Description
Delicious peach cobbler muffins with a sweet crumb topping, perfect for breakfast or a snack.
Ingredients
Scale
- 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 700 grams)
- 3/4 cup salted butter, melted (170 grams)
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature (120 grams)
- 2/3 cup + 1 tbsp milk, at room temperature (174 mL)
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 1 and 1/2 tsp cinnamon
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar (53 grams)
- 1/4 cup + 1 tbsp light brown sugar, packed (69 grams)
- 1/4 cup granulated sugar (54 grams)
- 1/4 cup light or dark brown sugar, packed (56 grams)
- 1/3 cup + 1 tbsp vegetable oil (87 grams)
- 1/2 tsp vanilla extract
- 2 tsp vanilla extract (for glaze)
- 1 and 1/4 cups powdered sugar (144 grams)
- pinch of cinnamon
- 1/4 tsp nutmeg
- 2 tsp corn starch
- 2 tsp water
Instructions
- Preheat & Prepare: Start by preheating your oven to 350 degrees F. While it warms, line a muffin tin with paper liners or spray it with cooking spray. You will know it is ready when you feel the oven radiating warmth.
- Mix Dry Ingredients: Grab a mixing bowl and whisk together your flour, first amount of sugar, baking powder, salt, and cinnamon. Avoid overmixing here as it can lead to dense muffins.
- Combine Wet Ingredients: In a separate bowl, mix your eggs, milk, oil, and the first amount of vanilla extract until you see a smooth consistency. It should feel silky to the touch.
- Fold in Peaches: Gently fold your diced peaches into the batter, taking care not to squish them. Tossing them in flour before folding can help prevent them from sinking.
- Scoop & Add Topping: Scoop the batter into your prepared muffin tin, filling each cup about two-thirds full. Use your hands to sprinkle on the crumb topping made from the remaining sugars and cinnamon, providing each muffin with texture.
- Bake & Cool: Bake the muffins for about 25 minutes, or until they turn a golden brown. Avoid opening the oven too soon to maintain the baking temperature.
- Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack for additional cooling.
Notes
- Storage Tips: Store leftover muffins in the fridge for 3-4 days. They stay moist longer in the fridge than at room temperature.
- Expert Tips: For best results, use a food scale for accurate measurements to avoid dry muffins. Check your oven temperature with an oven thermometer for optimal baking results.
- Reheating Instructions: Reheat in an oven warmed to 350 degrees F for about 5-10 minutes or until warmed through.
- Serving Suggestions: Serve warm with vanilla ice cream or pair with coffee or tea for breakfast. Drizzle extra glaze over the muffins before serving for added sweetness.
- Recipe Variations: You may substitute the sour cream with plain, full fat yogurt if needed. Add a pinch of nutmeg for extra spice, or incorporate nuts like pecans or walnuts for crunch.
- Ingredient Notes: Use fresh peaches for the best flavor, but frozen peaches can also be used without thawing them first.
Nutrition
- Calories: 427
- Sugar: 45g
- Sodium: 316mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 78mg