Peach Cobbler Muffins

By chelyc13

Ingredients

• 2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1 cup buttermilk
• 5 tablespoons vegetable oil
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 cup peeled, cubed fresh peaches
• Turbinado sugar for sprinkling

Preparation

Step 1

1. Position a rack in the lower third of the oven and preheat the oven to 350. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.

3. In a large bowl, whisk together the buttermilk, oil, egg, vanilla, and almond extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible; be careful not to overmix.

4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two thirds full. Sprinkle the tops with turbinado sugar.

5. Bake for 25 to 30 minutes, until the muffinsa re golden brown. The tops should be firm to the touch and a toothpick inserted in the center of the muffin should ocme out clean. Remove from the oven and let cool for 10 minutes.

6. Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in airtight container for up to 2 days.