Saturday, January 28, 2012

Peach Cobbler Muffins!

These are the new favorite muffins around this house!  Lots of peaches, sugar, cinnamon and can't go wrong. 

You start by cutting the butter into the dry ingredients..

Next add the milk and diced peaches

These muffins also have a cinnamon/butter topping.  Cut the butter into the cinnamon and sugar until crumbly.

Now fill the muffin tin 3/4 full.  Sprinkle with topping.  I actually press the topping into the batter a little so that it works it's way down into the muffin as it bakes.

Half-way done...see the butter/cinnamon/sugar melting into the middle!  Mmmmm

 A look in the fluffy, and cinnamony, and peachy!  I think these are best when they are warm, but they aren't bad room temperature either!  I would definitely recommend using the muffin liners to bake these in though.  I was out of them and mine ended up getting too brown and they had some crunchy edges. 

Peach Cobbler Muffins

3 c. flour
1 c. sugar
1-1/2 TB baking soda
1/2 t. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped

Mix flour, sugar, baking soda and salt in a large bowl.  Cut in butter with a pastry knife or a fork.  Add milk and peaches; stir just until moistened.  Spoon batter into greased or paper-lined muffin cups, filling 3/4 full.  Sprinkle topping onto muffins.  Bake at 400 degrees for about 20 minutes, or until golden.  Turn out and cool slightly on a wire rack; serve warm or cold.
2 TB butter, diced
2 TB sugar
1/2 t. cinnamon
Mix together in a small bowl until crumbly.  (I usually double the topping :-))