Description
Peach cobber, in muffin form! Made with fruity peaches, and topped with delicious cinnamon streusel. The perfect summer breakfast (or snack) recipe!
Ingredients
For The Muffins:
6 tablespoons Organic Valley Salted Butter, melted
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup Organic Valley Whole Fat Yogurt
1/4 cup Organic Valley Whole Milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped frozen peaches (do not thaw)
For The Streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup cold Organic Valley Salted Butter, cubed
Instructions
Preheat the oven to 350 degrees F, and line a muffin tin with liners.
First, prepare the streusel by stirring together the flour, brown sugar, and cinnamon in a small mixing bowl. Rub in the butter with your fingers until the mixture resembles bread crumbs. Put in the fridge until you’re ready to bake!
In a large mixing bowl, stir together the melted butter and sugars. Add the yogurt, milk and eggs, stirring until combined. Then add the vanilla, cinnamon and nutmeg. Stir in the flour, baking powder and salt until no streaks of flour remain. Gently stir in the chopped peaches. Distribute the batter between the prepared muffin liners – the batter will come up close to the top!
Sprinkle the prepared streusel liberally over the top of the muffins. Bake for 20-25 minutes, or until a toothpick comes out with crumbs. Enjoy!
Notes
Putting the streusel in the fridge will keep the butter cold until it’s ready to bake! That will make a more crumbly and delicious streusel.