Southern Plate’s Peach Cobbler Muffins
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Every now and then I get a hitch in my step to do something and can’t seem to move beyond it til I done did whatever it was I had a hankerin’ to do (that sentence makes a lot more sense if you say it with a Southern accent, honest). Last week I got to thinking about muffins. You see, my mother thinks muffins are the second coming. She’s always looking for a new muffin recipe. Well, I got to thinking that we didn’t really have a be all, end all peach muffin recipe and isn’t that a shame? Of course it is
What would be the perfect peach muffin? Oooh! If it tasted like Mama’s peach cobbler, that would be good. It would have to have big old chunks of peaches and brown sugar, too, with just enough cinnamon to pull it all together.
So next thing you know I went to my personal playground, which is known to some as the kitchen here at Bountiful, and after adding a little of this and a little of that, Peach Cobbler Muffins were born. I called up Daddy, who was in the area working, and had him stop off to take some home to my most honored taste tester: My Mama.
I received the ultimate praise: She asked for the recipe. So I’m sharing it with y’all today, too. Hope you like it as much as we do.
You’ll need: Quick oats, oil, self rising flour*, vanilla, canned peaches, eggs, brown sugar, and cinnamon.
I just noticed that there are two bottles of vanilla in this photograph. ~sighs~ These kinds of things have been happening at my house ever since I was forced to buy a bottle of pure vanilla because the grocery store was out of imitation. There has been a rivalry and I can only assume it led to the pure vanilla jumping into this photograph at the last moment, front and center. Just ignore one of the bottles there, your choice.
*To make your own self rising flour, see my FAQ page.
Drain your peaches really well and pour them in a bowl.
Chop them up coarsely with a knife.
You can used diced peaches if you like but I really like the big ole chunks you make this way!
Add your eggs.
and your oil
Toss in your vanilla.
I FINALLY finished off that little bottle of pure vanilla.
Sooooooooooooo, Sunday I went to Sam’s Club by myself.
~pauses to marvel at that sentence, having never thought she’d ever say such a thing~
Anyway, I bought the biggest whooptee thing of imitation vanilla I’ve ever seen in my whole entire life. Paid less than four bucks for it, too! No more pure vanilla! I prefer vanilla that just comes right out and says “Hey, I’m not the real thing but I wanna help ya cook anyway and I’ll do my best!”.
I find that pure vanilla tends to put on airs. Pure vanilla wants to be all measured out and used sparingly because it’s “pure”. Imitation just lets you pour it on in there straight from the bottle! We’s jes plain folks here, ain’t got room for snobbiness in my kitchen.
Place brown sugar and flour in a large mixing bowl.
I use light and dark brown sugar interchangeably in my recipes, based on what I have on hand, but I prefer dark sugar.
I have no idea how light brown sugar keeps making it into my pantry but it may have some sort of secret association with pure vanilla…
Add your cinnamon.
Add your oats.
I dearly love oats.
Stir all of that up with a fork.
Pour the dry stuff into the wet stuff.
and stir it up.
I’m not gonna encourage you to eat batter that has raw eggs in it or anything like that, coz I know none of us EVER taste the batter, right?
I’m jes gonna say that if you were to pick up that spoon right there and it happened to have a good glob of that brown sugary batter with a big old peach chunk in it, it sure would be good – or so I’m imagining. ~winks~
Spray a muffin tin with cooking spray.
This looks like a mini muffin tin to me for some reason but it’s regular sized…
Fill each cup with batter. This batter doesn’t rise much so you can fill them all the way to the top.
Bake at 400 for about twenty minutes, or until browned lightly on the top. When they come out, let them sit about five minutes and then take a spoon and carefully go around all of the edges before removing them from the pan to cool.
But eat one hot when no one is looking, coz you done worked this hard and you deserve to taste one. Aren’t they perty?
*See FAQ to make your own self rising flour
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