Peach Cobbler Muffins
- 2 cups all-purpose flour
- ¾ tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 tsp salt
- ¾ cup granulated sugar
- 3 tablespoons Hoosier Hill Farm Buttermilk Powder
- 7.5 oz of water
- 1/4 cup vegetable oil
- 1 large egg
- ¾ tsp pure vanilla extract
- 1½ cups peaches, cut into 1″ pieces sliced
- Raw sugar for sprinkling
Step one: Preheat the oven to 350 degrees.
Step two: Spray a 12 cup muffin tin with non-stick spray or line them with paper muffin cups.
Step three: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and granulated sugar.
Step four: In another bowl, whisk together the buttermilk powder and water. Then whisk in the oil, egg, and vanilla extract.
Step five: Pour the wet ingredients over the dry ingredients and mix just until combined.
Step six: Rinse peaches and pat dry with a paper towel. Cut into 1″ chunks and add to the batter. Folding in gently.
Step seven: Fill muffin tins about 2/3 of the way full. Sprinkle with raw sugar if desired.
Step eight: Bake for 25 to 30 minutes, until the peach cobbler muffins are golden brown.
Step nine: The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for ~ 10 minutes before removing. Enjoy!
Step ten: Store these peach cobbler muffins in a sealed container or ziplock bag at room temp for 2 days or freeze up to 3 months.