Description
These portable muffins capture the essence of a Southern peach cobbler with a moist, tender crumb and a crunchy streusel topping. Made with canned peaches for year-round enjoyment, they utilize a two-stage baking method to ensure a perfect, high-domed rise. They are ideal for a quick breakfast or a comforting dessert, bringing the flavor of summer to your table anytime.
Ingredients
- 2 1/2 cups All-Purpose Flour (divided)
- 3/4 cup Granulated Sugar (divided)
- 1/2 cup Salted Butter, room temperature (for batter)
- 1/4 cup Cold Salted Butter (for streusel)
- 2 Large Eggs, room temperature
- 1/2 cup Whole Milk
- 1 tsp Vanilla Extract
- 1 can (approx 15oz) Diced Canned Peaches, well drained
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
Instructions
- Begin by preheating your oven to 425°F (220°C). Line your 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the half cup of flour and granulated sugar (for the streusel). Work the cold, salted butter into the mixture with a fork or pastry cutter until pea-sized crumbles form. Refrigerate the streusel while you prepare the batter.
- In a medium mixing bowl, combine your 2 cups of flour, baking powder, cinnamon, and salt. Whisk these together well.
- Using an electric mixer, beat your room temperature butter and granulated sugar on high speed for at least two minutes until pale and fluffy.
- Add your eggs one at a time, mixing on low speed until combined, then add the vanilla extract. Increase the speed to high for one minute.
- Turn your mixer to low and alternate adding the dry flour mixture and the milk. Start and end with the flour. Stir only until no dry flour is visible. Gently fold in a heaping cup of your diced canned peaches with a spatula.
- Divide the batter into your prepared muffin cups, filling them nearly to the top. Place your remaining diced peaches on top of the batter, then generously sprinkle with the chilled streusel. Press the crumbs down gently.
- Bake at 425°F (220°C) for the first 5 minutes, then turn the oven down to 350°F (177°C) for the remaining 15 to 18 minutes. A toothpick should come out clean when done. Let them rest in the pan for 5 minutes before moving them to a wire rack to finish cooling.
Notes
To preserve their tender texture and crunchy topping, store any leftover muffins in an airtight container at room temperature for up to three days. For a taste of fresh warmth, try reheating them in a toaster oven for a few minutes before serving. Remember that using room temperature eggs and butter is crucial for creating the necessary emulsified, light batter that prevents a tough crumb.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Southern