Southern Plate’s Peach Cobbler Muffins
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.
Servings: 12 muffins
Calories: 418kcal
Equipment
- 1 Mixing bowl https://amzn.to/3ZFdTaf
- 1 Whisk https://amzn.to/3RPKI2B
- 1 muffin pan https://amzn.to/3u0gEHi
Ingredients
- 1 ¼ cup self-rising flour*
- 1 cup brown sugar
- ¼ cup quick-cooking oats
- 1 teaspoon cinnamon
- 2 eggs
- 29 ounce can peaches drained well and coarsely chopped
- 1 teaspoon vanilla
- ¾ cup vegetable oil
Instructions
- Preheat the oven to 400℉ and spray a muffin pan with cooking oil.
- In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla.
- Pour egg mixture all at once into flour mixture. Stir just until flour is moistened.
- Spoon batter into muffin cups.
- Bake for 20 minutes, or until golden brown.
Notes
*If you can't find self-rising flour, you can easily make your own. Just sift together 1 ½ tsp baking powder and ½ tsp salt for every cup of all-purpose flour.
Store these peach cobbler muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the freezer for up to 3 months. Just let them thaw at room temperature when you're ready to eat!
Nutrition
Calories: 418kcal