Description

These decadent Peach Cobbler Muffins combine a spiced, tender crumb with juicy fresh fruit and a signature crunchy streusel topping. A bold twist on a classic summer dessert, they are the ultimate way to bring a bit of rebellion to your breakfast table.

Ingredients

2 cups fresh peaches, diced and divided
1/4 cup cold salted butter, cubed (for streusel)
1/2 cup granulated sugar (for streusel)
1/2 cup all-purpose flour (for streusel)
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup room temperature butter
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup milk, room temperature

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Instructions

Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
In a small bowl, whisk together the streusel flour and sugar, then cut in the cold salted butter until pea-sized crumbles form; refrigerate immediately.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
Using an electric mixer, cream the room-temperature butter and sugar on high speed for two minutes until pale and fluffy.
Add the eggs and vanilla to the creamed mixture, beating on high for one minute until smooth.
Alternate adding the dry flour mixture and milk on low speed, then fold in one heaping cup of diced peaches by hand.
Divide the batter into the muffin cups, press the remaining peach chunks into the tops, and cover generously with the chilled streusel.
Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15-18 minutes without opening the oven door.

Notes

To ensure the most dramatic muffin tops, avoid overmixing the batter once the flour is added; stop as soon as no dry streaks remain. Using room temperature dairy is essential for a smooth emulsion, which results in a significantly lighter and more tender crumb.

Prep Time: 20 mins
Cook Time: 23 mins
Category: Breakfast
Method: Baking
Cuisine: American