Yogurt muffins with fruit and streusel

Ingredients:

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

Preparation:

1. Preheat oven to 220°C. Grease muffin tins or line them with paper liners.
2. 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.
3. Topping:
   
   Combine the oats, walnuts, and sugar in a food processor and process until coarse crumbs form. Add the melted butter.
4. 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.