I love peaches and get very excited when peach season comes along. I enjoy eating them fresh on their own, grilled, as part of a crisp, or in a baked good.
This peach muffin recipe is one of our favorites. It is full of flavor while also being moist and fluffy. Additionally, I have topped these muffins with a delicious cinnamon streusel topping which pairs so nicely together; it’s just so good!
This recipe does contain cane sugar. You may use coconut sugar in place of the cane sugar, if you’d like.
Peach Cobbler Muffins served with yogurt, granola and dye-free sprinkles. Along with diced strawberries.
Peach Cobbler Muffins
A fluffy and moist peach muffin recipe that is also topped with a delicious cinnamon streusel topping.
Ingredients
To Macerate the Peaches:
- 1/2 cup small diced peaches
- 1 tablespoon cane sugar, or can use coconut sugar
- 1 teaspoon filtered water
Muffin Ingredients:
- 1 3/4 cups all purpose flour
- 2 tablespoons ground flaxseed
- 3/4 cup cane sugar, or can use coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup plain whole milk yogurt
- 1/2 cup whole milk
Cinnamon Streusel Topping:
- 1/3 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cane sugar, or can use coconut sugar
- 1 tablespoon ground flaxseed, optional
- 1/4 teaspoon baking powder
- 4 tablespoons cold unsalted butter, cut into small cubes
Instructions
To Macerate the Peaches: macerating the peaches will allow for it become a bit softer and will help draw out some of its natural juices. Then, those natural juices will be added to the muffin batter which in turn will help add some extra flavor.
Slice the peach and cut it into small sized pieces. Measure 1/2 cup and add that to a small bowl. Also add 1 tablespoon of cane sugar (or coconut sugar) and 1 teaspoon filtered water. Mix with a spoon and allow it to sit for 20 minutes.
While that sits , let’s get the batter ready…
Method to prepare the muffins:
- Preheat the oven to 350F
- Line your muffin pan with wrappers or grease them very well. Set the pan aside.
- Add the flour, ground flaxseed, sugar, baking powder, baking soda, ground cinnamon, and salt to a bowl. Mix in a whisking motion to combine. Set the dry ingredients aside.
- To a separate bowl, add the melted butter. Add the eggs and whisk to combine. Add the vanilla extract and yogurt. Mix to combine. Add the milk, and mix to combine.
- Transfer the wet ingredients to the dry ingredients. Mix to combine.
- Note: batter will be a little thick before adding the macerated peaches.
- Spoon 1 tablespoon of the liquid from the macerated peaches to the batter. Also add the macerated peaches.
- Gently fold in the macerated peaches.
- Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers.
- Top the batter with extra diced peaches (optional). Set this aside to prepare the streusel topping.
Method to make the Cinnamon Streusel Topping:
- Add the flour, ground cinnamon, sugar, ground flaxseed and baking powder to a small bowl and mix to combine. Add the cold unsalted butter that has been cut into small cubes. Using a pastry cutter or a fork, break the butter into the dry ingredients until it forms coarse crumbs (may also use your fingers).
- Add about 1/2 to 1 tablespoon of the streusel topping over the tops of each muffin.
- Bake for about 20-25 minutes or until a cake tester or toothpick comes out clean when inserted into the center of the muffins. Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.
