I need to find an extra large muffin pan so I can make extra large muffins.. I’m sure they must exist for other over-the-top breakfast eaters like myself.. The regular sized ones just don’t make enough muffin to keep me full until lunch! And eating two muffins for breakfast just seems wrong somehow.. Emmylou, who has definitely inherited my love of eating, needs more than one muffin for breakfast as well! I usually give her a green smoothie or a boiled egg to go with it and she’s only two!
Anyway… I came up with the idea for these muffins because if there’s one thing I love, it’s seasonal baking, and the peaches are starting to come out in full force at the market. These muffins are all peachy, oatie (is that a word?), buttery goodness, with just a hint of brown sugar to sweeten things up! They made the house smell amazing while they were baking, and as soon as Emmylou woke up from her nap and saw them she was all over them! If you decide to try them out, be sure not to fill the muffin tin to the top (like I did) or else you will end up with a bit of a mess as the cobbler topping bubbles up a bit.. But no matter because they still tasted super yummy and that is the whole point, isn’t it!
PEACH COBBLER MUFFINS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 cup (250 mL) buttermilk
1/3 cup butter, softened
1 tsp vanilla
1 ripe peach, chopped into small pieces (1 cup when chopped)
1/2 cup butter
1/4 cup brown sugar
1/4 cup rolled oats
Preheat oven to 375°F. For muffin, whisk egg, milk, vanilla together in small bowl. In separate bowl combine flour, oats, sugar, baking powder, cinnamon, salt. Combine wet ingredients with dry. Add butter and combine. Add peaches and stir until just mixed.
For topping, melt butter, brown sugar together in small saucepan over low heat stirring often. Add oats and stir until combined.
Spoon muffin batter into greased muffin tin. Then spoon approximately one tbsp of cobbler topping on top of each muffin. Bake at 375°F for 16-18 minutes.***
***Note: Under fill the muffin tins because the cobbler topping will bubble up a bit.
Makes approximately one dozen muffins.