Peach cobbler crumble muffins
These Peach Cobbler Crumble Muffins combine soft, juicy peach filling with a buttery, crumbly topping for a sweet, comforting treat. Perfect for breakfast or dessert, they’re easy to make and irresistible!
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups diced fresh peaches
For crumble topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold butter cubed
- ½ teaspoon cinnamon
- ¼ cup old-fashioned oats
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Don’t skip the liners, as these muffins tend to stick!
- Make the crumble topping: In a medium bowl, combine ½ cup flour, brown sugar, and cinnamon. Cut in cold butter with your fingertips until you get pea-sized crumbs. Stir in oats, then refrigerate while you make the batter.
- For the batter, whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Break up any brown sugar lumps to avoid spots in the muffins.
- In a separate bowl, whisk eggs until frothy (about 30 seconds). Gradually add milk, oil, and vanilla while whisking to keep the oil from separating.
- Make a well in the dry ingredients, then pour in the wet mixture. Gently fold together with a rubber spatula until just combined, leaving a few streaks of flour.
- Add diced peaches (pat them dry if juicy) and fold in with 2-3 more strokes. The batter should be lumpy but combined.
- Scoop the batter into muffin cups, filling each about ¾ full. Use an ice cream scoop for even portions. Break up large clumps of the crumble topping and sprinkle generously over the muffins.
- Bake for 20-23 minutes, rotating the pan halfway through. The tops should be golden brown and a toothpick should come out clean (ignore peach juice). The crumble should be crisp and buttery.