugar
- 1 Tablespoon white sugar
- 1 teaspoon ground cinnamon
- 60g unsalted butter, melted
- 2/3 cup plain flour
- 115g unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, room temperature
- 1/2 cup plain yogurt
- 2 teaspoons pure vanilla extract
- 1 3/4 cups plain flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1 and 1/2 cups Goulburn Valley Peaches in Natural Juice, chopped
- Preheat oven to 220°C. Line a 12-hole muffin pan with paper cases.
- To make the crumb topping: Combine both sugars, cinnamon, flour and butter in a medium bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Set aside.
- Make the muffins: Sift together the flour, baking powder, baking soda, spices and salt in a large bowl.
- In a separate bowl using a handheld or stand mixer, beat the butter for 1-2 minutes. Add the brown sugar and white sugar and beat on high until the mixture is light and fluffy and the sugar has almost dissolved, scraping down the sides of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches.
- Spoon the muffin batter evenly between all 12 muffin tins. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
- Bake for 5 minutes at 220°C. Reduce oven temperature to 180°C and bake for a further 15-20 minutes or until a toothpick inserted in the centre comes out clean.