Description
These tender muffins bring the classic taste of a summer peach cobbler to a convenient, grab-and-go format. Featuring a soft, buttery crumb and a crunchy cinnamon-sugar topping, they are the perfect way to enjoy juicy fruit flavors in under thirty minutes.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced peaches (fresh or canned and drained)
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or spray with non-stick coating.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, blend the milk, melted butter, eggs, and vanilla extract until creamy.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined; do not over-mix.
- Gently fold the diced peaches into the batter to distribute them evenly.
- Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
- Mix the cinnamon and brown sugar in a small bowl and sprinkle it generously over each muffin top.
- Bake for 18 to 20 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for five minutes before transferring them to a wire rack.
Notes
To ensure your muffins have the best texture, avoid over-mixing the batter once the wet and dry ingredients are combined. If you are using frozen peaches, do not thaw them first; simply toss them in a little extra flour to prevent them from sinking to the bottom of the cups.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American