Description
Peach cobbler muffins with sweet peach filling and buttery streusel topping. Perfect for breakfast, brunch, or a treat!
Ingredients
Scale
- 4 cups fresh peaches, peeled and diced (about 4–5 medium peaches)
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Peach Filling: In a medium bowl, combine the diced peaches, granulated sugar, all-purpose flour, lemon juice, cinnamon, and nutmeg. Gently toss until evenly coated. Set aside.
- Make the Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fingertips until it resembles coarse crumbs. Refrigerate.
- Prepare the Muffin Batter: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted and cooled butter, egg, buttermilk, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
- Assemble and Bake: Spoon 2 tablespoons of batter into each muffin liner. Top with a generous spoonful (about 1/4 cup) of peach filling. Sprinkle with streusel topping.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Peach Variety: Use fresh, frozen (thawed and drained), or canned (drained and diced) peaches.
- Spice it Up: Add a pinch of ground ginger or cardamom to the peach filling.
- Nutty Streusel: Incorporate 1/4 cup of chopped pecans or walnuts into the streusel topping.
- Glaze Option: Drizzle a simple glaze over the cooled muffins (1 cup powdered sugar + 2-3 tablespoons milk/lemon juice).
- Buttermilk Substitute: 1 tablespoon lemon juice/white vinegar + milk to equal 1 cup. Let sit for 5 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Cool completely, wrap individually, and freeze for up to 2 months. Thaw at room temperature.
- Muffin Size: This recipe makes 12 standard-sized muffins. If you want to make mini muffins, reduce the baking time accordingly.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Even Baking: To ensure even baking, rotate the muffin tin halfway through the baking time.
- Prep Time: 20 minutes
- Cook Time: 22 minutes