What is the secret to making moist muffins?

Over-baking is often the culprit of dry muffins. Use an oven thermometer to ensure that your oven temperature is correct. Bake muffins at the exact temperature stated in the recipe and do a test with a toothpick five minutes before the time is up. Muffins will continue to bake in the pan for a few minutes before you remove them from the muffin tin.

What do peaches go with?

Peaches pair beautifully with blueberries. You can substitute one cup of blueberries for peaches in any peach muffin recipe for a delightful combination.

Peach Cobbler Muffins

Description

This is such a quick and easy recipe that you will love. Moist and fluffy with a crunchy cobbler topping, these muffins are a winner!

Ingredients

MUFFINS:

1 and 1/2 cups all-purpose flour

2 and 1/2 tsp. baking powder

1/2 cup sugar

1/8 tsp. salt

1 egg

3/4 cup milk

1/3 cup melted butter

1 tsp. vanilla

2 cups diced peaches, divided into 1 cup each

COBBLER TOPPING:

2/3 cup all-purpose flour

1/4 cup granulated sugar

1/2 tsp. cinnamon

1/4 cup cold butter, cubed

GLAZE:

3 tbsp. powdered sugar

1 tbsp. milk

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Instructions

Grease 12 medium muffin tins or line with paper baking cups
In mixing bowl, mix together flour, sugar, baking powder and salt.
In smaller bowl, beat egg, add milk and melted butter and vanilla.
Add liquid to dry ingredients all at once; stir just until moistened.
Fold in 1 cup of the chopped peaches (save the remaining peaches for adding onto the cobbler topping) and mix just until combined.
Spoon into prepared muffin tins, filling about three-quarters full.
For the cobbler topping: In a small mixing bowl, combine all-purpose flour, granulated sugar and cinnamon.
By hand, or using a pastry blender, cut in butter until mixture is crumbly.
Sprinkle topping on top of each muffin. Press a few of the reserved peaches into each muffins.
Bake in 400°F oven for 20 minutes or until tops or muffins spring back lightly when touched.
Glaze: In a small bowl, combine powdered sugar and milk until the consistency is thin enough to drizzle with a spoon. Add more milk or powdered sugar as needed to reach desired consistency.
Drizzle over warm muffins.

Notes

VARIATIONS:

You can easily use canned peaches in this recipe by patting them dry with a paper towel after straining them in a colander.

Substitute half of the peaches for either raspberries or blueberries for delicious combination.

STORAGE & FREEZING INSTRUCTIONS:

Store muffins in a paper towel-lined covered container in the refrigerator. Allow the muffins to cool completely before putting them in the refrigerator.

Muffins may be stored for up to two months in a covered container that is freezer-safe. Cool the muffins completely before putting them into the freezer.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 243
Sugar: 17.6 g
Sodium: 41.2 mg
Fat: 9.6 g
Saturated Fat: 5.7 g
Trans Fat: 0 g
Carbohydrates: 36.2 g
Fiber: 1.1 g
Protein: 3.8 g
Cholesterol: 39.5 mg