Peach Cobbler Muffins – A Couple Cooks
These peach cobbler muffins are a delicious mashup of a muffin with all people’s favorite summer time season dessert! Each fluffy muffin is stuffed with juicy peaches and topped with a sweet vanilla glaze, capturing the great and comfy, comforting flavors of peach cobbler in every chew.
Why we love this recipe
Proper right here’s all people’s favorite summer time season dessert became a muffin: peach cobbler muffins! As cookbook authors and recipe builders, we’ve found that mashup recipes are always pleasant. Take two good points and put them collectively—greatness is born!
These muffins are delicate and fluffy, with the appropriate springy crumb from buttermilk. The peaches add a juicy hit to each chew, and the very best is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these impressed by some ripe peaches on our counter, and our household and buddies had been head over heels!
Ingredient notes for peach cobbler muffins
These peach cobbler muffins come collectively merely, nonetheless you’ve obtained to have two star substances: ripe peaches and buttermilk. (They’ll nonetheless be good with out it, nonetheless not as good.) We’ve formulated this recipe to make very tall, tender, and fluffy muffins. Proper right here’s a rundown:
- Peaches: Make certain that your peaches are ripe, sweet and juicy. You’ll have the ability to’t make up for it with sugar!
- Buttermilk: Buttermilk makes in all probability essentially the most fixed texture and rise! A buttermilk substitute can work, nevertheless it absolutely’s considerably higher with the true issue and is worth a go to to the store (we promise).
- Butter and oil. Butter and oil work uniquely in baked gadgets. We like using a combination, which makes the right
- Vanilla extract and cinnamon: These add a cushty nuance to the flavour that’s paying homage to peach cobbler.
- All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These frequent baking substances spherical out the recipe.
Options for baking peach muffins
This peach muffins recipe is a riff on our rhubarb muffins, which makes a very tall, fluffy muffin with an enormous muffin prime (which is important with muffins, we predict!). Listed below are a few tricks to this recipe:
- Oil or grease the very best of the muffin tins. On account of the tops of these muffins are very huge, they are going to extend over the tops of the cups. This makes constructive that they don’t follow the pan.
- Fill the muffin cups as a lot as the very best. Proper right here you’ll muffin cups very full as a lot as the very best, which makes for fantastically tall and fluffy muffins. You’ll have the ability to discard additional batter as quickly as all the muffin cups are crammed.
- Baking at 375°F makes a taller muffin. A barely hotter oven makes a taller and fluffier muffin, versus the same old 350°F.
- Use a butter knife to help loosen the muffin tops from the pan when eradicating them, if wanted.
Vanilla icing and totally different topping ideas
This vanilla icing gives a nice hit of sweetness to these peach cobbler muffins, and is paying homage to the peach ice cream you’d use to traditionally prime a cobbler. It’s a spin on our 1 minute powdered sugar icing. Listed below are a few notes regarding the icing and one other topping ideas:
- Use type of liquid to get the desired consistency. Add merely enough liquid until it’s easy to drizzle. We used heavy cream for this recipe, nonetheless it’s additionally attainable to make use of milk like in our customary powdered sugar icing.
- Use a fork to drizzle the icing. This helps to make good skinny strains, versus using a spoon (which is harder to manage).
- For a definite topping, try streusel or cream cheese glaze. Use the streusel topping in these rhubarb muffins, or this cream cheese glaze.
Storing leftovers
These peach cobbler muffins fashion good the day of, and they also’re most interesting eaten the day of baking. You’ll have the ability to retailer at room temperature lined with a towel about 2 days if iced or refrigerated for as a lot as 1 week (allow to return again to room temperature sooner than serving). It’s additionally attainable to retailer frozen with out glaze for as a lot as 3 months.
Dietary notes
These peach cobbler muffins are vegetarian. For vegan, use Vegan Blueberry Muffins and substitute peaches, or use a flax egg and non-dairy milk of your choice throughout the recipe beneath.
Further peach recipes
Obtained peaches? You’ll love these peach recipes: try peaches and cream oatmeal to start the day, or simple peach burrata salad. Bake up a peach crisp, peach crumble, or modern peach pie, or try our tasty peach salsa.
Ceaselessly requested questions
You’ll have the ability to substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you’ll have the ability to dice them, then discard any additional liquid.
If the icing is just too thick, add a teaspoon of milk at a time until you attain the desired consistency. If it’s too skinny, add a tablespoon of powdered sugar at a time until it thickens up.
Certain, you need to make the most of any form of milk you like, comparable to almond milk, oat milk, or skim milk. Start with barely decrease than the recipe specifies and add additional as wanted.
Fully! Chopped pecans, walnuts, or a pinch of cinnamon or nutmeg would all be delicious additions.
Certain, you’ll have the ability to grease the muffin tin properly with butter or cooking spray to cease sticking.
Description
These peach cobbler muffins are a delicious mashup of a muffin with all people’s favorite summer time season dessert! Each fluffy muffin is stuffed with juicy peaches and topped with a sweet vanilla glaze, capturing the great and comfy, comforting flavors of peach cobbler in every chew.
For the peach muffins
- 2 cups peaches, peeled and finely chopped (2 huge peaches; about 1 pound; see notes)
- 2 cups [280 g] all goal flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¾ teaspoon kosher salt
- 1 cup granulated sugar, plus 1 tablespoon
- ¾ cup buttermilk (see Notes)
- 5 tablespoons melted unsalted butter
- ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
- 2 eggs
- ½ tablespoon vanilla extract
- Turbinado sugar for topping (or additional granulated sugar)
For the vanilla icing
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ tablespoons heavy cream or milk (plus additional as desired)
- Preheat the oven to 375°F.
- Peel and chop the peaches (if the peaches are very ripe you’ll have the ability to pull of alongside along with your fingers, or go to Learn the way to Peel Peaches for our easy methodology). Save out 1 handful of peaches for a topping. In a small bowl, mix the remaining peaches with 1 tablespoon granulated sugar.
- Place muffin wrappers in 12-cup muffin tins (see Notes). Spray or rub the very best of the pan with oil (so the tops don’t stick after baking).
- In an enormous bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Make a properly throughout the center.
- In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
- Pour the moist substances for the batter into the properly throughout the dry substances. Mix gently until merely blended and there at the moment are not streaks of flour.
- Add the bowl of peaches and fold them in with a spatula, taking care to not overwork the batter. Scoop the batter into the muffin papers using a dough scoop: it must fill to the very best of the muffin papers. (You can have some batter left over, which you’ll discard or make very tall muffins.) Sprinkle the tops with the handful of peaches, then add a sprinkle of turbinado sugar (or additional granulated sugar).
- Bake until the tops are golden brown and a toothpick throughout the center comes out with a few crumbs, about 20 to 26 minutes full (rotate the pans halfway by baking). Allow to sit back for 5 minutes, then change to a baking rack to fully cool, about half-hour to 1 hour. If wanted, when eradicating the muffins use a butter knife to slide beneath any bits of the muffins tops that follow the muffin pan.
- When in a position to glaze, in a medium bowl mix collectively the vanilla, cream or milk, and the powdered sugar until a thick icing sorts. If the texture simply isn’t drizzle-able, add a few additional drops liquid and proceed stirring until it comes collectively (in case you occur so as to add an extreme quantity of liquid, even it out by together with barely additional powdered sugar). Drizzle a small amount with a fork over each of the muffins. Allow to dry for 10 minutes.
- The muffins fashion good the day of, or retailer at room temperature lined with a towel about 2 days if iced or refrigerated for as a lot as 1 week (allow to return again to room temperature sooner than serving). It’s additionally attainable to retailer frozen with out glaze for as a lot as 3 months.
Notes
It’s additionally attainable to substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you’ll have the ability to dice them, then discard any additional liquid.
For in all probability essentially the most even baking, you’ll have the ability to place the muffin wrappers into every totally different hole in 2 12-cup muffin tins.
Buttermilk is the magic ingredient which makes in all probability essentially the most fixed texture and rise! A buttermilk substitute can work, nevertheless it absolutely’s considerably higher with the true issue and is worth a go to to the store (we promise).
- Class: Muffins
- Methodology: Baked
- Delicacies: Muffins
- Weight reduction program: Vegetarian
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