Peach Cobbler Muffins

$To make peach cobbler muffins, gather these simple ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg, at room temperature - ½ cup buttermilk, at room temperature - ¼ cup unsalted butter, melted and cooled - 1 teaspoon pure vanilla extract - 1 cup fresh peaches, peeled and diced - ¼ cup brown sugar, packed (for topping) - 1 tablespoon rolled oats (for topping) - ½ teaspoon cinnamon (for topping) If you lack an ingredient, here are some easy swaps: - For all-purpose flour, use whole wheat flour. - Replace granulated sugar with coconut sugar or honey. - If you don’t have buttermilk, mix milk with a splash of vinegar. - For a dairy-free option, use coconut oil instead of butter. - You can swap fresh peaches for canned or frozen peaches, if needed. Each muffin has about: - Calories: 180 - Protein: 3g - Fat: 7g - Carbohydrates: 27g - Fiber: 1g - Sugar: 10g These muffins are a tasty treat. The peaches add natural sweetness, while the spices give warmth. Enjoy them fresh or warm for a delightful snack! First, set your oven to 375°F (190°C). Get your muffin tin ready. Line it with paper liners or spray it lightly with non-stick spray. This helps the muffins come out easily. In a large bowl, add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk them together well. In another bowl, beat 1 large egg. Then, stir in ½ cup of buttermilk, ¼ cup of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth. Pour the wet mix into the dry mix. Use a spatula to fold them together gently. Don't overmix; some lumps are okay. Now, add 1 cup of diced peaches. Fold them in softly to keep them intact. Fill each muffin cup about ¾ full with the batter. In a small bowl, mix ¼ cup of brown sugar, 1 tablespoon of rolled oats, and ½ teaspoon of cinnamon for the topping. Sprinkle this mix on top of each muffin. Place the muffin tin in the oven. Bake for 18-20 minutes. Check if they are done by inserting a toothpick. It should come out clean when they are ready. Let the muffins cool in the tin for about 5 minutes. Then, move them to a wire rack. This helps them stay soft and fluffy. Enjoy your peach cobbler muffins warm! To get a great muffin texture, start with room temperature ingredients. This helps the batter mix well. Use a light hand when mixing. Overmixing can make muffins tough. It’s fine if your batter is a bit lumpy. This keeps them soft and fluffy. Add a pinch of nutmeg for extra warmth. You can also mix in some chopped nuts, like pecans or walnuts, for crunch. If you want a sweeter taste, drizzle honey or maple syrup on top right after baking. These little changes can boost the flavor and make your muffins even better. One big mistake is using cold butter or milk. This can affect how well your muffins rise. Another common error is not measuring ingredients accurately. Use the right tools, like measuring cups, to ensure success. Last, don’t skip the topping! It adds a nice crunch and sweetness that everyone loves. {{image_4}} You can switch peaches for other fruits. Try using fresh blueberries, strawberries, or apples. Each fruit adds its own taste. Blueberries give a sweet burst, while apples offer a nice crunch. When you change fruits, keep the same amount as peaches. If you need a gluten-free option, use gluten-free flour. You can find this in most stores. Just replace the all-purpose flour with a 1:1 gluten-free blend. This keeps the muffins soft and tasty. Make sure to check that all other ingredients are gluten-free, too. To boost the flavor, add nuts or spices. Walnuts or pecans add crunch and richness. For a spice kick, try nutmeg or ginger. You can also mix in chocolate chips for a sweet twist. Just remember not to add too much; a little goes a long way! To keep your peach cobbler muffins fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps keep them soft. You can store them at room temperature for up to three days. If you want them to last longer, consider refrigeration. Freezing muffins is a great option. Let the muffins cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Label the bag with the date. They can stay in the freezer for up to three months. To reheat your muffins, remove them from the fridge or freezer. For fridge muffins, heat them in the microwave for about 15-20 seconds. For frozen muffins, microwave for 30-45 seconds. You can also warm them in an oven set to 350°F (175°C) for about 10 minutes. Enjoy them warm for the best taste! Yes, you can use frozen peaches. Just thaw them first and drain any extra juice. This way, your muffins won’t turn soggy. Frozen peaches work well in this recipe. They offer a similar taste and texture to fresh ones. You can substitute buttermilk with regular milk mixed with vinegar or lemon juice. Use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes before using. This will give you a similar tangy flavor. Peach cobbler muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months for longer storage. Just make sure to wrap them well to prevent freezer burn. We explored the key ingredients needed for peach cobbler muffins and their smart substitutes. I shared step-by-step instructions to help you prepare, mix, and bake with ease. Plus, I offered tips for perfect texture and flavor. In the end, remember to store them right and use the FAQs for quick answers. With these insights, you can make delicious muffins every time. Enjoy the process and share your tasty results!$

Indulge in the deliciousness of Peach Cobbler Muffins with this easy recipe! Bursting with fresh peaches and topped with a sweet oatmeal crunch, these muffins are perfect for breakfast or a cozy snack. In just 35 minutes, you can create a delightful treat that pairs beautifully with your morning coffee. Click to explore the full recipe and bring a taste of summer to your kitchen today!

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Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

1 large egg, at room temperature

½ cup buttermilk, at room temperature

¼ cup unsalted butter, melted and cooled to room temperature

1 teaspoon pure vanilla extract

1 cup fresh peaches, peeled and diced (about 2-3 medium peaches)

¼ cup brown sugar, packed (for topping)

1 tablespoon rolled oats (for topping)

½ teaspoon cinnamon (for topping)

Instructions

Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing each cup lightly with non-stick spray to ensure easy removal later.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients together thoroughly until they are well blended.

In a separate medium bowl, crack the egg and beat it lightly. Then, add the buttermilk, melted cooled butter, and vanilla extract to the egg, stirring until the mixture is nice and smooth.

Carefully pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together just until combined. Be cautious not to overmix; it's okay if the batter remains slightly lumpy.

Introduce the diced peaches into the batter, folding them in gently to ensure they are evenly distributed without breaking them apart.

Using a scoop or a spoon, fill each muffin cup with the batter, making sure to fill them about ¾ full to allow room for rising.

In a small bowl, mix together the packed brown sugar, rolled oats, and cinnamon intended for the topping. Sprinkle this scrumptious mixture generously over each muffin for added texture and sweetness.

Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean and the tops are golden brown.

Once baked, let the muffins cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely, which will help maintain their soft texture.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: Serve the muffins warm, with a light dusting of powdered sugar on top for a charming finish. Pair them with a cup of coffee or tea for a delightful breakfast or snack!