Homemade Peach Cobbler Muffins
Soft, bakery-style Homemade Peach Cobbler Muffins filled with juicy peaches and topped with a buttery cinnamon crumb topping.
Equipment
- muffin pan
- Mixing bowls
- Whisk
- MEASURING CUPS
- Wire rack
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 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup neutral oil
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled diced peaches
- 1/2 cup all-purpose flour for crumb topping
- 1/3 cup brown sugar for crumb topping
- 1/2 teaspoon ground cinnamon for crumb topping
- 3 tablespoons cold butter for crumb topping
Instructions
- Preheat the oven and prepare a muffin pan with liners.
- Whisk the dry ingredients in one bowl and the wet ingredients in another.
- Combine the mixtures just until blended, then gently fold in the peaches.
- Mix the crumb topping ingredients until sandy and crumbly.
- Divide the batter among the cups, add topping, and bake until golden and set.
Notes
- Use ripe peaches for the best flavor.
- Do not overmix the batter.
- Store covered at room temperature for 2 days or refrigerate longer.