- 2 cups chopped peaches
- ½ cup dark brown sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract or bourbon vanilla bean paste
- ½ cup butter, melted
- ¾ cup brown sugar
- ¾ cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 cups all-purpose flour
- 3 teaspoons baking powder
Preheat the oven to 425° F. Line 2 muffin tins with paper liners; set aside.
In a bowl, mix the peaches, dark brown sugar, maple syrup, cinnamon, and vanilla extract or paste; set aside.
In another bowl, whisk together the melted butter, brown sugar, yogurt, and eggs. Add the flour and baking powder. Mix until fully combined. Mix in the peaches into the batter. Allow the batter to rest for 5-15 minutes.
Divide the batter among the prepared muffin tins, filling ¾ full. Bake for 8 minutes, then turn the oven's temperature down to 350° F and continue baking for another 12 to 18 minutes, until the center is set and the edges begin to brown. Some of the sugars along the edges will caramelize.
Let the muffins cool for 5 minutes before removing them from the tin to cool. Freeze for quick morning treats or put out a full plate of warm muffins to enjoy at your next brunch.
- Yields: 24 muffins
- Preparation Time: 50 minutes