Peach Cobbler Muffins
Written by Heidi Harper
Makes 12 muffins
Ingredients for dough:
1 1/4c all-purpose flour or one-to-one gluten-free flour
1 1/2t baking powder
1/2t salt
2/3c sugar
1c chopped peaches, well drained if juicy
1/2c milk
1 egg
1/4c vegetable oil
1t vanilla
1/2c chopped pecans (optional, check for gluten-free certification)
Ingredients for Streusel topping:
1/4c all-purpose flour or one-to-one gluten-free flour
3T sugar
1/2t baking powder
1/2t cinnamon
4T cold butter
Directions:
To make dough:
1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners and lightly spray them with Pam.
2. In large bowl, mix dry ingredients: flour, baking powder, salt, and sugar.
3. In smaller bowl, whisk together wet ingredients: milk, egg, vegetable oil, vanilla.
4. Add peaches to dry ingredients and gently stir until peaches are individually coated. This helps them not sink to the bottom of the muffins.
5. Add wet ingredients to dry ingredients and stir just enough to combine with no dry flour pockets. Don’t over stir or you won’t get that classic crumb texture you want in muffins. (Over stirring is not an issue if you use GF flour.) Dough will be quite wet.
6. Optional: add pecans and stir two or three times to disperse pecans.
7. Let dough rest in bowl while you quickly assemble streusel. Resting the dough for 5-10 minutes is especially important for gluten-free muffins.
To make streusel:
8. Cut cold butter into 16 pieces and add to bowl. Cold is essential.
9.
Add flour, sugar, baking powder, and cinnamon to
b
utter bowl.
10. Using a pastry cutter (or use a fork or two knives), cut the butter until it forms a texture like large sand granules. Keep it cold and don’t mash. Cut.
Put them together:
11. Once streusel is ready, evenly drop dough into muffin pan, and follow up with streusel evenly dumped on top of the dough in each cup.
12. Bake in oven at 350 for 20 minutes.
13. For gluten-free muffins, drop temperature to 325 for 25 minutes.
14. Let cool in pan for 5 minutes before eating.