This amazingly delicious recipe is reprinted with permission from the May 2006 issue (James and the Giant Peach) of Literary Child magazine. It is now one of my all-time favorite muffin recipes!
This recipe calls for one of those jumbo 6-muffin tins. While I do have a 6-muffin tin, it's just normal sized, not the large kind. So I halved the recipe. I also used frozen peach slices because I'm lazy. Since my muffins were smaller, I used one peach slice per muffin, and cut it in half before putting them into the muffins, so they wouldn't stick out too far. (To avoid confusion, the recipe below isn't my halved-recipe...I have printed it as it originally appears in the magazine.)
These muffins are super delicious...according to each of my kids: "Great!", "Perfect!" and "Beautiful!" (And in case you're wondering, the dark spotting on the muffin top is cinnamon.)
Peach Cobbler Muffins
2 firm (unripe) peaches, sliced
2 cups flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 Tbsp. soft butter or margarine
1/4 cup vegetable oil
3/4 cup milk (or rice/soy milk)
1 tsp. vanilla
Preheat oven to 350 degrees.
Peel and cut each peach into 6 slices. Combine dry ingredients. Add wet ingredients and mix with a wooden spoon until just combined. Batter will be thick.
Spoon batter into lightly greased (large 6-muffin) muffin tins. Place 2 peach slices into each muffin. (They will be taller than the batter.) Sprinkle tops of muffins with cinnamon.
Bake for 30 minutes, or until toothpick comes out clean. Cool for 5 minutes in pan. Then cool muffins on wire rack.