If you are looking for the perfect sweet snack, you have to give these delightful peach cobbler muffins a try soon! Easy and quick to make with an amazing crumble topping. These cobblers are filled with peaches. But you are also welcome to use any fruits you desire.
Ingredients
Muffins:
1 egg
1 ¼ c. all-purpose flour
1 ½ teaspoons baking powder
⅔ c. white sugar
½ c. whole milk
¼ c. vegetable oil
1 teaspoon vanilla extract
1 c. chopped fresh peaches -or canned and well drained
½ teaspoon salt
Streusel Topping:
½ teaspoon cinnamon
¼ c. all-purpose flour
½ teaspoon baking powder
4 tablespoons cold unsalted butter
3 tablespoons white sugar
HOW TO MAKE PEACH COBBLER MUFFINS
Streusel Topping:
Step 1: In a small bowl, whisk the flour, sugar, cinnamon, and baking powder until well combined. In chunks, add the cold butter, breaking it up using fingers until you have a mixture that resembles coarse crumbs. Set aside.
Muffins:
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Grease a large 12 cups muffin tin using butter.
Step 4: Into a large bowl, place the flour, baking powder, salt, and sugar. Mix well until blended. Then, fold in the peaches. Next, add the milk along with the egg, oil, and vanilla extract. Mix well using a rubber spatula until the flour just disappears.
Step 5: Into the prepared muffin cups, evenly portion the batter, filling each cup to about 3/4 full. On top, place spoonfuls of the streusel topping.
Step 6: Place in the preheated oven and bake for about 20 minutes or until the muffins are golden brown and a toothpick inserted into a muffin comes out clean. Remove from the oven when done and allow the muffins to cool for about 10 minutes before inverting to a cooling rack.
Step 7: Serve the Peach Cobbler Muffins warm. You can also keep the muffins once cooled in an airtight container for up to 3 days.
Notes:
To freeze the muffins, place the cooled muffins in an airtight container and store them in the freezer for up to 2 months. When ready to serve, thaw the muffins, uncovered.
If using frozen peaches, thaw, drain, and chop them into small pieces.
For this recipe, you can also use blueberries and/or raspberries.
Ingredients
- Muffins:
- 1 egg
- 1 ¼ c. all-purpose flour
- 1 ½ teaspoons baking powder
- ⅔ c. white sugar
- ½ c. whole milk
- ¼ c. vegetable oil
- 1 teaspoon vanilla extract
- 1 c. chopped fresh peaches -or canned and well drained
- ½ teaspoon salt
- Streusel Topping:
- ½ teaspoon cinnamon
- ¼ c. all-purpose flour
- ½ teaspoon baking powder
- 4 tablespoons cold unsalted butter
- 3 tablespoons white sugar
Instructions
Streusel Topping:
Step 1: In a small bowl, whisk the flour, sugar, cinnamon, and baking powder until well combined. In chunks, add the cold butter, breaking it up using fingers until you have a mixture that resembles coarse crumbs. Set aside.
Muffins:
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Grease a large 12 cups muffin tin using butter.
Step 4: Into a large bowl, place the flour, baking powder, salt, and sugar. Mix well until blended. Then, fold in the peaches. Next, add the milk along with the egg, oil, and vanilla extract. Mix well using a rubber spatula until the flour just disappears.
Step 5: Into the prepared muffin cups, evenly portion the batter, filling each cup to about 3/4 full. On top, place spoonfuls of the streusel topping.
Step 6: Place in the preheated oven and bake for about 20 minutes or until the muffins are golden brown and a toothpick inserted into a muffin comes out clean. Remove from the oven when done and allow the muffins to cool for about 10 minutes before inverting to a cooling rack.
Step 7: Serve the Peach Cobbler Muffins warm. You can also keep the muffins once cooled in an airtight container for up to 3 days.
Notes
To freeze the muffins, place the cooled muffins in an airtight container and store them in the freezer for up to 2 months. When ready to serve, thaw the muffins, uncovered. If using frozen peaches, thaw, drain, and chop them into small pieces. For this recipe, you can also use blueberries and/or raspberries.
