Peach Cobbler Muffins

My sweet girl and I love peaches…. But we are the only ones in the house who do. However, my boys will gobble up these muffins for sure! The peaches add just the right amount of sweetness and help keep these little gems moist and soft. There’s not a ton of sugar in this recipe so you don’t have to feel guilty for eating one (or two or three 😉 ) Best yet, they are very versatile and use easy to find ingredients! I used Bob’s Red Mill Gluten-Free 1:1 Flour Blend, almond milk and palm shortening to make these allergy friendly. You can easily add in your milk or  butter of choice! Makes 18 regular size muffins or about 8 jumbo muffins

If you are looking for a muffin pan, I was gifted this Copper Chef Muffin Pan for Christmas and it has been great so far! You don’t even have to use muffin paper or grease the pan. I’m always skeptical when it comes to non-stick but this one really works!

Print Recipe
Peach Cobbler Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Muffin Ingredients
Topping
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Muffin Ingredients
Topping
Instructions
  1. In a medium bowl, combine peaches, sugar, oil and egg. Mix until combined. Add in flour, baking powder and salt. While mixing with peaches, slowly stir in milk. Blend until just combined. Pour into muffin pans lined with papers or greased.
  2. In a small bowl, combine topping ingredients until you get a coarse crumble. Top each muffin with a little of the topping.
  3. Bake at 350F for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from pan and let cool on a wire rack for about 10 minutes.
  4. Freeze in freezer bags or containers.
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