Description
These Peach Cobbler Muffins are a delightful twist on the classic dessert, featuring tender muffins filled with juicy diced peaches and topped with a buttery streusel crumble. Perfect for breakfast or a sweet snack, they combine fluffy muffin texture with the warm flavors of peach cobbler in every bite.
Ingredients
Scale
Muffins:
- 2 cups all-purpose flour, plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted and cooled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice (from the can of peaches)
- 2 cans peaches in juice (15-ounce cans)
Streusel Topping:
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat oven and prepare muffin pan: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray to prevent sticking.
- Sift dry ingredients: In a small bowl, sift together 2 cups flour, salt, and baking powder. Set this mixture aside for later use.
- Mix wet ingredients: In a large mixing bowl, beat or whisk together eggs, melted and cooled butter, sugar, vanilla extract, milk, and 2 tablespoons of peach juice until well combined.
- Combine wet and dry ingredients: Add the sifted dry ingredients into the wet mixture, stirring gently just until combined. Be careful not to overmix to ensure tender muffins.
- Prepare peaches: Drain peaches from the cans, reserving 2 tablespoons of the juice for the batter. Dice the peaches into very small pieces to avoid weighing down the batter or adding too much moisture.
- Incorporate peaches into batter: Toss 1 cup of the diced peaches with 1 tablespoon of flour to prevent sinking. Gently fold these peaches into the muffin batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle a few diced peach pieces over the top of each muffin for added texture and flavor.
- Make streusel topping: In a small bowl, combine flour, sugar, and cold cubed butter. Use a fork or pastry blender to cut the butter into the mixture until crumbly.
- Add streusel to muffins: Sprinkle the prepared streusel evenly over the tops of the muffins.
- Bake muffins: Bake in the preheated oven at 425°F for 6 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes before removing them to a cooling rack to cool completely.
Notes
- Do not overmix the batter to prevent dense muffins.
- Diced peaches should be small to avoid excess moisture in the muffins.
- Tossing peaches with flour before folding prevents them from sinking to the bottom.
- Use cold butter for the streusel topping to achieve a crumbly texture.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Keywords: peach cobbler muffins, peach muffins, streusel topping, breakfast muffins, fruit muffins, easy muffin recipe, homemade muffins