Description
Juicy peach cobbler muffins with sweet peach filling and buttery streusel topping. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 6 medium ripe peaches, peeled, pitted, and diced (about 4 cups)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small cubes
Instructions
- Prepare the Peach Filling: In a medium saucepan, combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir well.
- Place the saucepan over medium heat and bring to a simmer, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, or until peaches have softened slightly and the sauce has thickened. Remove from heat and let cool slightly.
- Make the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
- Add the cold, cubed butter. Cut the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Place the streusel topping in the refrigerator while you prepare the muffin batter.
- Prepare the Muffin Batter: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Assemble and Bake: Spoon about 2 tablespoons of muffin batter into each muffin liner.
- Top each muffin with about 2-3 tablespoons of the cooled peach filling, distributing evenly.
- Sprinkle the streusel topping generously over the peach filling in each muffin cup.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
- Remove from oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe peaches for the best flavor.
- Don’t overmix the muffin batter.
- Cool the peach filling slightly before adding to the batter.
- Use cold butter for the streusel topping.
- Evenly distribute the peach filling.
- Check for doneness with a toothpick.
- Cool completely before serving.
- Variations: Substitute other fruits, experiment with different spices, add chopped nuts to the streusel, make gluten-free or dairy-free versions.
- Storage: Store at room temperature for 2-3 days, in the refrigerator for up to 5 days, or freeze for 2-3 months.
- Serving Suggestions: Serve warm, with ice cream or whipped cream, with coffee or tea, or as part of a brunch spread.
- Prep Time: 30 minutes
- Cook Time: 22 minutes