Peach Cobbler Muffins
For the muffins:
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1 1/4 cup all purpose flour
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1 1/2 teaspoon baking powder
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1/2 teaspoon salt
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2/3 cup white sugar
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2 cups chopped fresh (or canned) peaches
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1/2 cup whole milk
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1 egg
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1/4 cup Butter or Unflavored Olive Oil or Pecan Oil
For the streusel topping:
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1/4 cup all purpose flour
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1/4 cup white sugar
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1 pinch cinnamon
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3 tablespoons cold unsalted butter
Instructions
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Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 8 muffin cups.
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Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
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Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.
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Add the milk, egg and oil and stir together with a rubber spatula just until the flour disappears.
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Portion the batter out into the muffin cups evenly (about 3/4 full).
For the topping:
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Combine the flour, sugar and cinnamon in a small bowl and stir.
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Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
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Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping.
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Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Can store in an airtight container for up to 3 day.