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Delish peach cobbler muffins

Dread gettin' out of bed? Perk up your morning routine with a blissful breakfast bite that'll have ya kickin' off the covers to conquer the day. Monday morning blahs? Not on our watch!




Makes 12


2 cups all-purpose flour

3/4 tsp baking powder

1 tsp baking soda

1 tsp sea salt

1/2 tsp ground cinnamon

3/4 cup granulated sugar

1 cup buttermilk

5 tbsp vegetable oil

1 large egg

3/4 tsp vanilla extract

1/2 tsp almond extract

1 1/2 cups peeled, cubed (1/2-inch cubes) fresh or frozen peaches

Turbinado sugar for sprinkling (look for Sugar in the Raw)




Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray 12 large muffin cups with vegetable oil spray or line with muffin cups.


In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and granulated sugar. In another bowl, whisk together buttermilk, oil, egg and extracts. Pour wet ingredients over dry ingredients and stir until combined. Gently fold in peaches.


Scoop batter into the prepared muffin cups until two-thirds full. Sprinkle tops with turbinado sugar.


Bake for 25 to 30 minutes, until golden brown. 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.

Featured in GL's August/September 2012 issue. Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books). Copyright © 2012. Photograph by Squire Fox. CLICK HERE to purchase the cookbook.


BY GL ON 9/11/2012 12:00:00 AM

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