Peach Cobbler Muffins
I cut back tlots of the sugar in this recipe, and it's still delicious. What a great use for peaches.
For the muffins
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white sugar
2 cups chopped fresh (or canned) peaches
1/2 cup whole milk
1/4 cup Butter or Unflavored Olive Oil or Pecan Oil
For the streusel topping
1/4 cup all purpose flour
1/4 cup white sugar
1 pinch cinnamon
3 tablespoons cold unsalted butter
Preheat oven to 350 degrees and oil or spray a large muffin tin with 8 muffin cups.
Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine. Add the peaches, reserving about 3/4 cup for the topping.
Add the milk, egg and oil, and stir together just until combined. Portion the batter into the muffin cups (about 3/4 full).
For the topping
Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. Bake at 350 degrees for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Can be stored in an airtight container for up to 3 days.