The original recipe called for a crumb topping which might have made these tastier, but was completely unnecessary for the fabulous muffins that resulted. If I were to make them with the crumb topping, I'd likely choose rolled oats instead of the bran cereal since that's what we like for crumb topping.
The wet team:12 ounces thick Greek peach yogurt (conveniently this is two containers of the yogurt you might already eat :))
1 cup diced peaches (or one 8 oz can peaches)
1/3 cup light brown sugar (or 2 Tbsp + 2 tsp Splenda brown sugar blend)
1/3 cup white sugar (or 2 Tbsp + 2 tsp Splenda sugar blend for baking)
1/2 cup neutral oil like canola
1/2 tsp vanilla
The dry team:2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
Directions:Preheat the oven to 425 degrees F.
Grease muffin pans (makes 12 regular size muffins or 36+ mini muffins).
In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, white sugar, canola oil, vanilla and egg. Mix until combined.
In a separate bowl, whisk together the flour, baking powder and baking soda.
Slowly add the dry ingredients to the wet (so you don't wind up looking like Casper!) and mix slowly until just combined. Any more than that, and you'll have tough muffins.
Fill the muffin cups with batter about 3/4 full.
Bake until a toothpick inserted int he middle comes out clean - about 10 minutes for mini-muffins and 15 minutes for regular sized.
Cool on a cooling rack so they don't get soggy!