Celebrate peach season with these muffins topped with brown sugar and pecans.
For the muffins:
- 1 ½ c all-purpose flour
- ½ c light brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 c diced, peeled peaches (from about 1 1/2 lbs peaches)
- 1 egg (or Egg Replacer)
- 1 6-oz container (non-dairy) lowfat plain yogurt
- 2 tbsp (vegan) butter, melted and cooled
- For the topping:
- ¼ c flour
- 2 tbsp light brown sugar
- 2 tbsp cold (vegan) butter, diced
- ¼ c chopped pecans
Preheat the oven to 400Ã‚Â°F. Line 12 standard muffin cups with paper baking cups.
For the muffins, combine flour, brown sugar, baking powder, baking soda and salt in a medium bowl. Add peaches to flour mixture and toss to coat well. If peaches have released juices, drain juices before adding peaches to flour.
In separate bowl, whisk egg (or Egg Replacer) with yogurt and melted butter to combine. Add egg mixture to flour-peach mixture and stir until just combined. Do not overbeat. Spoon batter into muffin cups.
For the topping, stir flour and brown sugar together in a small bowl. Cut in butter using a pastry blender or two knives. Stir in pecans. Sprinkle topping evenly over batter.
Bake 20 to 25 minutes, rotating pan halfway through, until tops of muffins are lightly browned and puffed and a toothpick inserted in the center of a muffin comes out mostly clean of crumbs. Let muffins cool in pan on a cooling rack for 5 minutes. Remove muffins from the tin and cool 5 to 10 minutes more. Serve warm or at room temperature.