Description
These Peach Cobbler Muffins combine the sweet, juicy flavor of peaches with a tender, moist muffin base topped with a buttery streusel crumble. Perfect for breakfast or a delightful snack, these muffins bring the classic taste of peach cobbler to a convenient handheld treat.
Ingredients
Scale
Muffins:
- 2 cups all-purpose flour, plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted and cooled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice, from the can of peaches
- 2 cans peaches in juice (15-ounce cans)
Streusel Topping:
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat oven and prepare pan: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: Sift together 2 cups flour, salt, and baking powder in a small bowl. Set aside this dry mix for later use.
- Combine wet ingredients: In a large mixing bowl, beat the eggs, then whisk in the melted butter, granulated sugar, vanilla extract, milk, and 2 tablespoons of peach juice reserved from the canned peaches.
- Incorporate dry ingredients: Add the sifted dry ingredients to the wet mixture and gently stir just until combined, being careful not to overmix the batter to keep muffins tender.
- Prepare peaches: Drain the canned peaches carefully, reserving 2 tablespoons of juice for the batter. Dice peaches into very small pieces to avoid weighing down the batter.
- Coat peaches with flour: Toss 1 cup of the diced peaches with 1 tablespoon of flour to help distribute them evenly in the batter and reduce moisture concentration.
- Fold peaches into batter: Gently fold the floured diced peaches into the muffin batter until evenly combined.
- Fill muffin cups: Divide the batter evenly into the 12 prepared muffin cups, filling each about three-quarters full for proper rising.
- Add peach topping: Sprinkle a few small pieces of diced peaches over the top of each muffin for added texture and flavor.
- Make streusel topping: In a small bowl, combine ⅓ cup flour, ⅓ cup granulated sugar, and cold cubed butter. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top muffins: Generously sprinkle the streusel topping over the tops of the muffins to create a crisp, buttery crust.
- Bake muffins: Bake in the preheated oven at 425°F for 6 minutes. Then reduce the heat to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool muffins: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and allows them to firm up.
Notes
- Use very small diced peaches to prevent excess moisture and ensure even distribution in the muffins.
- Do not overmix the batter to maintain light and fluffy muffins.
- The streusel topping adds a delightful crispiness, so be generous.
- You can substitute fresh peaches when in season, adjusting moisture accordingly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: peach cobbler muffins, peach muffins, streusel topping, breakfast muffin, fruit muffin, easy muffins