Peach Cobbler Muffins
6
People talking
Yum!
- Ready In:
- 1hr 20mins
- Yields:
- Units:
Nutrition Information
6
People talking
ingredients
- 1 egg
- 1⁄2 cup sour cream
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons vegetable oil
- 3 large peaches, peeled and diced
- 2 cups flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
-
Topping
- 1⁄4 cup flour
- 1⁄4 cup sugar
- 1⁄4 teaspoon cinnamon
- 2 tablespoons butter, cold
directions
- Preheat oven to 400ºF. Grease 12 count muffin pan.
- In a medium size bowl combine egg, sour cream, milk, vanilla, and oil. Mix well. Stir in peaches.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well. Add peach mixture and stir until just moistened. Fill muffin cups.
- In a seperate bowl combine topping ingredients using a pastry cutter. Sprinkle the topping over the batter.
- Bake 30-35 minutes.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@CoffeeMom
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
I replaced 1/2 cup white cake mix for 1/2 cup of the flour, added a few drops of peach flavored oil from Lorann, and I held out the milk and the peaches when mixing, I alternated milk and flour mixture just to combine (some white spots are ok) then floured the peaches so they didn't all sink to the bottom of the batter when baking and gently folded them into the batter (do not overmix or batter will be dense), spray the top of the muffin pan with non-stick (and I used cupcake papers) baked for 20 minutes then added the crumble topping, and finished with 15 minutes, let rest in the pan 5 to 7 minutes then placed on a cooking rack, turned out awesome !
-
added peach flavored oil, floured the peaches so the all wouldnt sink to the bottom, alternated milk and flour to batter (Do not over mix), folded in peaches last, reserved the topping until 20 minutes into baking
-
Crumb topping was a nice touch, but the muffin itself was only okay... nothing special. It was moist, but needed more (maybe cinnamon in the batter?). There are better muffin recipes. Not horrible, but wouldn't make it again.
-
I made these muffins and they turned out very well. They were nice and moist in the center and taste great. I made them w/ splenda, fat free sour cream, and skim milk.
-
Very good. I doubled the recipe trying to get rid of some peaches and got 30 large muffins. I used 2 extra peaches and think it was the perfect amount. I omitted the strusel topping and just sprinkled with some cinnamon instead. These are moist and tasty. Thanks!
see 5 more
