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A tray of golden brown canned Peach Cobbler Muffins cooling on a vintage wire rack

Canned Peach Cobbler Muffins

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5 from 8 reviews

  • Author: Teresa Flagler
  • Total Time: 55 mins
  • Yield: 12 standard muffins

Description

These delightful muffins capture the comforting essence of classic peach cobbler, utilizing canned peaches for convenience and accessibility. The recipe features a tender, spiced cake base studded with juicy fruit and topped with a buttery, crunchy streusel crumble, perfect for breakfast or a sweet snack.

Ingredients

  • All-Purpose Flour
  • Granulated Sugar
  • Cold Salted Butter
  • Baking Powder
  • Ground Cinnamon
  • Salt
  • Butter (Room Temperature)
  • Large Eggs
  • Vanilla Extract
  • Milk
  • Diced Canned Peaches

Instructions

  1. Begin by preheating your oven to 425°F (220°C). This high initial heat helps the muffins rise quickly, creating that beautiful domed top we all love. Line a 12-cup muffin pan with paper liners, or grease them lightly if you prefer the old-fashioned way.
  2. In a small bowl, mix the flour and granulated sugar. Using a fork or a pastry cutter, work the cold salted butter into the mixture until it resembles coarse crumbs. Place this in the refrigerator to stay cold while you prepare the batter.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed, so every muffin rises perfectly.
  4. In a large mixing bowl, beat the room-temperature butter and sugar on high speed with an electric mixer for about 2 minutes. You want the mixture to look light and fluffy, much like the base of a fine pound cake.
  5. Scrape the sides of the bowl to make sure everything is included. Add the eggs and vanilla extract, mixing on low speed until combined, then increase to high and beat for one more minute to build structure.
  6. With the mixer on low, alternate adding the flour mixture and the milk. Start and end with the flour, mixing only until no dry streaks remain. Overmixing can make the muffins tough, so keep a gentle hand.
  7. Gently fold in one heaping cup of your diced canned peaches. Use a spatula to sweep from the bottom of the bowl to the top, being careful not to crush the delicate fruit pieces.
  8. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Place the remaining peaches on top of the batter, then generously sprinkle the chilled streusel over each. Press the streusel down very lightly so it stays in place during the bake.
  9. Bake at 425°F (220°C) for the first 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15-18 minutes. A toothpick should come out clean when they are finished.
  10. Let the muffins rest in the pan for about 5 minutes. Transfer them to a wire rack to cool for another 10 minutes. This wait is the hardest part, but it allows the crumb to set perfectly before you take that first warm bite.

Notes

These muffins store extremely well in an airtight container at room temperature for up to three days. For that fresh-baked warmth, microwave them briefly (10-15 seconds) before serving. Ensure all your dry ingredients are clump-free by sifting them before mixing, which guarantees the lightest possible crumb structure.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast & Brunch
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/canned-peach-cobbler-muffins/