High Altitude Peach Cobbler Muffins with Crumb Topping
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Warm, tender muffins bursting with juicy peaches topped with a crunch cinnamon-sugar crumb and drizzles with vanilla icing.
Yield: 24 muffins
Equipment
- Knife and cutting board
- 3 Mixing bowls for batter, crumb, and icing
- Muffin pan standard 12 muffin size
- Muffin paper liners optional
Ingredients
Muffins
- 3 cups All Purpose Flour
- 1 cup Brown Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- ¾ cup Butter softened
- 1 ¾ cup Milk
- 1 ½ cup Fresh Peaches cut up or 16oz canned Peaches cut up
Crumb Topping
- 1 cup All Purpose Flour
- ½ cup Brown Sugar
- ⅓ cup Butter melted
- 1 tsp Cinnamon
Icing
- ¾ cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1-2 tbsp Milk
Instructions
- PREPARE PEACHES - Fresh peaches need peeled, pitted, and cut into 1/4 - 1/2 inch pieces. Canned peaches need drained and cut into 1/4 - 1/2 inch pieces. The cut pieces of pieces of peaches (whether fresh or canned) should be 1 1/2 cups. Note: Save 2 tbsp of the juice if you want to make Peach Icing instead of Vanilla Icing.
- PREHEAT - preheat the oven to 400° F
- PREPARE THE MUFFIN TIN - Place muffin cups in each muffin well OR spray each well with nonstick spray. NOTE: when using nonstick spray the sides of the muffin will crisp up slightly more.
- MIX MUFFIN BATTER - Combine all the dry ingredients and then add the milk and softened butter. Mix until just combined. TIP: over mixing can cause the muffins to collapse during baking.
- ADD IN PEACHES - Gently fold the peaches into the muffin batter.
- MIX CRUMB TOPPING - In a separate bowl combine the flour, brown sugar, and cinnamon together. Then add in the melted butter. With a fork mix to create a crumbly texture. TIP: the crumbles should be pea size or smaller.
- ASSEMBLE MUFFINS - Fill the muffin cups 3/4 full, this allows room for the crumb to fit on top. Sprinkle the crumb topping on top of the batter, covering it completely.
- BAKE - Bake for 25 minutes or until the crumb is golden brown and a cake test or toothpick comes out clean when poked into the middle of the muffin. Cool the muffins IN THE PAN on a wire rack. TIP: removing the muffins from the pan while still how can cause the muffins to fall apart.
- PREPARE ICING - In a small bowl mix together the icing by adding 1 tbsp of milk at a time until the right consistency is achieved. Drizzle the icing over the top of the cooled muffins. TIP: The icing should be thin enough to run off the end of a spoon to drizzle but thick enough to control.
Notes
TIP: When using canned peaches, dump the peach slices in a colander and let sit for several minutes to ensure all the juices drain off.
PEACH ICING - For even more peach flavor, swap out the milk for peach juice in the icing. Slowly add the peach juice 1 tablespoon at a time until you achieve the right consistency for drizzling over the peach cobbler muffins.
WHITE SUGAR - Swap out the brown sugar for white sugar in equal amounts.
STORAGE - store cooled muffins in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.