Three words...OH, MY HECK...these are so good! I love peach cobbler and was looking for a recipe to use up some fresh peaches I had. I came across this one doubled the batch and took some to work. Even the co-worker that doesn't like fruit cooked in baked goods loved them. (Hi Lexie) I gave her some to take to her family. My favorite part is when they get that crunchy top ..which did disappear when I put them in Ziplock bags to take to work the next day, unfortunately, but they still loved them. Next time I won't put them in Ziplocks. You can find the original recipe on The Busy Baker.com which I linked HERE.
The picture is also from their website.
Makes 8-10 muffins
Ingredients
1 1/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup white sugar
2 cups chopped fresh (or canned well-drained) peaches
1/2 cup whole milk
1 egg
1/4 cup vegetable oil
For the streusel topping:
1/4 cup all-purpose flour
1/4 cup white sugar
1 pinch of cinnamon
3 tbsp cold unsalted butter
Instructions
For the muffins:
1. Preheat your oven to 350F and prepare a muffin tin with 8-10 muffin cups.
2. Add the flour, baking powder, salt, and sugar to a large bowl and whisk together to combine.
3. Reserve about 3/4 cup of chopped peaches and add the rest to the bowl and stir gently to coat.
4. In a small bowl add the milk, egg, and oil and whisk to combine. Add with a rubber spatula to the flour just until combined - don't mix too much.
5. Portion the batter out into the muffin cups about 1/2-3/4 full.
For the topping:
1. Combine the flour, sugar, and cinnamon in a small bowl and stir.
2. Add the cold butter in chunks and break it up with your fingers or a pastry blender until it resembles coarse crumbs.
3. Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping.
4. Bake at 350F for about 20 mins or until golden brown and toothpick comes out clean.
*Store in an airtight container for up to 3 days.
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