Blackberry Peach Coffee Cake Muffins

Steps

1. 1Preheat the oven to 375 degrees F. Spray a 12 cup muffin tin with non-stick cooking spray and set aside.
2. 2In a small bowl, stir together the brown sugar, pecans and cinnamon for the topping. Set aside.
3. 3In a small bowl, whisk together the granulated sugar, canola oil, eggs, yogurt, and vanilla until smooth.
4. 4In another bowl, stir together the flour, baking powder, and baking soda until combined.
5. 5Add the peaches and blackberries and toss lightly to coat the fruit with the flour mixture.
6. 6Pour the wet ingredients into the dry and stir until just combined, do not over-mix.
7. 7Place about 1.5 tablespoons of batter into each of the muffin cups, using about half of the batter.
8. 8Sprinkle about 1 teaspoon of the topping mixture over the batter in each muffin cup.
9. 9Add another scoop of the muffin batter into each tin, dividing the remaining batter between the 12 cups.
10. 10Sprinkle another teaspoon of topping mix over top, dividing the remaining topping evenly between the 12 muffins.
11. 11Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
12. 12Allow the muffins to cool in the tin for 5-10 minutes and then remove them to a wire rack to cool completely.