Peach Cobbler Muffins

These muffins was baked a couple of weeks ago, and its name was what caught my attention in the first place, Peach Cobbler Muffins. I love peaches, but unfortunately, the prices of peaches here are way too expensive for me to indulge in a bake. So I always used canned peaches, and it works every time. It definitely worked out great with these muffins. These muffins are downright delicious!

Though the recipe calls for turbinado sugar to be sprinkled over the muffins before baking, I use some brown sugar instead for only six of the muffins, leaving the rest plain.

With some brown sugar sprinkled over the top.

Plain, without any sugar over the top. With or without the sugar, they are both so good!

These muffins are really moist, soft, and tender. The whole recipe with 12 muffins only contained 5 tablespoons of vegetable oil. I replaced the buttermilk with a  mixture of yoghurt and milk, which contributes to the moistness and softness of these muffins. The leftovers are great frozen. Simply wrap in aluminium foil and reheat in the oven for a few minutes before eating, they will be all soft once again.

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Peach Cobbler Muffins
(recipe source : Cooking Channel, courtesy from The Back In The Day Bakery Cookbook, Cheryl Day and Griffith Day)
Makes 12 muffins
2 cups unbleached all-purpose flour
3/4 teaspoon baking powder, preferably aluminium-free
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar (I use 2/3 cups)
1 cup buttermilk (I use a mixture of 2/3 cup homemade yoghurt + 1/3 cup milk)
5 tablespoons vegetable oil
1 large egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1-1/2 cups peeled, cubed (1/2-inch cubes) fresh or unthawed frozen peaches (I used canned peaches)
Turbinado sugar for sprinkling

1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and granulated sugar
3. In another bowl, whisk together the buttermilk, oil, egg, vanilla and almond extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible, be careful not to overmix.
4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with turbinado sugar.
5. Bake for 25-30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.
6. Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.