Delightfully moist and fluffy, this Cinnamon Crunch Peach Muffin Bread is perfect for breakfast or a sweet treat any time of day.

Scale

1 stick (8 tablespoons) salted butter

melted

3/4 cup brown sugar

3/4 cup plain Greek yogurt

3 eggs

at room temperature

2 teaspoons vanilla extract

1 1/2 cups whole wheat or all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup finely chopped peaches

3 tablespoons peach jam

1/2 cup dark brown sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon

2 tablespoons salted butter

melted

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the melted salted butter and brown sugar until well combined.
Add the Greek yogurt, eggs, and vanilla extract, mixing until smooth.
In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped peaches and peach jam until evenly distributed.
In a small bowl, combine the dark brown sugar, flour, cinnamon, and melted butter to create the cinnamon swirl mixture.
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
Add the remaining batter on top, followed by the rest of the cinnamon swirl mixture, swirling it gently with a knife or skewer.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For best flavor, use ripe peaches. You can substitute with canned peaches if fresh are not available.

Keywords: Cinnamon Crunch Peach Muffin Bread, peach muffins, cinnamon bread, sweet bread, dessert recipes