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Peach Cobbler Muffins

Soft, fluffy muffins bursting with sweet peach chunks and topped with a delightful crumble, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
Wet Ingredients
  • 1/2 cup milk Use almond or soy milk for dairy-free.
  • 1/4 cup vegetable oil Can substitute with melted coconut oil.
  • 1 large egg Use a flax egg for vegan option.
  • 1 cup canned peaches, chopped Fresh peaches preferred for better flavor.
Topping
  • 1/4 cup brown sugar
  • 1/4 cup oats

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin.
  2. In a large mixing bowl, combine all-purpose flour, cornmeal, sugar, baking powder, and salt. Stir until well mixed.
  3. In another bowl, whisk together milk, vegetable oil, and egg until combined and frothy.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped peaches and cinnamon gently.
Baking
  1. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. In a small bowl, mix together brown sugar and oats, then sprinkle over each muffin.
  3. Bake for 18-20 minutes, or until a toothpick comes out clean.
  4. Cool slightly before transferring to a wire rack. Serve warm or at room temperature.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.