Standard Muffin Pan
For the streusel topping:
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 cup unsalted butter cold
For the muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup plain yogurt (or vanilla yogurt)
1/3 cup vegetable oil or olive oil, canola oil
2 large peaches , cut into 1/2-in. pieces (about 2 cups) divided
For the streusel topping:Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter and with your hands, rub butter and flour mixture together until crumbly. Set aside.
For the muffins:Preheat your oven to 375 degrees Fahrenheit and prepare a large muffin pan with 12 muffin paper liners.
Add the flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and whisk together to combine. Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.
Whisk eggs, yogurt and oil in a medium bowl. Stir into dry mixture until just combined. Portion the batter out into the muffin cups evenly (about 3/4 full).
Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. Bake for about 18-20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Transfer muffins to a rack to cool. Serve warm or at room temperature.