We got about a hundred peaches from our peach tree this year. Normally the squirrels get them all before they’re larger than an walnut. I wouldn’t think they would be too tasty at that size but it didn’t stop the squirrels the prior three years. I don’t know what we did differently this year, if anything. I’d love to hear any tips about how to stop the squirrels in the future.
With all the extra fruit, we gave a lot of the peaches away and my husband was eating a few a day but I still wanted to make a quick easy recipe with some of them. I had some recipes pinned and an internet search returned a lot of peach pies, cobblers and crisps but I wanted something a little different. Then I found Peach Cobbler Muffins on Barbara Bakes. Barbara has a lovely website and she had posted her recipe last year so I hoped she wouldn’t mind. These muffins are great for breakfast. My hubby gave me a hearty – “I like ’em.” And, they’re so moist too.
What’s your favorite peach recipe?
Peach Cobbler Muffins
Yield: 15 – 16 muffins Cook Time: 25 minutes
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cups whole milk
- 2 cups (2 large or 7 small) fresh peaches, pitted and diced (I cut them into very small pieces)
- 8 tablespoons sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 4 teaspoons oil (I used olive oil)
Step 1: For the Streusel: Mix together sugar, flour and cinnamon in a small bowl. Add oil to the sugar mixture. Mix well to incorporate; the final mixture will look like wet sand. Set aside.
Step 2: For the batter: Line a regular-sized cupcake/muffin pan with paper liners or spray with cooking spray. Mix together flour, baking powder, cinnamon and salt in a medium bowl. Cream butter and sugar in a large mixing bowl with an electric mixer for 3 to 4 minutes; the mixture will look pale in color. Add eggs, vanilla and milk to the butter mixture. Beat to combine.
Step 3: Reserve 2 tablespoons of the flour mixture. Stir the remaining flour mixture into the butter mixture; stop when combined and do not over mix. Mix the reserved flour into the peaches. Add the peaches to the batter and stir.
Step 4: Fill the cupcake wells up to 3/4 full with batter. Top muffins with streusel. Bake in a preheated 350 degree oven for 20 to 25 minutes. When done, a toothpick inserted in the center will come out clean. Cool the muffins in the pan about 10 minutes. Depan the muffins and cool completely on a rack.
Storing: Store in a sealed plastic container for a few days.