Description
These easy Peach Cobbler Muffins combine sweet, juicy peaches with a tender, fluffy muffin base and a crunchy streusel topping for a delightful breakfast or snack. Bursting with peach flavor and a hint of vanilla, they bake quickly and are perfect for sharing or enjoying on the go.
Ingredients
Muffin Batter
- 2 cups all-purpose flour, plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted and cooled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice (from the canned peaches)
- 2 cans peaches in juice (15-ounce cans)
Streusel Topping
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray to ensure easy removal.
- Mix Dry Ingredients: In a small bowl, sift together 2 cups of flour, salt, and baking powder. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, beat or whisk the eggs. Add the melted and cooled butter, granulated sugar, vanilla extract, milk, and 2 tablespoons of peach juice from the canned peaches. Mix until well combined.
- Add Dry to Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Prepare Peaches: Drain the canned peaches, reserving 2 tablespoons of the juice to add to the batter. Dice the peaches into very small pieces to prevent weighing down the batter and adding excess moisture.
- Incorporate Peaches: Toss 1 cup of the diced peaches with 1 tablespoon of flour to keep them from sinking, then gently fold them into the muffin batter.
- Fill Muffin Cups: Divide the batter evenly between the 12 muffin cups, filling each about ¾ full to allow room for rising.
- Top with Peaches: Sprinkle a few diced peach pieces over the top of each muffin for added texture and flavor.
- Make Streusel Topping: In a small bowl, combine ¼ cup cold cubed butter, ⅓ cup flour, and ⅓ cup granulated sugar. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture forms coarse crumbs.
- Add Streusel: Sprinkle the streusel topping evenly over each muffin in the pan.
- Bake Muffins: Bake in the preheated oven at 425°F for 6 minutes to get a burst of heat, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15 to 18 minutes. Bake until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure to dice the peaches into small pieces to avoid soggy muffins.
- Do not overmix the batter to keep the muffins light and fluffy.
- Using cold butter in the streusel helps create a crumbly topping texture.
- Muffins are best enjoyed within 1-2 days or can be frozen for longer storage.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
