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Peach Cobbler Muffins

Peach Cobbler Muffins: Fluffy Bites of Summer Bliss

Enjoy these delightful Peach Cobbler Muffins blending juicy peaches and warm cinnamon, perfect for summer baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for extra nutrition.
  • 1 cup Sugar Brown sugar can enhance the flavor profile.
  • 2 tsp Baking Powder A leavening agent that helps the muffins rise.
  • 1 tsp Baking Soda Works with acidic components for a fluffy texture.
  • 1/2 tsp Salt Enhances balance and overall flavor.
  • 1 tsp Cinnamon Infuses warm spice notes.
  • 1/2 cup Butter Consider using dairy-free butter for a vegan option.
  • 1 cup Milk Substitute almond or soy milk for dairy-free.
  • 2 large Eggs For vegan, use flax eggs or applesauce.
  • 1 tsp Vanilla Extract Elevates the flavor profile.
  • 2 cups Peaches Juicy bursts of sweetness; swap with blueberries or raspberries if desired.
For the Streusel Topping
  • 1/2 cup Brown Sugar Adds sweetness and depth.
  • 1/2 cup Rolled Oats Provides texture and a hearty crunch.
  • 1/4 cup Additional Butter Binds topping ingredients together.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • Spoon or ice cream scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix melted butter, milk, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined, leaving a few lumps.
  5. Fold in diced peaches, ensuring even distribution.
  6. Fill each muffin cup about two-thirds full with batter.
  7. In a small bowl, combine brown sugar, rolled oats, and softened butter to form a crumbly texture.
  8. Sprinkle the streusel topping evenly over the muffin batter.
  9. Bake for 20-25 minutes, checking for doneness with a toothpick.
  10. Let cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are best served warm. They can also be stored in an airtight container for up to a week.

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