Enjoy peach cobbler as a breakfast on the go with these ultra-moist, peach-filled muffins. The buttermilk and sour cream create a super tender muffin, while the pecan crumble topping gives a nice crunch. If you are using frozen peaches, they will be easiest to chop and slice when still partially frozen.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 18 muffins |
Ingredients
- Nonstick cooking spray, for greasing the muffin tins (optional)
- 2/3 cup chopped toasted pecans
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- Pinch of ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chopped peeled fresh or thawed frozen peaches (about 9 ounces), plus 18 slices (1/4 inch thick)
Instructions
- For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
- Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
- For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
- Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 255 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 106 mg |
Reviews
A truly outstanding recipe that produces an incredibly flavorful, tender and moist muffin. I made this twice, using perfectly ripe peaches both times. The first time I followed the recipe exactly and was delighted with the results. The second time I reduced the vanilla to just one teaspoon and added a tablespoon of bourbon. I was even more delighted with that result (if such a thing is possible)!