Description
Delight in these homemade Peach Cobbler Muffins that combine tender, fluffy muffin batter with juicy peaches and a sweet cinnamon-brown sugar topping. Perfect for breakfast or a sweet snack, they are easy to prepare and bake to golden perfection in under 30 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or dairy-free)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 2 cups fresh or canned peaches, diced
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined and aerated for a light muffin batter.
- Mix Wet Ingredients: In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract, mixing until smooth and fully blended to ensure even moisture throughout the muffins.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid over-mixing to keep the muffins tender and allow a few small lumps to remain in the batter.
- Fold in Peaches: Carefully fold the diced peaches into the batter, evenly distributing them without breaking the pieces down to maintain distinct fruit bites.
- Fill Muffin Pan: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Prepare Topping: In a small bowl, mix the ground cinnamon and brown sugar together. Sprinkle this cinnamon-sugar mixture generously on top of each muffin for a sweet, crunchy topping.
- Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Use fresh peaches when in season for best flavor; canned peaches can be used but drain excess liquid to prevent soggy muffins.
- For a dairy-free version, substitute milk and butter with plant-based alternatives such as almond milk and coconut oil or vegan butter.
- Do not over-mix the batter to avoid tough muffins; slight lumps are okay.
- The cinnamon sugar topping adds a delightful crunch, but it can be omitted if preferred.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
