Peach Cobbler Muffins
Delightful muffins bursting with juicy peach chunks and a sweet, crumbly streusel topping.
Servings: 12 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Muffin Tin
Ingredients
For the Muffins
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.67 cup Granulated sugar
- 1 cup Chopped fresh peaches or canned, well-drained
- 0.5 cup Whole milk
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
For the Streusel Topping
- 0.25 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 4 tablespoons Cold unsalted butter cubed
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Gently stir in the chopped peaches until they are coated with the dry mixture.
- In another bowl, whisk together the milk, egg, oil, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined—be careful not to overmix!
- In a small bowl, mix flour, sugar, baking powder, and cinnamon. Add the cold butter and use your fingers or a fork to cut it in until the mixture resembles coarse crumbs.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a spoonful of streusel topping on each.
- Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze individually for up to 1 month.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg