Saturday, April 27, 2013

Peach Cobbler Muffins

Every year my husband and I harvest fresh peaches off of his parents' peach trees and can them to save until to the next harvesting season. We do not add anything to these wonderfully sweet peaches except hot water for preservation. Throughout the year, I make everything from Peaches and Cream Pound Cake, Peach Crumble, and Cobbler. This morning, though, I decided to use them in some fresh baked muffins.
Over the past few weeks, I have been experimenting with several muffin recipes that do not have oil or butter. Instead, I have been using ripe bananas to provide creaminess and extra nutrients. These muffins combine buttermilk, canned peaches, and oats for a moist, delightful Peach Cobbler Muffin.
I hope you enjoy!

2 Ripe Bananas, Peeled and Sliced
1/2 Cup Packed Light Brown Sugar
1/2 Cup Sugar
2 Eggs
1 1/2 Cups All Purpose Flour
1 Cup Quick Cook Oats
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1/8 teaspoon Salt
1 teaspoon Cinnamon
3/4 Cup Buttermilk
1 teaspoon Vanilla
1 Cup Canned Peaches, Drained and Diced

Yield: 9 Large Muffins or 18 Regular Muffins

1. In a large mixer, cream bananas and sugars until combined. Add the eggs, one at a time, combining well between each addition.
2. In a separate bowl, combine the flour, oats, soda, powder, salt and cinnamon. In another bowl, combine the buttermilk and vanilla.
3. Slowly incorporate 1/3 of the flour mixture into the banana and sugar, beating well. Stream in half of the milk mixture. Continue with another 1/3 of the flour, the remaining milk, and then the last of the flour.
4. Quickly blend the peaches into the batter.
5. Prepare a large muffin tin with cooking spray. Carefully spoon the batter into the tins, filling each half full.
6. Bake at 350 degrees for 25 minutes.
7. Remove from the oven and carefully remove from the baking tins with a butter knife.
8. Enjoy with a large glass of milk or a cup of coffee!

Note: If you make regular size muffins, you may need to adjust cooking time.


  1. OK, Amee, here is a question for you. These sound great, but I'm not a big fan of bananas in any form but raw. I forego bananas in smoothies and can only tolerate banana bread if it contains chocolate chips. How much banana flavor is in these muffins? I'm hoping that the buttermilk disguises them. I'd love to try them...

    1. There is a slight banana taste to the muffins. However, you could try substituting 1 cup of applesauce for the 2 bananas. Hope this helps!