Thursday, July 21, 2011

Peach Cobbler Muffins

Because everybody needs a peach cobbler muffin for breakfast now and again.

Peach Cobbler Muffins
-2 Tbsp butter, diced
-2 Tbsp sugar
-1/2 tsp cinnamon

Mix together in a small bowl until crumbly. Set aside.

-3 cups flour
-1 cup sugar
-1 1/2 tsp. baking soda
-1/2 tsp. salt
-3/4 cup butter, diced
-1 3/4 cups milk
-3 fresh peaches, chopped (or a 16-oz. can peaches, drained and chopped)

Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir until just moistened. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Spoon topping onto muffins. If your topping doesn't crumble, just scoop up by the teaspoonful, break into 4 pieces and throw 3 pieces on each muffin.

Bake at 400 degrees for 16 to 20 minutes, or until golden. Do not overbake. Turn out and cool slightly on a wire rack. These really should be eaten warm.  They seem to lose flavor after a day or two. Makes 18-24 muffins.

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