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Prep
15
Cook
20
Easy
Serves
12
Ingredients
No of servings
12
Crumb Topping
Brown Sugar1/3 cup
White Sugar1tbsp
Ground Cinnamon 1 tsp
Unsalted Butter, Melted 60g
Plain Flour 2/3 cup
Muffins
SPC Bakers Choice Diced Apples1.3 cups
Unsalted Butter, Melted 115g
Brown Sugar1/2 cup
White Sugar1/4 cup
Large Eggs, Room Temperature 2
Plain Yogurt 1/2 cup
Baking Soda2 tsp
Baking Powder 1 tsp
Ground Cinnamon1/2 tsp
Ground Allspice1/8 tsp
Salt1/2 tsp
Milk3 tbsp
Methods
Step 01.
Preheat oven to 220°C. Line a 12-hole muffin pan with paper cases.
Step 02.
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.
Step 03.
Make the muffins: Sift together the flour, baking powder, baking soda, spices and salt in a large bowl.
Step 04.
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.
Step 05.
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.
Step 06.
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.
Step 07.
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.
Step 08.
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.
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