Canned or fresh peaches can be used to make these delicious Peach Cobbler Muffins from a terrific recipe by Joy the Baker. Great way to start the day!

I hope y’all will welcome my daughter-in-law Emmaline to the blog today! For a newlywed bride, she sure does make some amazing dishes. I’m hoping she’s going to help me learn how to cook healthier. Just not today because these Peach Cobbler Muffins are just too divine!

Okay, I know I am supposed to be the “healthy food writer,” but let me tell you a secret: as much as I love to cook healthy, simple food, one of my real passions is baking oh-so-bad-for-you sweets. If I’m being honest, I think the reason that I cook healthy food is so that I can allow myself my guilty pleasures – things like ice cream, cupcakes, and today’s post: muffins.

So, I do promise that I will be writing about some healthy (and yummy!) recipes in the near future, but for my first post we will be eating our dessert before dinner. 🙂

The reason that I chose to recreate a muffin recipe (from one of my favorite food bloggers, Joy the Baker) is because muffins were my childhood.

Some of my favorite memories come from summers growing up, and waking up to the sweet scent of big, fat, sugary muffins wafting up into my room.

My friends from childhood also still bring up and remember the muffins that my mom was famous for making – blueberry (the favorite, with their buttery crumb topping), chocolate chip, raspberry white chocolate, and one of my close favorites: peach.

Still to this day, there is nothing more that makes me feel like a warm, sunny, summer morning than waking up to a fresh-out-of-the-oven peach muffin.

That’s why, when I was flipping through one of the cookbooks that Marty gave me for Christmas, and I saw these Peach Cobbler Muffins, I knew that these were the ones I wanted to share with you. These peach cobbler muffins, with their decadent browned butter flavor, and crunchy, nutmeg-y streusel topping, are for me, such a perfect display of the simple summer days that I remember as a young girl.

So pour a cup of coffee (or tea if that’s your thing) and enjoy one of these delicious and sunny treats with me – and let’s usher in the warmer days ahead!

(Ingredients are in printable recipe below.)

Place a rack in the upper third of the oven and preheat to 350 degrees F. Butter and flour a 12-cup muffin pan and set aside. You can also use cupcake papers for this recipe.
To make the muffins: in a medium bowl, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg.

Place butter in a small saucepan, and melt until browned over medium heat.

Remove from the heat and cool slightly.

In a medium bowl, whisk together egg, yolk, milk, and vanilla.

While whisking, slowly drizzle in the warm butter, making sure to scrape any brown bits into the egg mixture as well. Whisk until well incorporated.

Add the milk mixture to the flour mixture all at once. Fold together with a spatula. Once no flour bits remain, fold in the diced peaches. Divide the batter between the muffin cups.

To make the topping: combine all the ingredients in a small bowl and blend together with your fingers until crumbly. Butter will be the size of oats and small pebbles. Divide the topping among the muffin cups on top of the batter.

Bake muffins for 15 to 18 minutes, or until a skewer inserted into the center of one of the muffins comes out clean. Remove from the oven and cool in the pan 20 minutes before removing. To remove, run a butter knife along the edges of the muffin pan and gently scoop out.

**Joy the Baker Cookbook: 100 Simple and Comforting Recipes and Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats are the two cookbooks I gave Emmaline and they are gorgeous to look at even if you don’t bake anything!

Thank you, Emmaline. Now where’s my muffin?

Peach Cobbler Muffins

Print Pin

Peach Cobbler Muffins

Course Bread

Calories 3015kcal

Author Marty's Musings

Ingredients

For the muffins

• 1 1/2 C. all-purpose flour
• 1/2 C. granulated sugar
• 1/4 C. packed brown sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 7 tbsp. unsalted butter
• 1 large egg
• 1 large egg yolk
• 1/3 C. milk
• 2 tsp. pure vanilla extract
• 1 1/4 C. diced peaches fresh or canned

For the topping

• 3 tbsp. unsalted butter cold
• 1/2 C. all-purpose flour
• 1/4 C. packed brown sugar
• Pinch of salt
• Pinch of ground nutmeg
• 1/4 tsp. ground cinnamon

Instructions

• Place a rack in the upper third of the oven and preheat to 350 degrees F. Butter and flour a 12-cup muffin pan and set aside. You can also use cupcake papers for this recipe.
• To make the muffins: in a medium bowl, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg.
• Place butter in a small saucepan, and melt until browned over medium heat. Remove from the heat and cool slightly.
• In a medium bowl, whisk together egg, yolk, milk, and vanilla. While whisking, slowly drizzle in the warm butter, making sure to scrape any brown bits into the egg mixture as well. Whisk until well incorporated.
• Add the milk mixture to the flour mixture all at once. Fold together with a spatula. Once no flour bits remain, fold in the diced peaches. Divide the batter between the muffin cups.
• To make the topping: combine all the ingredients in a small bowl and blend together with your fingers until crumbly. Butter will be the size of oats and small pebbles. Divide the topping among the muffin cups on top of the batter.
• Bake muffins for 15 to 18 minutes, or until a skewer inserted into the center of one of the muffins comes out clean. Remove from the oven and cool in the pan 20 minutes before removing. To remove, run a butter knife along the edges of the muffin pan and gently scoop out.

Notes

Muffins will last, well wrapped, at room temperature for up to 3 days. Makes 12 muffins.

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