Yogurt-Fruit Muffins with Bran Crumb Topping

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

Recipe courtesy Bobby Flay
Show: Brunch at Bobby's Episode: Brunch on the Go

Photo: Yogurt-Fruit Muffins with Bran Crumb Topping

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 15 min
 
YIELD: 12 muffins
LEVEL: Easy

ingredients

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
    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
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    4

    Newest Ratings and Reviews

    Read all 8 reviews

    • on September 02, 2012

      Flag

      I didn't have peaches so I used strawberries and strawberry and plain yogurt instead. Didn't have bran so I used oatmeal. Don't have a stand mixer, just a little hand one. Like sound2503 the muffin broke apart at first while getting them out of the muffin tin, but once I let them cool completely, they were just find. I didn't like the oatmeal for my crumble topping so I won't do that again, but other than that, the recipe is a winner...and this is from someone who never bakes. I look forward to making with other fruits.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on August 26, 2012

      Flag

      I actually didn't like this muffin...it came out so moist that it almost had a french toast-ish texture, and I could barely get it out of the THOROUGHLY greased pan without it breaking up! I followed the recipe to the tee, and found it bland and soggy, I couldn't taste any peach at all! Probably won't make them again.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on August 26, 2012

      Flag

      This is definitely a nominee for best supporting muffin. I executed the recipe slightly wrong by winging it and substituting turbinado for muscovado sugar, which we did not have in the pantry. It made the muffin less sweet and a little grittier. Still, the peach yogurt and fresh peaches gave it great flavor and the granola topping achieved a satisfying crunch. I watched Bobby test his batch on the show and I could tell that mine were not yet done after 18 minutes. I returned the tin for an extra 3-4 minutes of baking. The final result boosted simple ham and eggs up to a nice Sunday brunch with my darling wife.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How