Peach Cobbler Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 1/4 cups diced canned or fresh peaches (drained if using canned)
Crumb Topping:
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons cold butter, cubed
Directions:
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, both sugars, baking powder, cinnamon, and salt.
In a separate bowl, combine milk, oil, vanilla, and egg. Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the diced peaches, being careful not to overmix.
Divide batter evenly among the muffin cups, filling about 3/4 full.
In a small bowl, mix flour and sugar for the crumb topping. Cut in the butter with a fork or your fingers until mixture is crumbly.
Sprinkle crumb topping generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean and tops are golden.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 210 kcal | Servings: 12 muffins
Tips:
Use fresh peaches when in season for the juiciest flavor and texture.
Don’t overmix the batter to keep muffins soft and tender.
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