I love peaches. Ripe peaches, smell amazing and they remind me of happy summer memories. One of my favorite peach recipes is this easy peach cobbler muffins recipe. They are super easy to whip up and great to serve for breakfast or even a snack with a cup of tea in the afternoon. Breaking a peach cobbler muffin in half and topping it off with a scoop of vanilla ice cream is my ultimate guilty pleasure!
Ingredients
Muffins:
1 egg
1 ¼ c. all-purpose flour
1 c. chopped fresh peaches -or canned and well drained
⅔ c. white sugar
½ c. whole milk
1 ½ teaspoon baking powder
¼ c. vegetable oil
1 teaspoon vanilla extract
½ teaspoon salt
Streusel Topping:
3 tablespoons white sugar
½ teaspoon baking powder
¼ c. all-purpose flour
4 tablespoons cold unsalted butter
½ teaspoon cinnamon
HOW TO MAKE PEACH COBBLER MUFFINS
Streusel Topping:
Step 1: In a small bowl, place the flour, sugar and cinnamon, and baking powder. Mix well until combined. In chunks, add the cold butter. Break the butter using your fingers and mix it in the flour mixture until you have a mixture that resembles coarse crumbs and set aside.
Muffins:
Step 2: Prepare the oven. Preheat it to 350 degrees F. Using butter, grease a large muffin tin with 12 muffin cups.
Step 3: To a large bowl, whisk the flour, baking powder, salt, and sugar until well blended. Then, add the peaches and toss well using a rubber spatula.
Step 4: Add the milk to a large bowl along with the egg, oil, and vanilla extract. Using the same rubber spatula, mix well until the flour disappears.
Step 5: Into the prepared muffin cups, evenly portion the batter to about 3/4 full, and top each with a spoonful of the streusel topping.
Step 6: Place in the preheated oven and bake for about 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean. Remove from the oven when done and allow the muffins to cool for about 10 minutes before moving them to a cooling rack.
Step 7: Serve the muffins warm or allow them to cool. You can keep them for up to 3 days in an airtight container.
Notes:
You can keep the completely cooled muffins in an airtight container and freeze them for up to 2 months. To thaw, make sure to cover the muffins to ensure the streusel doesn’t get soggy.
If using frozen peaches, thaw them completely. Drain well and chop them into small pieces.
If desired, you can use other fruits such as blueberries and raspberries.
Ingredients
- Muffins:
- 1 egg
- 1 ¼ c. all-purpose flour
- 1 c. chopped fresh peaches -or canned and well drained
- ⅔ c. white sugar
- ½ c. whole milk
- 1 ½ teaspoon baking powder
- ¼ c. vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Streusel Topping:
- 3 tablespoons white sugar
- ½ teaspoon baking powder
- ¼ c. all-purpose flour
- 4 tablespoons cold unsalted butter
- ½ teaspoon cinnamon
Instructions
Streusel Topping:
Step 1: In a small bowl, place the flour, sugar and cinnamon, and baking powder. Mix well until combined. In chunks, add the cold butter. Break the butter using your fingers and mix it in the flour mixture until you have a mixture that resembles coarse crumbs and set aside.
Muffins:
Step 2: Prepare the oven. Preheat it to 350 degrees F. Using butter, grease a large muffin tin with 12 muffin cups.
Step 3: To a large bowl, whisk the flour, baking powder, salt, and sugar until well blended. Then, add the peaches and toss well using a rubber spatula.
Step 4: Add the milk to a large bowl along with the egg, oil, and vanilla extract. Using the same rubber spatula, mix well until the flour disappears.
Step 5: Into the prepared muffin cups, evenly portion the batter to about 3/4 full, and top each with a spoonful of the streusel topping.
Step 6: Place in the preheated oven and bake for about 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean. Remove from the oven when done and allow the muffins to cool for about 10 minutes before moving them to a cooling rack.
Step 7: Serve the muffins warm or allow them to cool. You can keep them for up to 3 days in an airtight container.
Notes
You can keep the completely cooled muffins in an airtight container and freeze them for up to 2 months. To thaw, make sure to cover the muffins to ensure the streusel doesn’t get soggy. If using frozen peaches, thaw them completely. Drain well and chop them into small pieces. If desired, you can use other fruits such as blueberries and raspberries.
