Peach Cobbler Muffins with Cinnamon Streusel

Can a muffin make you fall instantly in love? These peach cobbler muffins certainly can. Not only are they filled with fresh summer peaches, they’re also topped with them as well, making them super-moist, fluffy, and almost sinful. And, since they are also topped with a cinnamon streusel topping, you’re pretty much guaranteed to fall head-over-heels in love at first bite.

I’m that girl who annihilates a perfectly good muffin. Sinful, right? Perhaps I should take a moment to explain so that you understand exactly what the hell it is that I’m talking about. After baking these peach cobbler muffins, and methodically checking in on them every two minutes after the twenty-minute baking period to check for perfect doneness, because my oven seriously sucks when it comes to accurate baking temperature, I realized that these scrumptious lil’ guys were going to need some extra time to cool before removing them from their muffin tin. Sure, I could have removed them right away, however, I could tell that they were so moist that they might disintegrate in the process.

After about 20 minutes, I came back to my gorgeous lil’ muffins and gently nudged them out of their tin, using a butter knife for leverage. I made sure to be gentle and not rush the process because I could tell that these particular muffins were rather delicate due to their tremendous moisture content. As I removed each muffin, I then carefully placed it onto a metal baking rack to cool. Now, here comes the idiotic part of the story. After being so careful with each muffin and spending a great deal of time to ensure each muffin’s safe removal from the muffin tin, I then chose one muffin to crumble for the sake of taking a photo of the finished recipe.

Yes, I ruined a perfectly good muffin. Well, I guess I really only ruined half of a perfectly good muffin. Y’all, this is what I do for you. I ruin perfectly good muffins to show you their guts. That’s right, I want you to see inside of them. I want you to understand just how yummy they are by simply taking one glance at them. I want you to see their moist, fluffy, muffin innards. Yeah, I know, that didn’t sound quite right to me either; you get the point though. These muffins are crazy amazing. And yeah, I did scarf down each and every crumb of the muffin which I crumbled. There was no way in hell I was gonna let any of that muffin-innards-deliciousness go to waste.

Ingredients:

Muffin Batter:

• 1 1/4 Cups All-Purpose Flour
• 2/3 Cup Granulated Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 2/3 Cup Heavy Whipping Cream
• 1/4 Cup Canola Oil
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Vanilla
• 1 Egg
• 2 Cups Fresh Peaches, Peeled & Finely Diced (Divided)

Streusel Topping:

• 1/4 Cup All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• 1/4 Teaspoon Ground Cinnamon
• Pinch of Kosher Salt
• 3 Tablespoons Cold Unsalted Butter

Directions:

Muffin Batter:

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt until well combined.
3. Add the cream, oil, balsamic vinegar, vanilla, and egg; stir until just combined.
4. Fold 1 1/2 Cups of the peaches into the batter. Reserve the remaining peaches for topping.
5. Use an ice cream scoop to evenly distribute the batter between 12 paper-lined muffin cups.

Streusel Topping:

1. In a small bowl, use a fork to stir together the flour, sugar, cinnamon, and salt.
2. Cut the cold butter into very small pieces and add the pieces to the bowl.
3. Use the tines of a fork to cut the butter into the flour and sugar mixture for a few minutes.
4. Place a few of the remaining peaches on top of each muffin.
5. Sprinkle each muffin with some of the streusel topping.
6. Bake for 24 to 28 minutes, or until a knife or toothpick comes out clean.
7. Allow the muffins to rest for at least 20 minutes before removing them from the muffin tin.

Suggestions:

• Two large peaches should yield approximately 2-cups of finely diced peaches.
• These muffins will not puff up in the center, so it may be hard to tell when they are done. When you touch the center top of one of the muffins and it feels somewhat dry to the touch and does not bounce back, the muffins are probably done. You can always use a knife or toothpick to check for doneness as well.
• Make sure to let the muffins rest before removing them from the tin. If you try to remove them right away, they will fall apart because they are so moist.

Improvements:

• Replace half of the fresh peaches in this recipe with fresh blueberries.
• Serve these muffins warm with a scoop of Buttermilk Double Vanilla Ice Cream.
• Add some finely chopped pecans or almonds to the streusel topping.

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Peach Cobbler Muffins with Cinnamon Streusel

Ingredients:

Muffin Batter:
• 1 1/4 Cups All-Purpose Flour
• 2/3 Cup Granulated Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 2/3 Cup Heavy Whipping Cream
• 1/4 Cup Canola Oil
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Vanilla
• 1 Egg
• 2 Cups Fresh Peaches, Peeled & Finely Diced (Divided)
Streusel Topping:
• 1/4 Cup All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• 1/4 Teaspoon Ground Cinnamon
• Pinch of Kosher Salt
• 3 Tablespoons Cold Unsalted Butter

Directions:

Muffin Batter:
1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt until well combined.
3. Add the cream, oil, balsamic vinegar, vanilla, and egg; stir until just combined.
4. Fold 1 1/2 cups of the peaches into the batter. Reserve the remaining peaches for topping.
5. Use an ice cream scoop to evenly distribute the batter between 12 paper-lined muffin cups.
Streusel Topping:
6. In a small bowl, use a fork to stir together the flour, sugar, cinnamon, and salt.
7. Cut the cold butter into very small pieces and add the pieces to the bowl.
8. Use the tines of a fork to cut the butter into the flour and sugar mixture for a few minutes.
9. Place a few of the remaining peaches on top of each muffin.
10. Sprinkle each muffin with some of the streusel topping.
11. Bake for 24 to 28 minutes, or until a knife or toothpick comes out clean.
12. Allow the muffins to rest for at least 20 minutes before removing them from the muffin tin.

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