Peach Cobbler Muffins
Peach cobbler muffins combine juicy peaches with a light, fluffy batter, delivering a delightful bite perfect for breakfast or as an afternoon snack.
Ingredients
Muffin Batter
- 1 cup fresh or frozen peaches, chopped Use ripe peaches for best flavor.
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon Add nutmeg for extra flavor if desired.
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted Can brush on top before baking for a golden effect.
- 1 large egg
- 1 teaspoon vanilla extract Can substitute almond extract for variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- If using fresh peaches, wash, peel, and chop them into small pieces.
Mixing
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar until well combined.
- In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the chopped peaches, ensuring they’re evenly distributed throughout the batter.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
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Notes
Serve warm or with whipped cream or vanilla ice cream. Storage: Cool completely before placing in an airtight container. Lasts 2-3 days at room temperature or up to 3 months in the freezer.