Tuesday, October 30, 2012

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.

I'm sharing this with :

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.


  1. Hi Joyce, I am all for muffins that use so little oil! These look so beautifully moist. It's sad we can't get fresh peaces at a reasonable price, so I also make do with canned peaches which my kids love. Will try this peach muffin sometime.

  2. These muffins look great especially the chunks of peaches in the muffin.

  3. Joyce, I love canned peaches. Will definitely make these peach cobbler muffins. I can imagine how delicious they are.

  4. Joyce, definitely looks moist in these muffins! The peach & nectarine season hasn't started yet, have to wait for a bit longer until summer starts. Looks like you also like to eat muffin!

  5. love the peach chunks...beautiful delicious muffins!

  6. Muffins looks extremely spongy and moist.

  7. Joyce , canned peaches are way better - and cheaper to boot - compare to what I usually buy here and yeah ! US peaches are steep :P Anyway , these muffins look luscious ! So soft and really moist ! Will have to steal this recipe sometime er I'll better bookmark it now ! lol

  8. These muffins look moist with the peach pieces inside...would love to try this too!

  9. Oh Joyce, I love the chunky pieces of peaches inside these muffins...beautiful!
    Thanks for the recipe and hope you are have a great week :)

  10. Magnificent,
    have a fantastic inside, I really enjoyed;)
    kisses, good week

  11. What a great twist on the classic cobbler!

  12. They look delicious especially with the peaches..

  13. i bet they are so refreshing and sweet! A bite of freshness so to speak. I love this idea. Genius

  14. Eileen, Hundred Eighty DegreesWednesday, October 31, 2012

    Interesting name! Baked banana cupcake yday evening and turned out well with a mixture of yogurt and milk. I'm sure yours is good too! Will bookmark this recipe. Thanks for sharing

  15. I have to try this !!
    And don't worry : to bake, better use canned peaches. For me, prices and rarity of fresh good peaches make think it's too bad to bake them. Better eat them natural.

  16. these sound sooooo delicious! i can't believe how moist they are!

  17. oh, so you managed to try a recipe from this book..i guess now you are even more tempted to get the book!!

  18. I think I may be in love with these muffins! Yum! Thank you for sharing with See Ya In the Gumbo this week.

  19. I love peach cobbler and these are way less messy and look so easy to make and eat. Oh Yes, I am pinning them.
    Living in Malaysia? I am following via email, I love to learn about different places and cooking with different ingredients.
    Just dropping in from See ya in the Gumbo to check out your peach cobbler muffins:)
    I would also love to invite you to share this or any of your other favorite posts at Freedom Fridays Blog Hop (no rules and live all weekend). So hoping to see you there.
    Now I am off to check out your other blog and bake along:)