4.23.2012

peachy-keen cobbler muffins


 Hello, hello! and happy Monday! Over here on the very far northwest corn of Washington where 
I currently reside, the weather has been in our favor the last couple days, just in time for the one and only Tulip Festival in Mt. Vernon, Wa. 







{...and this is us being "artsy"}

{In addition to my good time at the tulips I managed to make out with this corn dog}

BUT anyways, the main intention was to share with you these yummy peach cobbler muffins. I know the pictures don't quite do them justice, but trust me, they're worth making. The chunks of fresh peaches are interesting and surprising (in a good way of course!) These little guys came from my newest favorite, The Back in the Bakery Cookbook. Pretty much everyday I look through the book and wish that I owned the bakeshop, it's so adorable it almost brings me to tears...seriously. If you remember the Old Fashioned Cupcakes, this recipe is from the same cookbook and I'm sure I'll make my way through almost all of the recipes. Enjoy!


Peach Cobbler Muffins
{Recipe from The Back in the Day Bakery Cookbook}
{Recipe yields 12 muffins}



2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 cup buttermilk, room temperature
5 tablespoons vegetable oil
1 large egg, room temperature
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 and 1/2 cups peeled, cubed (1/2 inch cubes) fresh or canned peaches 
***If using canned peaches blot off some of the syrup from the peach slices with a paper towel to avoid them from being soggy when baked.

1. Preheat the oven to 350 degrees F and line 12 muffin tins with liners or spray with non-stick spray.

2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and sugar. Whisk the mixture together until well combined.

3.In the bowl of a stand mixer, beat together the rest of the ingredients until well incorporated. Add the flour mixture to the buttermilk mixture and mix on low until just combined.

4. Remove from the mixer and gently fold in the peaches.

5. Divide the batter evenly into the prepared tins and bake for 25 to 30 minutes. The tops should be firm and a tester should come out clean.
6. Let cool to room temperature and serve! Happy Breakfast!


<3, The Sweet Petite



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