Description

This recipe combines a precise temperature-drop baking technique with a buttery streusel to create bakery-quality peach cobbler muffins. Featuring a tender crumb and high-domed tops, these treats offer a perfect balance of sweet summer fruit and structured cake.

Ingredients

315g All-purpose flour (divided)
Granulated sugar
Baking powder
Ground cinnamon
Salt
Salted butter (cold and room temperature)
2 large eggs
Vanilla extract
Milk
Fresh or frozen diced peaches

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Instructions

Preheat your oven to 425°F (220°C) and line a standard 12-cup muffin pan with paper liners.
Make the streusel by whisking together 65g flour and sugar, then cut in cold salted butter until pea-sized and refrigerate immediately.
In a medium bowl, whisk together 250g flour, baking powder, cinnamon, and salt.
In a large mixing bowl, beat room-temperature butter and sugar on high speed for exactly 2 minutes until light and airy.
Add the eggs and vanilla extract, mixing on low to combine, then increase to high speed for 60 seconds.
Add the dry ingredients and milk in three alternating additions, mixing on the lowest speed only until flour streaks disappear.
Gently fold in one heaping cup of diced peaches using a silicone spatula to keep the batter aerated.
Divide the batter evenly among the 12 cups, distribute remaining peaches on top, and sprinkle generously with the chilled streusel.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15-18 minutes until the internal temperature reaches 200°F.

Notes

For the best rise, ensure your room-temperature butter is between 65°F and 68°F to achieve the ideal aeration during the creaming stage. If you are using frozen peaches, do not thaw them beforehand to prevent the juice from discoloring the batter; simply extend the final baking time by a few minutes.

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