Peach Streusel Muffins

, Makes 12 muffins

Tender yogurt-enriched muffins studded with fresh peaches, topped with cinnamon streusel and a vanilla glaze.

prepPreheat oven to 425°F / 218°C
prepSpray a 12-count muffin pan or line with liners
67 g packed light or dark brown sugar (for the streusel)	Mix sugars, cinnamon & butter	Fork in flour until crumbly			Fill muffin cups, top with streusel	Bake 425°F / 218°C 5 min, then 350°F / 177°C 16-19 min	Cool 15 min, drizzle with glaze
15 g granulated sugar (for the streusel)
1/2 teaspoon ground cinnamon (for the streusel)
56 g unsalted butter, melted
84 g all-purpose flour (for the streusel)
219 g all-purpose flour	Whisk dry ingredients		Add dry mix & milk, beat	Fold in peaches
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon salt
113 g unsalted butter, softened	Cream butter & sugars, 3 min	Beat in eggs, yogurt & vanilla
100 g packed light or dark brown sugar
50 g granulated sugar
2 large eggs, room temperature
120 g plain yogurt or sour cream, room temperature
2 teaspoons pure vanilla extract
30 ml milk, room temperature
1 3/4 cups / 300-320 g peeled chopped peaches (about 3)
120 g confectioners' sugar	Whisk glaze ingredients
45 ml heavy cream (or milk)
1/2 teaspoon pure vanilla extract

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