Fruit Muffins with Streusel Topping & the 7 Link Challenge

Fruit Muffins with Streusel Topping

Yields: 18 muffins

2 cups all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1 1/2 c plain lowfat yogurt

2 large eggs

5 Tbsp unsalted butter, melted & cooled

3 Tbsp milk

1 1/2 cups fruit ( peaches, apples, etc ), pitted & chopped

Streusel:

2/3 cup chopped pecans

1/3 cup brown sugar, lightly packed

1/3 cup flour

2 Tbsp butter

1/2 tsp cinnamon

Preheat oven to 375°F. Coat 18 muffin tins with vegetable oil spray or line cups using liners.

Combine all dry ingredients in a large bowl. In a small bowl, whisk the yogurt and eggs together. Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter and chopped peaches. Use a large ice-cream scoop to divide the batter evenly among the muffin cups.

Prepare Streusel: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans.

Sprinkle topping evenly over muffin batter. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.

Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving. Best served same day.