Blackberry Peach Coffee Cake Muffins

Preheat the oven to 375 F. Spray a 12 cup muffin tin with non-stick cooking spray and set aside.

In a small bowl, stir together the brown sugar, pecans and cinnamon for the topping. Set aside.

In a small bowl, whisk together the sugar, canola oil, eggs, yogurt and vanilla until smooth. In another bowl, stir together the flour, baking powder and baking soda until combined. Add the peaches and blackberries and toss lightly to coat the fruit with the flour mixture. Pour the wet ingredients into the dry and stir until just combined, but do not over-mix.

Place a spoonful of batter into each of the muffin tins, using about half of the batter. Sprinkle about 1 teaspoon of the topping mixture over the batter in each tin. Then add another scoop of the muffin batter into each tin, dividing the remaining batter between the 12 tins. Sprinkle another teaspoon of topping mix into each tin, dividing the remaining topping evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven.

Allow the muffins to cool in the tin for 5-10 minutes and then remove them to a wire rack to cool completely. Store in an airtight container for up to a week, or they can be frozen.

Source: Adapted from Today’s Parent Magazine.