Yogurt-Fruit Muffins with Bran Crumb Topping
Yogurt-Fruit Muffins with Bran Crumb Topping
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 308
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 146
- Total: 30 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 15 min
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 308
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 146
- Total: 30 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
Batter:
12 ounces thick Greek peach yogurt
1 cup diced peaches, mangoes or pineapples
1/3 cup light brown muscovado sugar
1/3 cup pure cane sugar
1/2 cup canola oil
1/2 teaspoon pure vanilla extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Topping:
1 cup bran cereal, such as All-Bran
1/4 cup walnuts
2 tablespoons pure cane sugar
2 tablespoons light brown muscovado sugar
6 tablespoons unsalted butter, melted
Directions
- Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners. For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined. For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter. Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes. Transfer to a cooling rack and allow to cool completely.;
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