Peach Muffins with Cinnamon Crumble | RICARDO

Ingredients

• 1/4 cup (55 g) brown sugar
• 1/4 cup (55 g) unsalted butter, softened
• 1/2 cup (50 g) quick-cooking oats
• 1/4 cup (40 g) unbleached all-purpose flour
• 1 tsp ground cinnamon
• 1 can (28 oz/796 ml) sliced peaches in juice, drained and patted dry
• 1 cup (150 g) unbleached all-purpose flour
• 1 tbsp ground cinnamon
• 1 tsp baking soda
• 1 pinch salt
• 2/3 cup (140 g) brown sugar
• 1/2 cup (125 ml) plain Greek yogurt
• 1/4 cup (60 ml) vegetable oil
• 2 eggs