Have you walked through the produce isle lately and been hit with the sweet smell of peaches? What a great time of year to have so many delicious fruits and veggies in season. And you know what that means when they are in season… they are going to be on sale!
One of our local stores was having a great sale on peaches and I snatched up over 10 pounds of these peachy girls! We ate some and we froze the rest. It has been heavenly having them in our smoothies!
But now it’s time for something new! Taking our love of peach cobbler and our need for a new breakfast item we created this masterpiece!
My kids love to have muffins for breakfast so I am always trying out new recipes. I decided that since they also love peaches I would mix the two together. These probably aren’t the healthiest of pastry items but they are top ten tasty!
How to Make Peach Cobbler Muffins
Mix together all of your dry ingredients in a medium sized bowl. So that is going to include your sugar, brown sugar, flour, baking soda, baking powder, cinnamon, and salt.
Now it’s time to fold in your diced peaches. I actually chop up my frozen peaches in a food processor so the pieces can get itty bitty. My kids don’t like big chunks of fruit in their muffins. So this is the solution to get them to love these muffins!
(If you mix your fruit in with the dry ingredients it will help the fruit from all falling to the bottom of the muffins)
In a small bowl combine the melted butter, eggs, yogurt, vanilla, and milk.
For this step you are going to try and mix as little as possible – pour your wet ingredients into your dry and get them combined as best you can without over mixing. The batter should be lumpy not smooth.
If you over mix the muffins will cook weird and not have a very good texture.
Pour your batter into greased muffin tins filling ¾ of the way full.
Time to get your crumb topping ready. In a medium bowl, mix together the sugars, cinnamon and melted butter. With a fork work in the flour. The mixture should be clumpy.
Generously sprinkle each muffin with the topping and bake in a preheated oven at 425 degrees for only 5 minutes. Then lower the temp to 350 degrees and bake for an additional 15-20 minutes. The time will depend on how juicy your peaches are.
To check if they are done, insert a toothpick and if finished baking the toothpick should come out moist but not wet.
To make the glaze whisk together the powdered sugar, cream and vanilla. Drizzle over muffins once they have cooled for a bit.
What do you think?
What is your favorite way to each peaches? Are you a peach cobbler fan? Let me know in the comments below. Let’s chat!
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 ¾ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- 1/4 tsp salt
- 1 to 1 ½ cup peaches, chopped (frozen or fresh but frozen seam to work best)
- 2 eggs, at room temp
- ½ cup yogurt (greek is what I use)
- 2 tsp vanilla extract
- 3 Tbs mlk
- ½ cup butter, melted (if using unsalted add ¼ tsp salt)
- Crumb Topping
- ½ cup brown sugar
- 1 Tbs granulated sugar
- 1 tsp cinnamon
- ¼ cup melted butter
- 2/3 cup flour
- 1 cup powdered sugar
- 3 Tbs heavy cream (milk works too)
- ½ tsp vanilla extract
- Preheat oven to 400 degrees.
- In a medium bowl mix together both sugars, flour, baking soda, baking powder, cinnamon, and salt.
- Fold peaches into dry mixture.
- In a small bowl whisk together, eggs, yogurt, vanilla, milk, and melted butter.
- Pour wet ingredients into dry and mix only until combined. Batter will be lumpy and be sure not to over mix.
- In a small bow combine ingredients for the crumb topping by mixing both sugars cinnamon, and melted butter.
- Using a fork mix in the flour. Topping should be very lumpy.
- Pour batter into muffin tins fill ¾ of the way full.
- Top each muffin generously with crumb topping.
- Bake at 400 degrees for 5 minutes then lower temp to 350 degrees and finish baking for 15-20 minutes. Baking time will depend on how juicy your peaches are.
- Test for doneness by inserting a toothpick. They will be finished when the toothpick comes out moist but not wet.
- Prepare the glaze by mixing together the powdered sugar, vanilla, and milk.
- Once the muffins have cooled a bit drizzle with the glaze.
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