Peach Cobbler Muffins
Do you love Peach Cobbler? I do.
I also loved it in this yummy muffin form as well. These had a dense base and a sweet flavor with just a touch of crunch on top. Perfect in my book.
I also realized that this is my FIRST muffin post… how can that be? I really need to make muffins more often.
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Making a batch of these for an easy school morning breakfast would be great. You may get some extra bonus Mom point for them.
They will last for about three days in the fridge or you can make a huge batch and freeze them for the long haul. I wish I had more freezer space. Having fresh fruit in the middle of February is always nice.
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This recipe came from one of my favorite cookbooks, the Peach Crisps
. I’ve also made her Browned Butter Rice Cereal Bars as well. Yumm-o!
It’s PEACH Week on Pint Sized Baker! Did you see my Grilled Peaches, Peach Crumble, and Peaches and Cream Monkey Bread?
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Yield: 12
Peach Cobbler Muffins
These s Peach Cobbler Muffins are filled with juicy peaches and topped with a tasty crumble.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Ingredients
For the muffins
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 7 tablespoon butter
- 1 egg
- 1 egg yolk
- 1/3 cup milk
- 2 teaspoons vanilla
- 1 1/2 cups diced peaches
For the topping
- 3 tablespoons butter
- 1/2 cup flour
- 1/4 cup brown sugar
- Pinch of salt
- Pinch of nutmeg
- 1/4 teaspoon cinnamon
Instructions
For the muffins
- Preheat oven to 350 degrees F. Prepare a 12 cup muffin pan with butter and flour.
- Place the dry ingredients into a bowl and stir.
- Melt butter in a small saucepan until it browns. Set aside to cool.
- Whisk the eggs, milk, and vanilla and slowly drizzle in the browned butter. Whisk until well incorporated. Pour into the dry ingredients and fold together. Add in the peaches once all the batter is mixed.
- Divide into the 12 cups using an ice cream scooper to evenly distribute.
For the topping
- Combine all ingredients in a bowl and mix with a fork. Press the butter into the flour and sugar until crumbly. Use your fingers to warm the butter and allow the flour and sugar to coat it.
- Spoon the topping over the muffin batter and bake for 15 to 18 minutes.
- Leave the muffins in the pan for 20 minutes after you remove it from the oven.
- Enjoy for a weekend breakfast treat or a lunchbox snack.