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Peach Cobbler Muffins

Streusel Topped Peach Cobbler Muffins recipe taste just like peach cobbler. These muffins are fluffy, tender homemade muffins full of sweet peaches and a hint of cinnamon. They are easy to make and great for breakfast and snack.
I’m posting one last peach recipe before I start pumpkin recipes. However, I made these Streusel Topped Peach Cobbler Muffins with frozen peaches. Therefore, technically, you can make these bad boys all year whatever the season.

As well, you can use fresh, frozen, or canned peaches. You don’t need to thaw the peaches before adding them to the batter. There are a couple of ingredients that make these muffins special in my opinion. As mentioned above, they have ground cinnamon in them. I also used brown sugar and vanilla. Brown sugar adds a subtle flavor over its’ white sugar counterpart. Vanilla is not absolutely necessary so if you’re out, don’t sweat it. However, it does add additional flavor. All of these layers of flavor come together for a wonderfully tasty muffin.



For the streusel topping:
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 cup unsalted butter cold

For the muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup plain yogurt (or vanilla yogurt)
1/3 cup vegetable oil or olive oil, canola oil
2 large peaches , cut into 1/2-in. pieces (about 2 cups) divided



For the streusel topping:Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter and with your hands, rub butter and flour mixture together until crumbly. Set aside.
For the muffins:Preheat your oven to 375 degrees Fahrenheit and prepare a large muffin pan with 12 muffin paper liners.
Add the flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and whisk together to combine. Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.
Whisk eggs, yogurt and oil in a medium bowl. Stir into dry mixture until just combined. Portion the batter out into the muffin cups evenly (about 3/4 full).
Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. Bake for about 18-20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Transfer muffins to a rack to cool. Serve warm or at room temperature.


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