Peach Cobbler Muffins
2 cups all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup granulated sugar
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
3/4 tsp pure vanilla extract
1 1/2 cups Dickey Farms peaches, cut into 1" pieces sliced
Turbinado sugar for sprinkling
Preheat oven to 350°F.
Spray a 12 cup muffin tin with non-stick spray, or line with paper muffin cups.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
In another bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix just until combined.
Drain the peaches well. Patting dry with a paper towel if necessary. Cut into 1" chunks and add to the batter. Folding in gently.
Fill muffin tins about 2/3 of the way full. Sprinkle with raw sugar, if desired.
Bake for 25-30 minutes, until the muffins are golden brown.
The tops should be firm to the touch, and a toothpick inserted should come out clean. Remove from the oven and let cool for 10 minutes before removing.
*Recipe from Laughing Spatula