Description

Enjoy the soulful comfort of a traditional Southern cobbler in a convenient handheld form. These tender muffins feature a rich, buttery crumb packed with juicy peaches and topped with a rustic, crunchy oat streusel that provides the perfect textural contrast for a sweet morning treat.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups diced peaches (fresh or well-drained canned)
1/4 cup brown sugar, packed (for topping)
1/4 cup rolled oats (for topping)
1/2 teaspoon ground cinnamon (for topping)

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Instructions

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners to ensure easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until the leavening agent is evenly distributed.
In a separate bowl, blend the melted butter, milk, vanilla extract, and cinnamon until the mixture is smooth and the spices have bloomed.
Slowly stir the wet mixture into the dry ingredients until just combined, then gently fold in the diced peaches with a spatula to keep the fruit intact.
In a small bowl, combine the brown sugar, oats, and a touch of cinnamon, mixing with a fork until the texture is crumbly and uniform.
Fill the muffin cups about three-quarters full, sprinkle the oat streusel generously over each top, and bake for 20-25 minutes until a tester comes out clean.

Notes

To ensure a high rise, always check that your baking powder is fresh before starting the batter. If you are using frozen peaches, do not thaw them completely before folding them in, as this can cause the juices to bleed and turn the batter purple or grey; simply toss them in a tablespoon of flour first to absorb excess moisture.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: Southern American