Peach Cobbler Muffins
These peach cobbler muffins combine juicy peach pieces with a crunchy oat topping, capturing the essence of summer cobbler in a delightful portable treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use fresh flour for best rise.
- 1 cup sugar Sweetens the batter and helps with browning.
- 1 tablespoon baking powder The leavener that gives lift.
- 1/2 teaspoon salt Balances sweetness and enhances flavors.
- 1 teaspoon cinnamon Adds gentle warmth and spice.
Wet Ingredients
- 1/2 cup unsalted butter, melted Keeps crumbs tender and adds richness.
- 1 cup milk Hydrates dry ingredients, contributing to softness.
- 1 teaspoon vanilla extract Warms and rounds the flavor.
Filling and Topping
- 2 cups diced peaches (fresh or canned) Main ingredient, fresh for peak season.
- 1/2 cup brown sugar For caramel notes and moisture.
- 1/2 cup oats Gives the topping its crunchy texture.
- 1/2 teaspoon cinnamon Adds a second touch of spice for the topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and cinnamon until evenly combined.
- In a separate bowl, stir together the melted butter, milk, and vanilla extract until smooth.
Baking
- Pour the wet ingredients into the dry and fold with a spatula until just combined. Do not overmix.
- Gently fold in the diced peaches until evenly distributed.
- Fill each muffin cup about 3/4 full with batter.
- In a small bowl, combine brown sugar, oats, and cinnamon; sprinkle over each muffin.
- Bake for 18–22 minutes until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the muffins to rest in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Use fresh, ripe peaches for the best flavor and texture. Don't overmix the batter to maintain tenderness. Store in an airtight container.