Peach Streusel Muffins
Ingredients:
- light brown sugar - 1/3 cup
- sugar - 1 T
- ground cinnamon - 1 t
- butter, melted - 1/4 cup
- flour - 2/3 cup
- butter, softened - 1/2 cup
- light brown sugar - 1/2 cup
- sugar - 1/4 cup
- eggs, room temperature - 2
- yogurt - 1/2 cup
- vanilla - 2 t
- flour - 1 3/4 cup
- baking soda - 1 t
- baking powder - 1 t
- ground cinnamon - 1/2 t
- allspice - 1/8 t
- salt - 1/2 t
- milk - 3 T
- peeled, chopped peaches - 1 1/2 cups (peaches)
- powdered sugar - 1 cup
- heavy cream OR (milk for a less creamy texture) - 3 T
- vanilla - 1/2 t
Instructions:
Prepare crumb topping -- in a medium bowl, combine 1/3 c brown sugar, 1 T sugar, 1 t cinnamon and 1/4 c melted butter. If desired add chopped pecans. Stir in 2/3 c flour. Mixture will be thick and crumbly; set aside.
Prepare muffins -- beat 1/2 c butter on high speed until smooth and creamy, about 1 minute. Add 1/2 c brown sugar and 1/4 c sugar, beat on high until creamed, about 2 minutes. Add 2 eggs, 1/2 c yogurt and 2 t vanilla, beat on medium speed for 1 minute, then mixer to high speed until the mixture is combined and uniform in texture. Scrape sides and bottom of the bowl as needed.
In a bowl, toss together 1 3/4 c flour, 1 t baking soda, 1 t baking powder, 1/2 t cinnamon, 1/8 t allspice and 1/2 t salt. Pour wet ingredients into dry ingredients; slowly mix with a whisk. Add 3 T milk, gently whisking until combined and little lumps remain. Fold in peaches.
Spoon batter into 12 greased muffin cups. Press a handful of crumb topping into the top of each muffin; (you will want a few big chunks.)
Bake in a preheated 425 degree oven for 5 minutes, then lower oven temperature to 350 degrees and continue baking for 15 - 19 more minutes or until a toothpick inserted in the center comes out clean.
Prepare glaze -- whisk together powdered sugar, heavy cream and vanilla; drizzle over warm muffins.
