Last summer I froze a couple gallon bags of fresh sliced peaches. Of course, I haven't done anything with them, and with peach season just a few months away I started looking on Pinterest for some fresh peach recipes.
I found this recipe from Barbara Bakes, and thought I'd try it out. Easy to make and it made 12 generous-sized muffins. I sampled one with my afternoon cup of coffee. Delicious! I'm trying really hard not to sample another one as I write this.
The peach flavor isn't very strong, so I might increase the amount to 2 1/2 cups the next time I make them. But other than that, I'll be making these again soon!
Peach Cobbler Muffins
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups fresh peaches, diced (about 2 large peaches)
- 4 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 teaspoons vegetable oil
Streusel Topping
Directions
- In a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches.
- Fill muffin cups 2/3 full with muffin batter. (Don't over fill.) Sprinkle muffins with topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
Streusel Topping
Muffins
- When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
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