Peach Cobbler Muffins
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 to 25 minutes
Servings: 12 muffins
Ingredients
Muffins
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1½ cups plus 1 tablespoon All-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ¼ teaspoon baking soda
- ⅓ cup plus 2 tablespoons whole milk, room temperature and divided
- ⅓ cup Sour cream , room temperature
- 2 teaspoons vanilla extract, divided
- 1 cup chopped fresh peaches, divided, plus some for garnish
- ½ cup confectioners sugar
Streusel Topping
- ¼ cup All-purpose flour
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
- ¼ cup cold unsalted butter, cubed
Directions
Muffins
Preheat oven to 350°. Line a 12-cup muffin pan with paper liners or spray with baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-high speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined and stopping to scrape sides of bowl.
In a medium bowl, whisk together 1 1⁄2 cups flour, baking powder, salt, and baking soda. In a small bowl, whisk together 1⁄3 cup milk, sour cream, and 1 1⁄2 teaspoons vanilla. With mixer on medium-low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating until combined after each addition and stopping to scrape sides of bowl.
In another medium bowl, toss together 3⁄4 cup chopped peaches and remaining 1 tablespoon flour. Add peach mixture to batter, and gently fold until just combined. Divide batter among prepared muffin cups (about 1⁄4 cup each). Top with remaining 1⁄4 cup chopped peaches and Streusel Topping.
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for at least 10 minutes. Remove from pan, and let cool completely on a wire rack.
In another small bowl, whisk together confectioners’ sugar, remaining 2 tablespoons milk, and remaining 1⁄2 teaspoon vanilla. Garnish muffins with peach slices, and drizzle sugar mixture on top. Refrigerate in an airtight container for up to 3 days.
Streusel Topping
In a small bowl, whisk together flour, sugar, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Refrigerate in an airtight container for at least 30 minutes or until ready to use.
Makes about 1 cup