Peach Cobbler Muffins! Dairy free peach muffins featuring a cinnamon spiced oat streusel topping and in season peaches. A perfect on-the-go summer muffin that makes a great quick breakfast, snack, or dessert and takes an hour or less to put together!
Ingredients
Muffin:
5 tablespoons coconut oil, melted
⅔ cup coconut or almond milk, room temp
1 large egg, room temp
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups peaches, diced
Streusel:
¼ cup all purpose flour
⅓ cup rolled oats
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons coconut oil
Instructions
Preheat oven to 350 degrees and line or grease 12 regular size muffin tins.
Blanch the peaches by filling a medium size saucepan with water and bring to a boil. Once boiling, reduce heat to medium/high and blanch peaches for ~1 min. Work in 2-3 batches, blanching 2-3 peaches at a time, so you don’t overcrowd the pan. Remove peaches with a slotted spoon and let cool for ~5 minutes, or until cool enough to handle.
Peel the peaches either using a paring knife, or using your hands depending on how easy the peel is coming off. Remove pits and dice into bite size pieces, or approximately ½ inch. Set aside.
Make streusel by combining ¼ cup flour, ⅓ cup rolled oats, 1 tablespoon granulated sugar, 3 tablespoons light or dark brown sugar, ½ teaspoon ground cinnamon, pinch of salt, and 2 tablespoons coconut oil in a small bowl. Mix until coconut oil is incorporated fully, and pea sized clumps form. Set aside.
Make muffin batter by combining 5 tablespoons coconut oil (melted), ⅔ cup coconut or almond milk (warmed to room temp), 1 large egg (warmed to room temp), and ½ teaspoon vanilla extract in a small bowl. Set aside.
In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk together.
Add the coconut oil and coconut milk mixture to the flour mixture and mix until just combined. Don’t overmix.
Fold in 1 ½ cups peaches until just combined. Set aside remaining ½ cup of peaches to place on the top of each muffin.
Fill each muffin tin with ¼ cup of batter, and place 2-3 peach pieces on each muffin. Then top each muffin with 1 tablespoon streusel.
Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins for ~10 minutes, then remove and let cool completely on a cooling rack.
Enjoy!
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/peach-cobbler-muffins/