Peach Cobbler Muffins
Delightful muffins that combine the comforting essence of peach cobbler with the convenience of a breakfast treat, perfect for any time of the day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use fresh flour for best rise.
- 1 cup sugar Sweetens the batter and helps with browning.
- 1 tablespoon baking powder The leavener that gives lift.
- 1/2 teaspoon salt Balances sweetness and enhances flavors.
- 1 teaspoon cinnamon Adds gentle warmth and spice.
Wet Ingredients
- 1/2 cup unsalted butter, melted Keeps crumbs tender and adds richness.
- 1 cup milk Hydrates dry ingredients, contributing to softness.
- 1 teaspoon vanilla extract Warms and rounds the flavor.
- 2 cups diced peaches (fresh or canned) Main ingredient, fresh preferred for peak season.
Topping Ingredients
- 1/2 cup brown sugar For caramel notes and moisture.
- 1/2 cup oats Gives the topping its crunchy texture.
- 1/2 teaspoon cinnamon Adds a second touch of spice for the topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the muffin pan by greasing it or lining it with paper muffin cups.
- Mix the dry ingredients in a large bowl: whisk together flour, sugar, baking powder, salt, and cinnamon.
- Combine the wet ingredients in a separate bowl: whisk the melted butter, milk, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients, mixing just until combined.
- Gently fold in the diced peaches until evenly distributed.
- Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Prepare the topping by mixing oats, brown sugar, and cinnamon, then sprinkle over the batter in muffin cups.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow cooling in the muffin tin for about 5 minutes before transferring to a wire rack.
Notes
Serve warm, optionally with honey or butter. For a dessert option, pair with ice cream or whipped cream. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.