Peach Cobbler Muffins
Creamy, juicy, and impossibly comforting, these Peach Cobbler Muffins are a handheld version of a summer classic that bake up golden and studded with sweet peach bites.
Servings: 12 muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Batter Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1 cup chopped fresh peaches (or canned, well-drained) chopped into bite-sized pieces
- 1/2 cup whole milk room temperature
- 1 large egg room temperature
- 1/4 cup vegetable oil or neutral oil
- 1 teaspoon vanilla extract pure vanilla preferred
Streusel Topping Ingredients
- 1/4 cup all-purpose flour for streusel topping
- 3 tablespoons granulated sugar for streusel topping
- 1/2 teaspoon baking powder for streusel topping
- 1/2 teaspoon ground cinnamon for streusel topping
- 4 tablespoons cold unsalted butter cubed for streusel topping
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. Make sure the dry ingredients are evenly mixed so the muffins rise uniformly.
- Gently stir in the chopped peaches until they are coated with the dry mixture. Coating prevents the peaches from sinking to the bottom while baking.
- In another bowl, whisk together the milk, egg, oil, and vanilla extract until smooth and combined. Using room-temperature ingredients helps the batter mix more evenly.
- Pour the wet ingredients into the dry mixture and stir until just combined; be careful not to overmix! A few small lumps are fine — overmixing creates dense muffins.
- In a small bowl, mix flour, sugar, baking powder, and cinnamon for the streusel. Add the cold butter and use your fingers or a fork to cut it in until the mixture resembles coarse crumbs. Chill briefly if butter softens.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a spoonful of streusel topping on each muffin, pressing lightly so it adheres.
- Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through if your oven has hot spots.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.