Peach Cobbler Muffins
Recipe by:Peach cobbler muffins are a portable, breakfast-friendly way to enjoy the comforting flavors of a classic summertime dessert. This tried-and-true recipe packs tender, cinnamon-spiced muffins with juicy peaches and tops them with a buttery cobbler streusel.
Ingredients
Streusel Topping
- ½ cup (65 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ¼ cup (56 grams) cold salted butter
Peach Muffins
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1 grams) ground cinnamon
- ½ teaspoon (3 grams) salt
- ⅓ cup (76 grams) butter room temperature
- ¾ cup (150 grams) granulated sugar
- 2 (2) large eggs room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (118 ml) milk
- 2 cups (365 grams) diced peaches (about 3 peaches, peeled, pitted, and diced)
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
- Mix the flour and sugar in a small bowl.½ cup all-purpose flour, ½ cup granulated sugar
- Work the cold butter into the flour mixture using a fork, pastry cutter, or your hands until you have pea-sized crumbles. Refrigerate the streusal topping while you prepare the batter.¼ cup cold salted butter
- Whisk the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Cream the butter and sugar in a large mixing bowl by beating on high speed with an electric mixer for 2 minutes.¾ cup granulated sugar, ⅓ cup butter
- Scape the sides of the bowl, add the eggs and vanilla, and mix on low speed until combined, then increase to high speed and beat for an additional minute.2 large eggs, 1 teaspoon vanilla extract
- Alternate adding the flour mixture and the milk with the mixer running on low speed until all of the ingredients are added and no dry flour is visible. Then fold in 1 heaping cup of chopped peaches.½ cup milk, 2 cups diced peaches
- Divide the batter evenly between each muffin cup, filling each cup almost to the top. Then place the remaining peaches on top of the muffin batter. Sprinkle the streusel mixture over each and press gently so the streusel sticks onto the muffins.
- Bake at 425°F (220°C) for 5 minutes, then reduce the 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. *Note: If you are using frozen peaches, you may need to add an additional 2-3 minutes to the baking time.
- Remove from the oven and cool in the muffin pans for 5 minutes, then transfer them to a wire rack and cool an additional 10 minutes before eating.
Notes
- 6 Jumbo Muffins: Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (177°C) for 21–24 minutes.
- 36 Mini Muffins: Bake at 350°F (177°C) for 12-15 minutes.
- Store in an airtight container at room temperature, and the muffins will stay fresh for 3-4 days.
- To freeze, wrap muffins individually in plastic wrap and then transfer them to a freezer-safe storage bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Equipment
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 257mg | Potassium: 89mg | Fiber: 1g | Sugar: 24g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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