Description

Indulge in the essence of late summer with these buttery, tender muffins that perfectly blend the juicy sweetness of peaches with a rustic cinnamon-oat streusel. Each bite offers a velvety texture reminiscent of a classic cobbler, making them a delightful choice for a warm morning treat.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup whole milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon, divided
1 1/2 cups diced peaches (fresh or drained canned)
1/2 cup rolled oats
1/4 cup brown sugar

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with high-quality paper liners.
In a large, heavy bowl, whisk together the flour, granulated sugar, baking powder, and salt until aerated and clump-free.
In a separate vessel, whisk together the melted butter, whole milk, vanilla extract, and 1 teaspoon of ground cinnamon until smooth.
Pour the wet ingredients into the dry mixture and use a large spatula to gently fold them together until the flour streaks just disappear.
Carefully fold in the diced peaches until they are evenly distributed through the batter.
In a small bowl, combine the brown sugar, rolled oats, and the remaining 1/2 teaspoon of cinnamon, rubbing with your fingertips to create sandy clumps.
Fill each muffin cup nearly to the top with batter and generously sprinkle the oat streusel over each one, pressing slightly.
Bake for 20 to 25 minutes until golden brown; let rest in the tin for 5 minutes before moving to a wire rack.

Notes

For the best results, ensure your milk and melted butter are at room temperature before mixing to prevent the batter from curdling. If you are using fresh peaches, choose ones that are fragrant and slightly soft for the best flavor infusion throughout the crumb.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: Mediterranean