Peach Cobbler Muffins

Occasionally, I come across a recipe that appeals to me and sticks in my mind for whatever reason. I don't necessarily make the recipe but I think about it...a lot. That happened with this recipe, Peach Cobbler Muffins, from Gooseberry Patch's Farmhouse Kitchen, copyright 2009. I knew they would be delicious yet I just couldn't bring myself to make them. I wondered why.

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.

I cut the butter into small pieces before I started cutting it in. The pastry cutter and I got along fairly well. There were a few awkward moments, but we set aside our differences for the greater cause...muffins.

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.

Since I only had twelve silicone muffin cups, I also used a 6-count muffin tin so that I could bake all of the muffins together. They were both done at the same time. The muffin tin does hold more batter and made larger muffins. I sprayed both with cooking spray and the muffins popped right out without a problem.

Reconciliation tastes so good!

Enjoy!!

Stop by my linky party and share your dessert recipes at Sweet Indulgences Sunday.

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