Ingredients:

Muffin Batter:

• 1 stick (1/2 cup) softened butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1/2 cup vanilla yogurt
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup half and half or milk
• 1 cup peaches, peeled chopped
• 1 1/2 cups blueberries

Crumb Topping:

• 1/3 cup brown sugar
• 1 Tbsp white sugar
• 1 tsp cinnamon
• 1/2 stick (1/4 cup) softened butter
• 2/3 cup all-purpose flour

Glaze:

• 1 cup confectioners’ sugar
• 3 tablespoons half and half or milk or Italian Sweet Creamer*
• 1/2 tsp vanilla extract

Directions:

Preheat the oven to 425 degrees F. Spray muffin pan with nonstick spray.

For muffin batter, beat butter on high speed in electric mixer until smooth, about 1 minute. Add sugars and beat on high until fluffy, about 2 minutes. Add eggs, yogurt, and vanilla, scrapping down the sides of the bowl as needed. Beat until mixture is combined.  Add, baking soda, baking powder, cinnamon and salt and beat 30 seconds or so to combine.  Add flour and mix until well combined.  Add milk and mix until no lumps remain.

Add a teaspoon of flour to the blueberries to coat and do the same to the peaches.  This helps them to no all sink to the bottom of the batter when baking.

Fold fruit gently into batter.

For the crumb topping, combine sugars, cinnamon, and flour.  Mix in softened butter until thick and crumbly.  You can use a spoon or fork or even your fingers.

Divide the batter evenly among the muffin cups, filling them all the way to the top or even a little over. Divide the crumb topping among each of the muffin cups, crumbling with your hands to make some big chunks.

Bake for 5 minutes at 425, then lower temperature to 350 and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool.

Make glaze by mixing the confectioners’ sugar, milk and vanilla together. Drizzle over muffins when most of the way cool.