Homemade Peach Cobbler Muffins Recipe
Delightful Homemade Peach Cobbler Muffins bursting with the sweetness of ripe peaches and a hint of cinnamon, perfect for sharing during cozy gatherings or as a delicious breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Muffin Base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (dairy or dairy-free)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, diced
Topping
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix together the milk, melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid over-mixing; some lumps are acceptable to keep the muffins tender.
- Fold in Peaches: Gently fold the diced peaches into the batter, distributing them evenly to ensure each muffin has a juicy fruit burst.
- Fill Muffin Pan: Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full to allow room for rising.
- Add Topping: In a small bowl, mix together the ground cinnamon and brown sugar, then generously sprinkle this mixture over the muffin batter for a sweet, flavorful crust.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Store muffins in an airtight container at room temperature for up to two days or refrigerate for up to a week to maintain freshness.
- Reheat muffins in the oven at 350°F (175°C) for 5-7 minutes to restore warmth and moisture or use a microwave briefly, avoiding overheating to prevent rubbery texture.
- Substitute peaches with other fruits like blueberries or strawberries for variety.
- Use almond milk or other non-dairy milk alternatives for a lactose-free version.
- Do not overmix the batter to keep muffins soft and fluffy.
- Monitor baking time closely to avoid overbaking and dryness.
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