Description
Delicious Peach Cobbler Muffins with a sweet streusel topping, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour (plus 1 tablespoon more)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1/4 cup salted butter (melted and cooled)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons peach juice (from the can of peaches)
- 2 cans peaches in juice (15-ounce cans)
- 1/4 cup salted butter (cold and cut into cubes)
- 1/3 cup all-purpose flour (for streusel)
- 1/3 cup granulated sugar (for streusel)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together 2 cups all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together 2 eggs, ¼ cup salted butter melted, ½ cup granulated sugar, 1 teaspoon vanilla extract, ½ cup milk, and 2 tablespoons peach juice.
- Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
- Drain 2 cans peaches in juice (be sure you have added 2 tablespoons of the juice to the batter before discarding).
- Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
- Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.
- Sprinkle a few pieces of diced peaches over the top of the muffins.
- Prepare the streusel by combining ⅓ cup all-purpose flour, ⅓ cup granulated sugar, and cold cubed ¼ cup salted butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
- Sprinkle streusel over the tops of the muffins.
- Bake at 425°F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
- Ensure not to overmix the batter to keep muffins fluffy.
- Using diced peaches coated in flour helps to prevent them from sinking in the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg