Peach Cobbler Muffins Food

PEACH COBBLER MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.
• Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
• Add the peaches and stir well to coat.
• Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
• Portion the batter out into the muffin cups evenly (about 3/4 full).
• Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
• Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
• Top the muffins with a spoonful of the streusel topping.
• Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

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.

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 MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.