Try peaches, rhubarb, mango, cranberries, raspberries, blueberries, blackberries, or a combination of fruit.
Prep: 30 minutes
Bake: 18–20 minutes
Total: 50 minutes
Servings: 12–15 muffins
¼ cup (57 g) unsalted butter, melted
1/3 cup (71 g) light or dark brown sugar, packed
1 tablespoon sugar
1 teaspoon ground cinnamon
1/3 cup (30 g) quick-cooking oatmeal
2/3 cup (80 g) all-purpose flour (spoon and level to measure)
2 cups (240 g) all-purpose flour (spoon and level to measure) + 3 tablespoons to coat fruit
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
½ cup (113 g) unsalted butter, room temperature
½ cup (107 g) light or dark brown sugar, packed
¼ cup (50 g) sugar
2 large eggs, room temperature
½ cup (140 g) plain Greek yogurt
2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract
3 tablespoons (42 g) milk
1½ cups fresh or frozen peaches, peeled and chopped (see Note)
1 cup (114 g) powdered sugar
2–3 tablespoons heavy cream (or milk for a less creamy texture)
½ teaspoon vanilla extract
- Muffin paper liners or nonstick spray
- Preheat the oven to 425°F. Line a muffin tin with paper liners or spray muffin tin cups with nonstick spray. Spray the top of the muffin tin with baking spray to prevent muffins from sticking to the pan.
- To the melted butter, add 1/3 cup brown sugar, 1 tablespoon sugar, and 1 teaspoon ground cinnamon; mix until combined. Stir in the oatmeal. Add the flour; mix until combined. The crumb topping will be thick and crumbly. Set aside.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and allspice; set aside.
- In a large bowl, using an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and sugar; beat on high until creamed for 2 minutes. Scrape sides of the bowl as needed.
- Add the eggs, yogurt, and extract (s). Beat on medium speed for 1 minute, then increase speed and mix until the mixture is well combined. Scrape sides of the bowl as needed.
- Pour the dry ingredients in the wet ingredients. Using a whisk, slowly mix until combined. Do not use the electric mixer. Add the milk, gently whisking until combined. Some lumps may remain.
- Toss the chopped peaches with three tablespoons of flour until lightly coated, then fold in the peaches.
- Using a 1/3 measuring cup or muffin scoop, portion the batter in the prepared tin, filling each liner ¾ full.
- Press a handful of the crumb topping in the top of each muffin.
- Bake for 8 minutes at 425°F. Reduce heat to 350°F and continue to bake for 10–12 minutes, and a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. The internal temperature of the muffins should be 200°F.
- Remove muffins from the oven, and as soon as you can handle them, transfer them to a wire rack to cool. Make sure you do not leave them in the pan, or they will become soggy.
- Whisk all of the glaze ingredients together and drizzle over the warm muffins.
- Place the cooled muffins in an airtight container. To stack, separate layers with a sheet of parchment or wax paper.
- Freeze for longer storage.
Note: Do not defrost frozen fruit. Replace 1½ cups peaches with equal amount of rhubarb, mango, cranberries, raspberries, blueberries, blackberries, or a combination of fruit.