<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1R8kbv_0uvhqEQF00" alt="https://img.particlenews.com/image.php?url=1R8kbv_0uvhqEQF00" width="1080" height="864" ></figure>If you’re looking for an extra excuse to have cobbler for breakfast, these muffins will do the trick!Peach Cobbler MuffinsIngredients<ul><li>1½ cups plus 1 tablespoon all-purpose flour, divided</li><li>2 teaspoons baking powder</li><li>1 teaspoon kosher salt</li><li>¼ teaspoon baking soda</li><li>⅓ cup plus 2 tablespoons whole milk, room temperature and divided</li><li>⅓ cup sour cream, room temperature</li><li>2 teaspoons vanilla extract, divided</li><li>1 cup granulated sugar</li><li>½ cup unsalted butter, room temperature</li><li>1 large egg, room temperature</li><li>1 cup chopped fresh peaches, divided</li><li>Streusel Topping (recipe follows)</li><li>½ cup confectioners’ sugar</li><li>Garnish: fresh peach slices</li></ul>Streusel Topping<ul><li>¼ cup all-purpose flour</li><li>3 tablespoons sugar</li><li>½ teaspoon cinnamon</li><li>¼ teaspoon kosher salt</li><li>¼ cup cold unsalted butter, cubed</li></ul>Instructions<ol><li>Preheat oven to 350°. Line a 12-cup muffin pan with paper liners, or spray with baking spray with flour.</li><li>In a medium bowl, whisk together 1½ cups flour, baking powder, salt, and baking soda. In a small bowl, whisk together ⅓ cup milk, sour cream, and 1½ teaspoons vanilla.</li><li>In the bowl of a stand mixer, beat granulated sugar and butter on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg, beating until combined, stopping to scrape down sides of the bowl. With the mixer on medium-low speed, add flour mixture alternately with the milk mixture, beginning and ending with the flour. Beat well between each addition and stop as needed to scrape down sides of the bowl.</li><li>In a medium bowl, combine ¾ cup chopped peaches and remaining 1 tablespoon flour. Toss to coat the peaches. Add peaches to muffin batter and gently fold in until just combined.</li><li>Divide batter evenly among prepared muffin cups, about ¼ cup each. Top with remaining ¼ cup chopped peaches and Streusel Topping.</li><li>Bake until a wooden pick inserted in the centers comes out clean, 20 to 25 minutes. Let cool in pan for at least 10 minutes, then transfer to a wire rack to let cool completely.</li><li>Garnish with peach slices. In a small bowl, whisk together confectioners’ sugar, remaining 2 tablespoons milk, and remaining ½ teaspoon vanilla. Drizzle over muffins. Store in an airtight container in the fridge for up to 3 days.</li></ol>Streusel Topping<ol><li>In a small bowl, whisk together flour, sugar, cinnamon, and salt. Cut in butter with a pastry blender or two forks until the mixture is crumbly. Store in an airtight container in the refrigerator for at least 30 minutes or until ready to use.</li></ol></div></body>

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Peach Cobbler Muffins

If you’re looking for an extra excuse to have cobbler for breakfast, these muffins will do the trick!. 1½ cups plus 1 tablespoon all-purpose flour, divided. ⅓ cup plus 2 tablespoons whole milk, room temperature and divided. ⅓ cup sour cream, room temperature. 2 teaspoons vanilla extract, divided.

Peach Cobbler Muffins

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