Description
Delight in these easy-to-make Peach Cobbler Muffins, combining the sweet taste of fresh peaches with a buttery streusel topping. Perfectly moist and tender, these muffins offer a comforting twist on classic cobbler dessert in convenient handheld form, ideal for breakfast, snacks, or dessert.
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold salted butter
Muffin Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups diced peaches (about 3 peaches, peeled, pitted, and diced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Make Streusel Topping: In a small bowl, mix the 1/2 cup flour and 1/2 cup sugar. Cut in the cold salted butter using a fork, pastry cutter, or your hands until pea-sized crumbles form. Refrigerate the streusel topping while preparing the muffin batter.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, cinnamon, and salt. Set aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the room temperature butter and 3/4 cup sugar on high speed for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Scrape down the bowl’s sides, add eggs and vanilla extract, then mix on low speed until combined. Increase speed to high and beat for another minute to incorporate air.
- Combine Wet and Dry Ingredients: With the mixer on low, alternate adding the dry flour mixture and milk until fully incorporated and no dry flour remains. Then gently fold in 1 heaping cup of the diced peaches to preserve their texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each almost to the top. Arrange the remaining peaches on top of each muffin batter portion.
- Add Streusel and Bake: Sprinkle the chilled streusel topping over each muffin, pressing gently so it sticks. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake another 15-18 minutes, or until a toothpick inserted in the center comes out clean. Add extra baking time if using frozen peaches.
- Cool and Serve: Remove muffins from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool an additional 10 minutes before serving or enjoying warm.
Notes
- Use fresh peaches for the best flavor, but frozen peaches work; adjust baking time accordingly.
- Ensure butter for streusel is cold to achieve crumbly topping texture.
- Room temperature eggs and butter in the batter help achieve a smooth, fluffy mixture.
- You can substitute salted butter with unsalted; if so, reduce added salt slightly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
