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Peach Cobbler Muffins Recipe

Peach Cobbler Muffins Recipe
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★★★★★

5.1 from 13 reviews

These Peach Cobbler Muffins offer a delightful blend of sweet juicy peaches with a tender, moist crumb and a buttery streusel topping. Perfect for breakfast or a snack, they combine the flavors of classic peach cobbler in convenient muffin form, featuring warm cinnamon spice and a crunchy crumble.

Ingredients

Scale

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cold salted butter

Muffin Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup butter (room temperature)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups diced peaches (about 3 peaches, peeled, pitted, and diced)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Make Streusel: In a small bowl, mix the flour and sugar. Cut the cold salted butter into this mixture using a fork, pastry cutter, or your hands until pea-sized crumbles form. Refrigerate to keep it cold while preparing the batter.
  3. Mix Dry Ingredients: Whisk together the flour, baking powder, ground cinnamon, and salt in a medium bowl; set aside for later use.
  4. Cream Butter and Sugar: Using an electric mixer on high speed, beat the room temperature butter and sugar in a large bowl for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Scrape down the sides of the bowl, add the eggs and vanilla extract. Mix on low speed until incorporated, then increase speed to high and beat for 1 more minute.
  6. Combine Wet and Dry: With the mixer on low speed, alternate adding the dry flour mixture and milk to the creamed mixture. Mix until just combined and no dry flour is visible.
  7. Fold in Peaches: Gently fold in 1 heaping cup of the diced peaches to the batter to distribute them evenly.
  8. Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling them almost to the top. Top each muffin with the remaining diced peaches.
  9. Add Streusel Topping: Sprinkle the chilled streusel mixture evenly over each muffin and gently press it on so it adheres to the batter and peaches.
  10. Bake: Bake at 425°F (220°C) for 5 minutes to give a burst of heat, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean. Add 2-3 minutes if using frozen peaches.
  11. Cool and Serve: Remove muffins from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or for an additional 10 minutes before serving.

Notes

  • Using ripe, fresh peaches will enhance flavor but frozen peaches can be used; just add extra baking time.
  • Make sure the butter for the streusel is very cold to get that crumbly topping texture.
  • Room temperature eggs and butter help the batter mix more smoothly for better muffin texture.
  • If you prefer, substitute half the all-purpose flour with whole wheat flour for a heartier muffin.
  • The muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Nutrition

Keywords: Peach cobbler muffins, peach muffins, streusel topping muffins, cinnamon peach muffins, breakfast muffins

Find it online: https://www.sanacooks.com/peach-cobbler-muffins-recipe/