Fresh, ripe, juicy peaches baked in a sweet, tender cinnamon muffin crowned with a cinnamon streusel topping. The flavors of peach cobbler in a muffin.
Bizzy Bakes, is my Secret Recipe Club blog this month. Chaya and I have had fun following each others baking blogs for a long while now. She participates in Muffin Mondays and has an entire section devoted to muffins. Since we’re muffin lovers at our house too, a muffin was the obvious choice.
I used my favorite muffin recipe that works well at my altitude, substituting peaches for blueberries and adding cinnamon to the batter and streusel topping. Peaches added more volume to the batter and I had enough batter to make 15 muffins. You could reduce the amount of peaches used, but I wouldn’t. I loved having it loaded with peaches.
A peach cobbler muffin is such a fun idea. I don’t know why I haven’t tried using peaches in a muffin before – they’re delicious!. Thanks Chaya for sharing this delicious idea.
I’m also linking this post up to a new bread baking group, Twelve Loaves. This month’s Twelve Loaves’ challenge is Bread with Summer Fruit. Bake a bread, yeast or quick bread, loaf or individual, filled, stuffed, studded or topped with your favorite fresh summer fruit or berries. Visit Lora, The Cake Duchess, Barb, Creative Culinary, Jamie, Life’s a Feast or Lisa, Parsley, Sage and Sweet, for more information on how you can join in the baking fun.
- 2 cups all purpose 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 cup whole milk
- 2 cups fresh peaches, diced (about 2 large peaches)
- 4 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 teaspoons vegetable oil
In a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.
Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches.
Fill muffin cups 2/3 full with muffin batter. (Don't over fill.) Sprinkle muffins with topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Visit the Secret Recipe Club for information on how to join in the fun. Stop by Bizzy Bakes for more great muffin recipe, as well as great gluten-free, meatless Monday recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.