Description
These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy bite is packed with juicy peaches and a sweet vanilla glaze, with the warm, comforting flavors of cobbler in every bite.
Ingredients
Scale
For the peach muffins
- 2 cups peaches, peeled and finely chopped (2 large peaches; about 1 pound; see notes)
- 2 cups [280 g] all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¾ teaspoon kosher salt
- 1 cup granulated sugar, plus 1 tablespoon
- ¾ cup buttermilk (see Notes)
- 5 tablespoons melted unsalted butter
- ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
- 2 eggs
- 1/2 tablespoon vanilla extract
- Turbinado sugar for topping (or additional granulated sugar)
For the vanilla icing
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons heavy cream or milk (plus more as desired)
Instructions
- Preheat the oven to 375°F.
- Peel and chop the peaches (if the peaches are very ripe you can pull of with your fingers, or go to How to Peel Peaches for our easy method). Save out 1 handful of peaches for a topping. In a small bowl, mix the remaining peaches with 1 tablespoon granulated sugar.
- Place muffin wrappers in 12-cup muffin tins (see Notes). Spray or rub the top of the pan with oil (so the tops don’t stick after baking).
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
- In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
- Pour the wet ingredients for the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
- Add the bowl of peaches and fold them in with a spatula, taking care not to overwork the batter. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. (You may have some batter left over, which you can discard or make very tall muffins.) Sprinkle the tops with the handful of peaches, then add a sprinkle of turbinado sugar (or more granulated sugar).
- Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour. If necessary, when removing the muffins use a butter knife to slide under any bits of the muffins tops that stick to the muffin pan.
- When ready to glaze, in a medium bowl mix together the vanilla, cream or milk, and the powdered sugar until a thick icing forms. If the texture is not drizzle-able, add a few more drops liquid and continue stirring until it comes together (if you add too much liquid, even it out by adding a little more powdered sugar). Drizzle a small amount with a fork over each of the muffins. Allow to dry for 10 minutes.
- The muffins taste great the day of, or store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.
Notes
You can also substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid.
For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins.
Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
- Category: Muffins
- Method: Baked
- Cuisine: Muffins
- Diet: Vegetarian
