Peach Cobbler Muffins – The Taste of Summer in a Muffin

One of my favorite ways to eat fresh Michigan peaches, other than biting right into the fruit, is in a hot, steaming muffin. What better way to start your day than with the sweet taste of peaches blended with a tender, fluffy muffin base. Late June through early September these muffins grace our table at least two or three times a month and no one complains.

Here’s how to capture a little summer in a baked good…

Preheat oven to 450. Grease muffin pan with nonstick spray

Combine dry ingredients.

In separate bowl combine chopped peaches and 1/2 cup sugar. If using canned peaches, drain peaches and add only 1/4 cup sugar.

In a large bowl mix remaining sugar, eggs, buttermilk, butter, and vanilla.

Add dry ingredients to liquids and mix by hand just until moistened. Do not overmix.

Fold in peaches.

Evenly distribute muffin mix between muffin cups.

Combine crumble ingredients and mix with hands.

Sprinkle evenly over muffins.

Bake muffins 5 minutes at 450 and then reduce heat to 375 and bake an additional 13 -15 minutes.

Cool 10 minutes before removing from pan.

As with most muffins, these come together pretty quick and in 30 minutes you can be enjoying one of the best tastes of summer ever invented, and for this I am — Simply Grateful.

Peach Cobbler Muffins

  • Servings: 12 Muffins
  • Print

Ingredients

  • 2 Cups Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Salt
  • 3/4 Cup Sugar – separated
  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 6 Tbsp Melted Butter
  • 1 tsp. Vanilla Extract
  • 1 1/2 Cups Fresh Peaches, peeled and chopped (or canned)

Crumble Topping:

  • 1/2 Cup Flour
  • 1/2 Cup Sugar
  • 4 Tbsp. Shredded Cold Butter

Directions

  1. Preheat oven to 450. Grease muffin pan with nonstick spray
  2. Combine dry ingredients.
  3. In separate bowl combine chopped peaches and 1/2 cup sugar. If using canned peaches, drain peaches and add only 1/4 cup sugar.
  4. In a large bowl mix remaining sugar, eggs, buttermilk, butter, and vanilla.
  5. Add dry ingredients to liquids and mix by hand just until moistened. Do not overmix.
  6. Fold in peaches.
  7. Evenly distribute muffin mix between muffin cups.
  8. Combine crumble ingredients and mix with hands. Sprinkle evenly over muffins.
  9. Bake muffins 5 minutes at 450 and then reduce heat to 375 and bake an additional 13 -15 minutes.
  10. Cool 10 minutes before removing from pan.

Cooking Notes

I have made this recipe with both fresh and canned peaches. The difference lies in the texture of the peaches when cooked. Being that the canned peaches have been processed, they lose any residual firmness when cooked in the muffins. Fresh peaches are much firmer and add to the stability of the muffin. The muffins are good both ways, but when possible, I’d suggest using fresh peaches over the canned, even home-canned. This is just a personal preference.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017

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