Peach Cobbler Muffins
Delight your senses with our Peach Cobbler Muffins, a delightful twist on the classic dessert. Bursting with juicy peaches and topped with a buttery streusel, these muffins offer the perfect blend of sweetness and warmth. Whether enjoyed for breakfast, brunch, or as a sweet snack, these muffins are sure to become a favorite in your household.
Ingredients
- 180 g 1 ½ cups all-purpose flour
- 10 g 2 teaspoons baking powder
- 5 g 1 teaspoon fine sea salt
- 2.5 g ½ teaspoon ground cinnamon
- 120 ml ½ cup vegetable oil
- 150 g ¾ cup packed light brown sugar
- 2 large eggs
- 120 ml ½ cup sour cream
- 15 ml 1 tablespoon vanilla extract
- 30 ml 2 tablespoons whole milk
- 190 g 1 ¼ cups small chopped peeled fresh peaches
For the streusel:
- 75 g 6 tablespoons granulated sugar
- 55 g 4 tablespoons unsalted butter, melted
- 80 g ⅔ cup all-purpose flour
- 2.5 g ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 220°C (425°F) and line a 12-count muffin tin with paper liners or spray with baking spray.
- In a medium mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, whisk together vegetable oil and brown sugar until combined.
- Add eggs to the wet ingredients and whisk until smooth. Then, add sour cream and vanilla, and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Stir in milk until well incorporated, then fold in chopped peaches.
- Divide the batter evenly among the muffin sections.
- In a medium-sized bowl, stir together sugar and melted butter until combined. Add flour and salt, mixing until crumbly.
- Sprinkle streusel evenly over each muffin.
- Bake at 220°C (425°F) for 5 minutes, then reduce heat to 175°C (350°F) and bake for an additional 16-18 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
- Enjoy!