Peach Cobbler Muffins

Peach Cobbler Muffins | Bakewell Junction

Peach Cobbler Muffins | Bakewell Junction

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 2 | Bakewell Junction

Peach Cobbler Muffins 2 | Bakewell Junction

Enjoy!

Peach Cobbler Muffins

Yield:  15 – 16 muffins                  Cook Time:  25 minutes

Batter:

  • 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)

Streusel:

  • 8 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 4 teaspoons oil (I used olive oil)

Directions:

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.

Enjoy!!!

Recipe slightly adapted from Barbara Bakes, Peach Cobbler Muffins recipe; originally from Bizzy Bakes.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Fresh Cherry Quick Bread #TwelveLoaves July

Fresh Cherry Quick Bread | Bakewell Junction

Fresh Cherry Quick Bread | Bakewell Junction

This month’s TwelveLoaves linky party theme is stone fruit.  I don’t usually bake with stone fruit but cherries are one of my favorite summer fruits and I needed a something easy to make for my brother-in-law who won’t eat ice cream.  This recipe was the alternative for those who wouldn’t eat Fried Ice Cream.

As it turns out this quick bread was moist, sweet and delicious with lots of cherries – a half pound.  My brother-in-law who said he didn’t usually eat cake after his second and third piece.  I’d say that it was a hit.  Try some plain or with whipped cream.

Fresh Cherry Quick Bread | Bakewell Junction

Fresh Cherry Quick Bread | Bakewell Junction

What’s your favorite stone fruit?

Enjoy!

Fresh Cherry Quick Bread

Yield:  1 loaf                  Cook Time:  55 minutes

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup (1/2 pound) fresh sweet cherries, pitted (I weighed the cherries because the size and shape makes a huge difference)

Directions:

Step 1:  Spray a 9 by 5 inch loaf pan with cooking spray.  Beat butter and sugar for 3 to 4 minutes until light and fluffy.  Mix in the eggs and vanilla extract.  In a medium bowl, whisk together the flour, salt and baking powder.  Reserve 2 tablespoons of the flour mixture and mix into the cherries.  This will help to the cherries from all settling to the bottom.

Step 2:  Mix the flour mixture into butter mixture.  Spoon about 1/4 of the mixture into the bottom of the prepared pan.  Fold the cherries into the remaining batter.  Spoon the batter in the pan.  Bake in a preheated 350 degree oven for 45 to 55 minutes.  When done, a toothpick inserted in the center will come out clean.

Step 3:  Cool the loaf in the pan about 10 minutes.  Depan the loaf and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from King Arthur Flour, Fresh Cherry Quick Bread recipe.

TWELVE2520LOAVES255B4255D

#TwelveLoaves July: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves July 2013 all about baking with stone fruits! We are excited to have Renee of Magnolia Days and Paula from Vintage Kitchen Notes   hosting this month’s event!

Share your favorite stone fruit bread recipe:  quick or yeast!  Think luscious quick loaves, sinful scones, delightful Danishes.  Any bread recipe you’d like to bake with stone fruits, share it with us!  Let’s get baking!

You must see what our very talented #TwelveLoaves bakers have created July!

Want to join the #TwelveLoaves group?  It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July 2013, and posted on your blog by July 31, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme
June:  Summer Buns

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.