Best Peach Cobbler Muffins Recipes

PEACH COBBLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
• Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
• Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

FRESH PLUM OR PEACH COBBLER MUFFINS

Steps:

• Heat oven to 350 degrees.
• Peel and slice fruit into 6 slices each.
• Sift the dry ingredients, making a well in the center.
• Pour wet ingredients into the well, and blend by hand.
• (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
• Insert 2 plum or peach wedges into each muffin.
• (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
• Bake for 30 minutes, or until center of muffins is resistant to touch.
• Cool 5 minutes in pan, then turn out on rack to cool.

PEACH COBBLER MUFFINS

Steps:

• Preheat oven to 400ºF. Grease 12 count muffin pan.
• In a medium size bowl combine egg, sour cream, milk, vanilla, and oil. Mix well. Stir in peaches.
• In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well. Add peach mixture and stir until just moistened. Fill muffin cups.
• In a seperate bowl combine topping ingredients using a pastry cutter. Sprinkle the topping over the batter.
• Bake 30-35 minutes.

PEACH COBBLER MUFFINS

Steps:

• For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
• Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
• For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
• Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

PEACH COBBLER MUFFINS

Steps:

• 1. 1. With a fork, whisk flour, baking powder, and baking soda in a bowl. 2. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. 3. Beat in eggs, sour cream, and vanilla extract until blended. 4. Mix in flour mixture. 5. Fold in peaches. 6. Fill cupcake liners 1/2 full. Sprinkle cereal on top. 7. Bake at 350 F for about 25 minutes or until a toothpick comes out of the muffin clean.
• 2. Note: One time when I didn't have sour cream on hand I subbed in vanilla yogurt. Worked just as well, gave it a sweeter taste!

PEACH COBBLER MUFFINS RECIPE - (4.4/5)

Steps:

• Position a rack in the lower third of the oven and preheat to 350°F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and almond extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible. Be careful not to overmix. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with Turbinado sugar. Bake 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from oven and let cool 10 minutes. Turn muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container up to 2 days.