Description

These delightful Peach Cobbler Muffins feature a soft, spiced batter filled with juicy summer fruit and a signature buttery streusel topping. They offer the comforting taste of a classic peach cobbler in a convenient, portable form that is perfect for breakfast or a sweet snack.

Ingredients

2 1/2 cups all-purpose flour, divided
1 1/4 cups granulated sugar, divided
1/4 cup cold salted butter
1/3 cup room temperature salted butter
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups diced fresh peaches (approx. 3 medium peaches)
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
In a small bowl, combine 1/2 cup flour and 1/2 cup sugar; work in 1/4 cup cold butter with your hands or a fork until coarse crumbs form, then refrigerate.
In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
In a large bowl, beat 1/3 cup room temperature butter and 3/4 cup sugar on high for 2 minutes until light and fluffy.
Add 2 eggs and 1 teaspoon vanilla extract to the butter mixture and mix until smooth.
On low speed, alternate adding the dry flour mixture and 1/2 cup milk, mixing just until the streaks of flour disappear.
Gently fold in 1 heaping cup of diced peaches with a spatula.
Fill the muffin cups nearly to the top, press the remaining diced peaches into each, and sprinkle the cold streusel generously over the top.
Bake at 425°F (220°C) for 5 minutes, then lower the temperature to 350°F (177°C) and bake for 15 to 18 more minutes.
Cool in the pan for 5 minutes before moving the muffins to a wire rack.

Notes

To ensure the best rise, avoid opening the oven door when you lower the temperature halfway through baking. If you are using frozen peaches, do not thaw them first as the extra moisture can make the batter too thin; simply add a few minutes to the final baking time. Keeping the streusel in the refrigerator until the last possible second ensures it stays nice and crumbly rather than melting into the batter.

Prep Time: 15 mins
Cook Time: 23 mins
Category: Breakfast
Method: Baking
Cuisine: American