Description
Sweet Southern peach cobbler muffins blend homestyle comfort with delightful baking magic. Crumbly streusel tops moist, fruity muffins that bring warmth and joy to your breakfast or dessert table.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup chopped fresh (or canned) peaches
- 2/3 cup white sugar
- 1/2 cup milk
- 1 egg
Dry Ingredients:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet and Additional Ingredients:
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour (for streusel)
- 3 tablespoons white sugar (for streusel)
- 1/2 teaspoon baking powder (for streusel)
- 4 tablespoons cold unsalted butter (for streusel)
Instructions
- Warm the oven to 375F (190C) and prepare a muffin tin with paper liners.
- Combine flour, baking powder, and salt in a mixing bowl using a whisk.
- In a separate bowl, blend sugar, milk, egg, vegetable oil, and vanilla extract until smooth and uniform.
- Gently incorporate wet ingredients into dry ingredients, stirring minimally to avoid overmixing.
- Delicately fold most of the chopped peaches into the batter, reserving a few pieces for topping.
- Distribute batter into muffin liners, filling approximately three-quarters full.
- Create streusel by mixing flour, sugar, baking powder, and cinnamon in a small bowl.
- Work cold butter into the dry streusel ingredients until the mixture resembles rough, uneven crumbs.
- Sprinkle streusel evenly over muffin batter, gently pressing to adhere.
- Garnish each muffin with remaining peach pieces for visual appeal and extra fruit flavor.
- Bake for 20-25 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Let muffins rest in the pan for 10 minutes before transferring to a wire rack for complete cooling.
Notes
- Select ripe, fragrant peaches for maximum flavor and sweetness in your muffins.
- Avoid overmixing the batter to prevent tough, dense muffins with a rubbery texture.
- Gently fold peaches into the batter to distribute evenly without breaking fruit pieces.
- Freeze extra muffins for up to 3 months, wrapped individually in plastic wrap and stored in a freezer bag.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 182 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1.2 g
- Protein: 2.5 g
- Cholesterol: 25 mg