Then, I saw the simple little line in the directions that I knew was holding me back, "Cut in butter with a pastry knife or a fork." Was I without a pastry knife or fork? No, I have both. But, to be honest, the pastry cutter and I had had a bad first date. We exchanged a few negative words and I left him sitting in a bowl of unusable crumb topping. Forgiveness is not really my thing but for the sake of these muffins, I gave him another chance. We got along better this time, but I don't if I'm ready to commit right now. It's just too soon.
Peach Cobbler Muffins
3 c. all-purpose flour
1 c. sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped or 3 fresh peaches, 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. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.
Topping:
2 tbsp. butter, diced
2 tbsp. sugar
1/2 tsp. cinnamon
Mix together in a small bowl until crumbly.
I decided to make a slight change to the recipe and use fresh peaches instead of canned. Three fresh peaches made about two cups.
I mixed the dry ingredients in a large bowl.
After the butter was incorporated into the dry ingredients, I added the peaches and milk. I stirred until everything was just blended together and spooned the batter into greased silicone muffin cups.
Before placing the muffins in the oven, I mixed together the topping ingredients with a fork.
Bake for 20 minutes at 400 degrees.
Reconciliation tastes so good!
Enjoy!!
Stop by my linky party and share your dessert recipes at Sweet Indulgences Sunday.
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These sound like the perfect muffin for early morning breakfast's.
ReplyDeleteWow! These look so yummy!!! Thanks for sharing this recipe!!
ReplyDeleteBlessings...
xoxo Gert
I love this post. Had me smiling and I relate to the hesitancy using pastry knife. Despite this, I am printing this up and plan to make them.
ReplyDeleteI would be happy if you would link this to Bake with Bizzy.
http://bizzybakesb.blogspot.com/2011/07/bake-with-bizzy-8.html
Those look so yummy! Perfect for breakfast!
ReplyDeleteHi, I left here and made these but in the middle, I realized there was no egg. I didn't know if that was my mistake or it was not supposed to have an egg. I decided I would add one and did.
ReplyDeleteMine are cooling down so I haven't tasted them yet but they look delicious. They look like yours. I will have to come back and let you know how they tasted.
These are gorgeous muffins! They've got fruit so that makes them healthy enough to eat 4, right?
ReplyDeletehttp://bizzybakesb.blogspot.com/2011/07/peach-cobbler-muffins.html
ReplyDeletePlease check it out.
Love it! I want some now ;)
ReplyDeleteHi, I am a new fan! Following you via networked blogs and GFC.
ReplyDeletehttp://www.ourbananamoments.com
http://www.facebook.com/ourbananamoments
Marsha
@Our Banana Moments - thanks for following. Glad to have you here.
ReplyDeleteWell worth a moment of awkwardness with your cutter, we'd say! ;) Those look amazing, Kim...thanks so much for sharing this great recipe.
ReplyDeleteMaking!I have preserved peaches son perfect recepy;)
ReplyDeleteThere's an award waiting for you on my blog. :-) Enjoy!
ReplyDeleteHow fabulous....one of my favorite cobblers in a muffin. Breakfast made easy.
ReplyDeleteThese look amazing! A perfect muffin for fresh peach season to be sure! Can't wait to try them. Thanks for sharing, ~Lisa @ HappyinDoleValley
ReplyDeletelooks yummy......should there be an egg in the batter
ReplyDeleteHello! No, this particular recipe didn't call for an egg.
ReplyDelete