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(Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari)
These peach cobbler muffins are one delicious way to use these lush, juicy stone fruits while they are in season.
2 1/3 cups all-purpose flour, divided
1 1/3 cups granulated sugar, divided
1 1/2 tsp cinnamon, divided
1/4 cup cold unsalted butter, cubed
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg
2 eggs
1/3 cup 2% plain yogurt
1/3 cup olive oil, or canola oil
1 tsp vanilla
2 large peaches, cut into 1/2-in. pieces (about 2 cups)
Position rack in centre of oven, then preheat to 375F. Line a 12-cup muffin pan with paper liners.
Topping: Combine 1/3 cup flour with 1/3 cup sugar and 1/2 tsp cinnamon in a small bowl. Add butter. With your hands, rub butter and our mixture together until crumbly. Set aside.
Whisk remaining 2 cups flour with remaining 1 cup sugar and 1 tsp cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl.
Whisk eggs, yogurt, oil and vanilla in a medium bowl. Stir into flour and baking powder mixture until just combined. Stir in peaches.
Divide batter among liners, then generously sprinkle with topping.
Bake until a cake tester inserted into centre of a muffin comes out clean, 18 to 20 min. Transfer muffins to a rack to cool. Serve warm or at room temperature.
Calories 289, Protein 5g, Carbohydrates 43g, Fat 11g, Fibre 1g, Sodium 218mg.
Good source of folate.
Kitchen Tips
• It’s best to use pure olive oil in this recipe, as the flavour is more neutral than extra-virgin olive oil.
• Muffins keep well in a resealable container at room temperature for up to three days.