Buttery, tender, and moist, these spiced peach muffins are loaded with peachy goodness and hearty oats. Topped with a brown sugar cinnamon crumble, these muffins are perfect for tucking into lunch bags or for anytime the muffin craving hits.
Preheat the oven to 350°F. Line a muffin tin with paper liners.
To make the crumble topping: Combine all of the ingredients in a medium bowl and mix well. The mixture should form clumps.
Lay the chopped peaches on a paper-towel lined plate and pat dry.
In a large bowl, combine the flour, oats, spices, baking soda, dry mustard powder, and salt. Mix well. In a medium bowl, beat the eggs, then add the brown sugar, granulated sugar, yogurt and oil. Whisk this until combined then pour into the dry ingredients. Stir just until barely combined then add in the peaches. Stir to combine, being careful not to overmix the muffin batter.
Divide the batter evenly between the muffin cups and top with the crumble topping. Bake for about 28-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and place on a wire rack, allowing the muffins to cool in the muffin pan for about 8 minutes, then transfer to a wire rack to continue cooling. The muffins will be fragile while hot so handle with care.
Note: Can use canned peaches instead of fresh peaches.
Servings 0