Bakery Style Peach Cobbler Muffins Recipe
Sky-high bakery style peach cobbler muffins. These little gems are moist, sweet and packed full of soft succulent peach bits. They're perfect for summer!
Servings: 12
Calories: 209kcal
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 4 Tbsp butter room temperature
- 1 cup buttermilk
- 1 egg
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups fresh peaches cut into 1/4"-1/2" cubes
topping
- 2 Tbsp butter melted
- 2 Tbsp coarse sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 400 degrees. Spray or line a 12 cup muffin pan.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and granulated sugar. Whisk and set aside.
- In the bowl of a stand mixer, combine buttermilk, butter, egg, vanilla and almond extracts. Beat on medium speed for 30 seconds. With mixing speed on low, slowly pour in the dry ingredients. Once combined, remove bowl from stand and fold in peaches.
- Using a cookie scoop, fill each muffin cup ¾ of the way full. Combine topping ingredients in a small bowl, then using a pastry brush or a spoon, spread the mixture lightly over each muffin top.
- Bake for the muffins for 5 minutes at 400 degrees, then turn down the oven to 350 degrees and continue baking for 20-22 minutes (tops should be golden brown), or until a cake tester inserted into the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes. Transfer muffins to a wire rack to cool completely.
Notes
-These muffins are great with other fresh fruit added in such as blueberries, raspberries or strawberries.
Nutrition
Calories: 209kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 362mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg