Yogurt muffins with fruit and streusel

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 308, total fat 17 G., saturated fats 5 G., proteins 4 G., carbohydrates 38 G., fiber 2 G., cholesterol 32 mg, sodium 146 mg, sugar 19 G.

All the good stuff—yogurt, fresh fruit, nuts, and grains—is literally packed into bite-sized muffins that you can enjoy for breakfast, dessert, or as a snack throughout the day. The muffins are deliciously moist and soft, with a crisp, contrasting topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Muffins

350 g thick Greek peach yogurt
1 cup diced peaches, mangoes, or pineapples
1/3 cup light brown muscovado sugar
1/3 cup pure cane sugar
0.5 cup rapeseed oil (canola)
0.5 tsp pure vanilla extract
1 egg
2 cups of premium sugar flour
2 tsp baking powder
0.5 tsp of soda

Topping

1 cup cornflakes (breakfast cereal)
1/4 cup walnuts
2 tbsp cane sugar
2 tablespoons light brown muscovado sugar
6 tablespoons unsalted butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yogurt, peaches, mango, muscovado sugar, eggs, walnuts, streusel

Cooking the dish according to the recipe:

Preheat oven to 220°C. Grease muffin tins or line them with paper liners.
Dough:

In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla, and egg. Mix until smooth. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the wet mixture and knead until smooth.

Topping:

Combine the oats, walnuts, and sugar in a food processor and process until coarse crumbs form. Add the melted butter.
Fill the prepared muffin cups with the batter and spread the topping on top. Bake the muffins until a toothpick inserted into the center comes out with a few crumbs attached, 15–18 minutes. Transfer the muffins to a wire rack and let cool completely.

Categories:

recipe / Calorie content of prepared meals / Mixer / Breakfast / Desserts / Cupcakes, biscuits / / Bobby Flay

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