Peach Cobbler Muffins
- Level: Easy
- Yield: 18 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 255
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 3
- Cholesterol
- 21
- Sodium
- 106
- Total: 1 hr 15 min
- Active: 20 min
Ingredients
Topping:
Nonstick cooking spray, for greasing the muffin tins (optional)
2/3 cup chopped toasted pecans
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup packed brown sugar
4 tablespoons unsalted butter, melted
Pinch of ground cinnamon
Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup granulated sugar
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups chopped peeled fresh or thawed frozen peaches (about 9 ounces), plus 18 slices (1/4 inch thick)
Directions
- For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
- Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
- For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
- Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.