Saturday, January 29, 2022

Peach Cobbler Muffins

  • Mix together dry ingredients:
  • 2 cups all-purpose flour plus 1 tablespoon more
  • ½ teaspoon salt
  • 2 teaspoons baking powder

  • In a separate bowl, beat together:
  • 2 eggs
  • ¼ cup salted butter melted and cooled
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 tablespoons peach juice from the can of peaches

  • Mix dry ingredients into wet ingredients

  • Then add:
  • 1 cup peaches in juice, chopped or semi pureed

       Fill normal size  Pam-ed muffin tins or papers til about 3/4 full.

       Bake 425 degrees for 6 minutes.  Then, lower temperature to 350                   degrees & bake for 15-18 minutes more. Let set in pay for 5 minutes &         then remove to baking wire sheet to cool.  
       The recipe from Pinterest calls for struesel to be added right before                  baking.  I'm including it even though I didn't do it.  I just added a peach           slice on top of the dough. I think it adds unnecessary sweetness & these         are muffins, not cupcakes.   I like the subtle sweetness.  But lots of
       love struesel!

  • ¼ cup salted butter cold and cut into cubes
  •  cup all-purpose flour
  •  cup granulated sugar

       Mix all together & crumble on top of muffins before baking.  

       Don't makes them a little dense.  I used a whilsk & it took             longer to mix.  Next time, spoon or spatula. 

       They should last 2-3 days on cabinet, but will freeze for a month or so.         This was my first time making...will definitely do again.

       The original recipe was on Pinterest on a site called                                       I obviously did a couple of changes. 


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