Description
These Peach Cobbler Muffins are what summer breakfast dreams are made of – grab one with your morning coffee and start your day with a little piece of southern comfort!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 1½ cups (300g) fresh peaches, diced (about 2–3 medium peaches)
- ⅓ cup (67g) brown sugar, packed
- ⅓ cup (42g) all-purpose flour
- ½ tsp ground cinnamon
- 3 tbsp (42g) unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Make streusel topping: Combine brown sugar, flour, and cinnamon in a small bowl. Add cold cubed butter and work with fingertips until mixture resembles coarse crumbs. Refrigerate until needed.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with milk (flour-milk-flour-milk-flour). Mix just until combined after each addition.
- Gently fold in diced peaches by hand.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle chilled streusel topping over each muffin, lightly pressing into batter.
- Bake for 20-25 minutes, until tops are golden and a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.