3/4 cup finely chopped toasted pecans
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
1/3 cup unsalted butter, melted
1/3 cup oil
1 cup light brown sugar packed
2 teaspoons pure vanilla extract
1 cup plain yogurt or sour cream
1 1/2 cups all purpose flour
1/2 cup quick cooking oatmeal ( I used one package of instant plain oatmeal )
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 full cup coarsely chopped peaches
Preheat oven to 375 F. Line 12 muffin cups. Prepare topping by mixing pecans, sugar, cinnamon and butter in a small bowl until crumbly. Set aside.
In a large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and yogurt. Fold in flour, oatmeal, baking powder, baking soda, and salt. Fold in chopped peaches.
place equal portions of batter into muffin cups.Two heaping tablespoons per cup got me 10 large muffins. Distribute topping on muffins.
Bake until muffins test done by springing back when lightly touched with fingertips (25 minutes). Cool well, then remove from pan to finish cooling on wire cake rack.
9-12 large muffins