Peach Cobbler Muffins
Fresh peach muffins topped with a delightful streusel topping! Serve with some fresh butter for a perfect weekend brunch.
- STREUSEL TOPPING:
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened, 1 stick
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups fresh peaches, diced, about 2 large peaches
- 4 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 teaspoons vegetable oil
Preparation time 15mins
Cooking time 40mins
Adapted from barbarabakes.com
In a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.
Preheat oven to 350ºF. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches.
Fill muffin cups 2/3 full with muffin batter. (Don’t over fill.) Sprinkle muffins with topping.
Bake at 350ºF for 20 to 25 min, until a tester inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.