Ingredients: |
Ingredients: Muffin Base:
2 cups all purpose flour plus 1Tbs
½ tsp salt
2 tsp baking powder
2 eggs (lightly beaten)
¼ cup salted butter, melted & cooled
½ cup suger
1 tsp vanilla
½ cup milk
Peach Cobbler:
2-15oz cans peach slices (chopped)
2-Tbs peach juice (from cans of juice)
For the Streusel Topping:
½ cup all purpose flour
½ cup sugar
¼ cup unsalted butter, melted and cooled
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Cherry Cobbler
¼ milk (additional)
1- 21oz can cherry pie filling (divided in half)
For the Streusel Topping:
½ cup all purpose flour
¼ cup sugar
¼ cup salted butter, cold and cut into cubes
1tsp baking powder
¼ tsp cinnamon
1Tbs milk/cream
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Blueberry Cobbler
*this recipe calls for 1/2 cup buttermilk instead of regular milk. You can add ½ tbs lemon juice to regular milk and let it set for 5-10 mins till it curdles to make buttermilk. Or just use regular milk and it will be fine.
½ tsp almond extract
1½ cups fresh blueberries (divided 1cup/½cup)
For the Streusel Topping:
½ cup all purpose flour
½ cup sugar
¼ cup unsalted butter, melted and cooled
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Directions: |
Directions:Preheat and Prepare
Preheat Oven: Start by preheating your oven to 375°F
Prepare Muffin Tin: Line a muffin tin with paper liners or grease each cup well. This step is essential for easy removal of the muffins and to prevent sticking.
2. Prepare Dry Ingredients
Mix Dry Ingredients: Mix base ingredients. Whisk them together to ensure even distribution of the leavening agents and to prevent clumping.
3. Prepare Wet Ingredients
Blend Wet Ingredients: Mix base ingredients wet ingredients plus any additional wet ingredients other than the strudel ingredients.Mixing these ingredients separately ensures that the egg is well distributed and the butter is evenly incorporated. Save FRUIT for step 4.
4. Combine Ingredients
Mix Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients. Mix just until combined; be careful not to overmix. Overmixing can lead to dense muffins, so stop mixing as soon as there are no visible streaks of flour.
Add fruit: Stir in fruit.If using frozen, do not thaw them to prevent the batter from becoming too moist. The fruit should be evenly distributed throughout the batter.
5. Prepare the Streusel Topping
Mix Streusel Ingredients: In a small bowl, combine the streusel ingredients
6. Assemble Muffins
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
Add Streusel Topping: Generously sprinkle the streusel topping over the batter in each muffin cup. The topping will bake up into a sweet, crunchy layer that contrasts beautifully with the soft muffin.
7. Bake the Muffins
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops are golden brown. Baking times may vary slightly depending on your oven, so keep an eye on them towards the end of the baking time.
Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This brief cooling period helps the muffins set and makes them easier to remove from the pan without falling apart. |
This recipe for Cobbler Muffins is from