Peaches and Cream Muffins

• Vegetarian

• Produce

  • 1 cup Peaches

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 3/4 cup Brown sugar, light packed
  • 2 tbsp Brown sugar
  • 1 3/4 tsp Cinnamon, ground
  • 1 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 2 1/4 cups Flour
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 4 cup butter (2 ounces
  • 1 tbsp Butter
  • 1 cup Greek yogurt, full-fat
  • 2 tbsp Heavy cream

Found on bakerbynature.com

Ingredients

• 2 cups + 1 tablespoon all-purpose flour; divided
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup Full-Fat Greek Yogurt
• 1/4 cup butter (2 ounces), melted
• 2 teaspoons vanilla extract
• 1 cup peaches, peeled and chopped
• Topping:
• 2 tablespoons brown sugar
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter
• Cinnamon Glaze:
• 1 cup confectioners sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream

Directions

• Preheat oven to 400 degrees (F). Grease a 12 cup muffin tin, or line with paper liners; set aside.
• In a large bowl combine the 2 cups of flour, baking powder, cinnamon, brown sugar, and salt; set aside.
• In another bowl, beat the eggs, Greek yogurt, melted butter, and vanilla. In a small bowl combine peach chunks and remaining flour; toss to coat the peaches in the flour.
• Stir wet mixture into dry ingredients just until moistened. Fold in peach chunks.
• Fill prepared muffin tin cups two-thirds full.
• For the topping:
• In a small bowl combine sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Sprinkle a scant teaspoonful over each muffin.
• Bake at 400° (F) for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Drizzle with glaze and serve warm.
• For the glaze:
• Whisk together ingredients in a small bowl; add more cream as needed. The glaze should be thin enough to drizzle but thick enough to hold its shape.

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