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 middle...so 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 :-))