Yogurt-Fruit Muffins with Bran Crumb Topping

Yogurt, fruit and bran - all in one easy to carry muffin.

Total Time:
30 min
5 min
10 min
15 min

12 muffins

  • Batter:
  • 12 ounces thick Greek peach yogurt
  • 1 cup diced peaches, mangoes or pineapples
  • 1/3 cup light brown muscovado sugar
  • 1/3 cup pure cane sugar
  • 1/2 cup canola oil
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Topping:
  • 1 cup bran cereal, such as All-Bran
  • 1/4 cup walnuts
  • 2 tablespoons pure cane sugar
  • 2 tablespoons light brown muscovado sugar
  • 6 tablespoons unsalted butter, melted
  • Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.

  • For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.

  • For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.

  • Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.

  • Transfer to a cooling rack and allow to cool completely.

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