Ontario peaches are amazing and I love it when they are in season. From the moment I see the first display of Ontario peaches in my local supermarket, until they are gone, I just keep on buying more and more. We go through them so fast. They are amazing baked in different recipes and this year I made these peach cobbler muffins. Wow! They are incredible.
These peach cobbler muffins are light and fluffy. The base muffin recipe is one that I have used for years and I vary it different ways by adding different mix ins. Everything from chocolate chips, nuts, fruit and more work really well with this muffin recipe.
For this muffin recipe, I added some diced fresh peaches and they baked up so nicely. The muffins have such a bright flavour.
But, as tasty as the muffin is, the crumble topping is just incredible. Sweet, buttery and crumbly, I could not get enough of the topping!
The first step to making the peach cobbler is to prepare the peaches. I like to use fresh local Ontario peaches that are ripe and ready to eat.
How to Peel a Peach
You will want to peel the peaches first, and the easiest way to do that is by blanching them first. Blanching a peach is done by dropping them in water that is hot, and almost at a boil.
Leave the peaches in the hot water for 60 seconds and then scoop them out with a slotted spoon.
After you take the peaches out of the hot water, drop them immediately into a bowl of ice water. The ice water cools them down quickly which ensures that the peaches do not soften too much, and it also allows you to handle them easily.
Use a paring knife the cut the peach horizontally around the pit. Since the peach has been blanched, the peel should come off very easily.
My favourite peaches are freestone. This kind should make it easy to lift half the peach off, revealing the pit. Remove the pit from the other half and your peach is peeled and cleaned.
Dice the peaches into small chunks that are about 1/2 inch in size. Since these are really ripe and soft, I include them in with the wet ingredients when mixing up the batter.
How to Mix Muffin Batter
While muffin batter is not difficult to mix, there are a few tips to help ensure that the muffin is light and fluffy.
- Mix the wet ingredients together first in a large bowl. For these peach muffins, I include the diced up peaches as part of the wet ingredients.
- In a separate bowl, sift together the dry ingredients.
- Gently fold the dry ingredients into the wet ingredient mixture. Fold until it is just mixed and there are no pockets of flour.
- Be careful not to over-mix the batter. If you mix the batter too much, it can result in a dense muffin. Gently folding the dry ingredients in can keep the muffin nice and light.
Spoon the batter into the muffin tins so that they are about 3/4 full. While, you can put the batter straight into a greased muffin tin, I sometimes use paper cups. For these peach cobbler muffins, I decided to bake them in paper cups and they came out great. My favourite paper cups are ones made out of parchment paper as the muffins do not stick at all.
Now it is time to make the crumble topping. Sift together the flour and sugar in a bowl. Next, cut up the cold butter into small cubes and add them to the bowl. Using a pastry cutter, fork or a couple knives, ‘cut’ the butter into the flour and sugar.
The consistency should be dry, crumbly, and a mixture of sizes. You should be able to see little bits of butter still in with the crumble.
Sprinkle the crumble mixture on top of the batter.
How Long to Bake the Muffins
The muffins are ready to go in the oven. Bake them at 400F for 13-15 minutes. The muffins should rise slightly and the crumble topping will just start to brown. The muffins are done when a toothpick stuck in the middle comes out clean.
Let the muffins rest and cool. Waiting is the hardest part of making these muffins. The aroma throughout the house will smell just like peach cobbler is in the oven.
These muffins are just amazing. They have such a bright flavour from the peaches and the crumble topping is sweet and buttery. I had to pace myself from eating way too many right away!
If you are looking for any other types of muffins, then check out these recipes.
- Blueberry Muffins
- Lemon Poppyseed Muffins
- Pumpkin Pie Muffins
- Chocolate Chip Leftover Oatmeal Muffins
- Bakery Style Chocolate Chip Muffins
Peach Cobbler Muffins
- 1/2 cup butter , softened
- 2 eggs
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla
- 2 1/2 cups diced peaches
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup cold butter cut into small cubes
- In a large bowl, whisk together the softened butter, eggs, sugar, sour cream and vanilla until smooth. Stir in the diced peaches.
- In a separate bowl, whisk together the flour, baking powder and salt.
- With a wooden smooth or rubber spatula, gently mix together the wet and dry ingredients until they are just combined. Do not over-mix the batter.
- Scoop the muffin batter into a greased muffin tray or one that is lined with paper cups. Fill the muffin cups so they are 3/4 full. There should be enough batter to fill 18 muffin cups.
- In a bowl, whisk together the flour and sugar. Cut in the cold butter until well combined but still very coarse and crumbly. Sprinkle the crumble topping on the muffin tray, on top of the batter.
- Bake in a 400F oven for 13-15 minutes, or until a toothpick stuck in the middle of a muffin comes out clean.
- Cool on a wire rack.