I was inspired to make this muffin recipe when flipping through a cooking magazine and seeing a recipe for peach cobbler. I thought why not make a breakfast or brunch muffin with all of the same flavour notes as a cobbler, which I may add is one of my favourite desserts. The topping just adds a nice crunch while the peaches help keep the muffins moist and delicious.
Makes 12 muffins
Preheat oven to 400 degrees F.
Baking time: 25-30 minutes
Ingredients for Muffins:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- pinch of nutmeg
- 2 eggs (or you can use egg substitute)
- 1 cup milk
- 2/3 cup light brown sugar, packed
- 1/3 cup margarine or butter, melted
- 1-1/2 cup peaches, chopped (use about 2 peaches)
Ingredient for the Crumble topping:
- about 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 2 tbsp cold butter or use margarine
- 1/4 cup light brown sugar, packed
1) Firstly, preheat the oven to 400 degrees F. Either grease the muffin pan or line the muffin pan with paper cups. In a small bowl, put all of the crumble topping ingredients in and if you're using butter crumble the mixture with your fingers otherwise, if using margarine use a spoon to do the same. I suggest this because margarine is naturally not a firm fat like butter and it will quickly melt in your hands. 2) In a large mixing bowl, add in all of the muffin dry ingredients and mix. In a separate bowl, whisk in the eggs and then the milk and slowly add in the melted butter. Pour the wet ingredients into the bowl with the dry mix and stir until just moistened. Stir in the chopped peaches. 3) Spoon in the muffins in to the muffin pan using an ice cream scoop to ensure even scoops. Then sprinkle the crumble topping on top of each muffin and bake it into a 400F oven for around 25-30 minutes. Insert a toothpick and if it comes out clean the muffins are done to perfection and serve.
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