Peach Cobbler Muffins

Peach Cobbler Muffins

These delicious muffins are the perfect summer breakfast.

YIELDS

12 to 14 medium muffins or 8 large muffins

INGREDIENTS

Muffins

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup Domino® Granulated Sugar
  • 1 large egg, beaten
  • 3/4 cup canola oil
  • 1/2 cup whole milk
  • 1/4 cup peach nectar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 3 cups frozen peaches, thawed and diced

Topping

  • 3/4 cup all-purpose flour
  • 1/3 cup Domino® Dark Brown Sugar
  • 4 tablespoons unsalted butter, chilled, cut into small pieces

INSTRUCTIONS

Muffins

Preheat oven to 350°F. Line muffin pan with liners.

In a large bowl, mix flour, baking powder and salt; set aside.

In a separate bowl, mix sugar, egg and oil until well combined. Add milk and peach nectar. Stir well to combine. Add dry ingredients, just until blended together.

In a large bowl, combine flour with cinnamon. Toss peaches in flour-cinnamon mixture. Fold peaches into batter.

Topping

In a large bowl, combine flour and sugar. Using a pastry blender, cut in chilled butter until mixture resembles coarse crumbs.

Fill each muffin cup 2/3 full with batter. Spoon topping onto each muffin, filling completely.

Bake 30 minutes, or until a toothpick inserted in the center comes out clean. Cool.