Homemade Peach Cobbler Muffins
Enjoy the delightful combination of fresh peaches and tender muffin texture with these homemade peach cobbler muffins, perfect for cozy mornings or gatherings.
Ingredients
Muffin Ingredients
- 2 cups fresh ripe peaches, peeled, pitted, and sliced or chopped Approximately 400g, choose 2 to 3 peaches.
- 1.5 cups all-purpose flour Approximately 180g.
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened Approximately 170g.
- 1 cup granulated sugar Approximately 200g.
- 2 large eggs At room temperature.
- 0.25 cup sour cream, at room temperature Approximately 60g.
- 1 tablespoon vanilla extract
Instructions
Preparation
- Prepare your fresh peaches by peeling and pitting them, then slice or chop into bite-sized pieces. Set aside.
- In a mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
- In a separate bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter and sugar mixture, stirring until fully incorporated after each addition.
- Stir in sour cream and vanilla extract until just combined.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the chopped or sliced peaches until evenly distributed throughout the batter.
Baking
- Spoon the batter into a greased muffin tin, filling each cup about two-thirds full.
- Bake in a preheated oven until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and let cool in the tin for a few minutes.
- Transfer muffins to a wire rack to cool completely.
Notes
Store muffins at room temperature in an airtight container for up to three days. For longer storage, refrigerate for about a week or freeze for up to three months.