Southern Plate’s Peach Cobbler Muffins
These Peach Cobbler Muffins with their big chunks of peaches and just the right amount of cinnamon are a perfect snack or breakfast treat.
Every now and then I get a hitch in my step to do something and can’t seem to move beyond it til I done did whatever it was I had a hankerin’ to do (that sentence makes a lot more sense if you say it with a Southern accent, honest). Last week I got to thinking about muffins. You see, my mother thinks muffins are the second coming. She’s always looking for a new muffin recipe. Well, I got to thinking that we didn’t really have a be all, end all peach muffin recipe and isn’t that a shame? Of course it is
What would be the perfect peach muffin? Oooh! If it tasted like Mama’s peach cobbler, that would be good. It would have to have big old chunks of peaches and brown sugar, too, with just enough cinnamon to pull it all together.
So next thing you know I went to my personal playground, which is known to some as the kitchen here at Bountiful, and after adding a little of this and a little of that, Peach Cobbler Muffins were born. I called up Daddy, who was in the area working, and had him stop off to take some home to my most honored taste tester: My Mama.
I received the ultimate praise: She asked for the recipe. So I’m sharing it with y’all today, too. Hope you like it as much as we do.
You’ll need: Quick oats, oil, self rising flour*, vanilla, canned peaches, eggs, brown sugar, and cinnamon.
I just noticed that there are two bottles of vanilla in this photograph. ~sighs~ These kinds of things have been happening at my house ever since I was forced to buy a bottle of pure vanilla because the grocery store was out of imitation. There has been a rivalry and I can only assume it led to the pure vanilla jumping into this photograph at the last moment, front and center. Just ignore one of the bottles there, your choice.
*To make your own self rising flour, see my FAQ page.
Drain your peaches really well and pour them in a bowl.
Chop them up coarsely with a knife.
You can used diced peaches if you like but I really like the big ole chunks you make this way!
Add your eggs.
and your oil
Stirry, stirry!
Toss in your vanilla.
I FINALLY finished off that little bottle of pure vanilla.
Sooooooooooooo, Sunday I went to Sam’s Club by myself.
~pauses to marvel at that sentence, having never thought she’d ever say such a thing~
Anyway, I bought the biggest whooptee thing of imitation vanilla I’ve ever seen in my whole entire life. Paid less than four bucks for it, too! No more pure vanilla! I prefer vanilla that just comes right out and says “Hey, I’m not the real thing but I wanna help ya cook anyway and I’ll do my best!”.
I find that pure vanilla tends to put on airs. Pure vanilla wants to be all measured out and used sparingly because it’s “pure”. Imitation just lets you pour it on in there straight from the bottle! We’s jes plain folks here, ain’t got room for snobbiness in my kitchen.
Place brown sugar and flour in a large mixing bowl.
I use light and dark brown sugar interchangeably in my recipes, based on what I have on hand, but I prefer dark sugar.
I have no idea how light brown sugar keeps making it into my pantry but it may have some sort of secret association with pure vanilla…
Add your cinnamon.
Add your oats.
I dearly love oats.
Stir all of that up with a fork.
Pour the dry stuff into the wet stuff.
and stir it up.
I’m not gonna encourage you to eat batter that has raw eggs in it or anything like that, coz I know none of us EVER taste the batter, right?
I’m jes gonna say that if you were to pick up that spoon right there and it happened to have a good glob of that brown sugary batter with a big old peach chunk in it, it sure would be good – or so I’m imagining. ~winks~
Spray a muffin tin with cooking spray.
This looks like a mini muffin tin to me for some reason but it’s regular sized…
Fill each cup with batter. This batter doesn’t rise much so you can fill them all the way to the top.
Bake at 400 for about twenty minutes, or until browned lightly on the top. When they come out, let them sit about five minutes and then take a spoon and carefully go around all of the edges before removing them from the pan to cool.
But eat one hot when no one is looking, coz you done worked this hard and you deserve to taste one. Aren’t they perty?
Ingredients
- 1 1/4 cup self rising flour *
- 1 cup brown sugar
- 1/4 cup quick cooking oats
- 1 teaspoon cinnamon
- 2 eggs
- 29 ounce can peaches drained well and coarsely chopped
- 1 teaspoon vanilla
- 3/4 cup vegetable oil
Instructions
- Prepare muffin pan by spraying with Pam.
- In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla.
- Pour egg mixture all at once into flour mixture: stir just until flour is moistened.
- Spoon batter into muffin cups.
- Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
Nutrition
*See FAQ to make your own self rising flour
Enjoy every day of your life – THERE IS AN EXPIRATION DATE!
~Submitted by Phaedra. Submit your quote here.
![Easter Fun and Menu Ideas [year]](https://southernplate.com/wp-content/uploads/2012/04/crop.jpg)
My four-year-old daughter and I made these together last night for this morning’s breakfast. We both couldn’t wait and each ate one still warm out of the oven for a snack. “Mmmmmmm” came from my little one’s mouth after the first taste, and I agree!!! Thanks for posting this recipe, Christy! 🙂
How precious!!! Give that girl a big hug from me and thank you so much for sharing, this just made my day!!
I agree with Judy Beth – there are just too many snotty people out there who are mean-spirited and jealous-hearted as my grandma would say – so get a life, Cherrill. If you can’t say something nice, at least learn to disagree civilly!
Which leads me to my other point for posting. I absolutely LOVE Christy’s site and her cookbook – she’s adorable and addictive, to say the least. However, as someone old enough to be your mama, hon, I am going to disagree with you about the vanilla thing. The reason you don’t have to use as much REAL vanilla as you do imitation, is because it has such a much better flavor. (Think of the difference in real maple syrup and imitation-flavored maple syrup.) I truly, after 50 years of cooking, feel strongly that the extra price for the real vanilla is well worth it. Otherwise, I firmly agree with your philosophy that whenever possible, buy the bargain, or store, brands. I remember shopping with my mother and grandmother at A&P years ago, and nothing was better than “Eight O’Clock Coffee” or “Jane Parker Fruitcake,” both A&P brands, to name a couple. Keep up the wonderful work! :o)
I know this is quite old, but I’m with Betty here. I think Cherrill was talking about herself. She probably used her mixer and it pulverized the peaches. I’m quick to jump to Christy’s defense too, but I think this was just a misunderstanding 🙂 In any case, this recipe looks delicious and I just might be making it tomorrow to have as breakfast during the week!
that is how I took the post about the mixer, she was talking about herself~!
@ Cherrill Hartsfield..your comment stating “a geinus” wouldn’t have used a mixer for this recipe, was to me, very rude. The love she has for family & friends is there in everything she says and does and she doesn’t claim to be anything other than a true southern lady. NO where did Christy say use a mixer, and her pictures did NOT show her using one either! She said to add “beaten” eggs and it shows her hand-stirring all of the ingredients. Sooo, I think she is “a genius” for being able to develope recipes that we all get to copy for FREE. And she does know how to spell, so Cherrill before you make a rude comment, maybe YOU need to learn how to spell GENIUS, it’s not geinus!! Ok I’ve had my say so rude people go to another site and leave this one alone. This is the BEST recipe blog around and we all love our Christy and her stories from the heart, too.
I think Cherrill Hartsfield was referring to herself when she was talking about being a genius for using a mixer. I do not believe that she was attempting to be rude toward Christy whatsoever.
I agree Betty, I dont think the statement was for Christy, but about her self, most likely because if you use a mixer with this recipe, it will cause the peaches to be in tiny bits. I didnt see where she was being rude to Christy!!
Christy, I have these muffins in the oven right now, and can’t wait to taste one! I made the Southern Chicken N Dumplins, and oh, my! They were good the first day, and even better the next! Your cookbook is on my Christmas wish list for 2011, even if I have to purchase it myself!
Christy: These Peach Cobbler Muffins are incredible. I made them last night and ate half of them before I went to sleep. I grew up in the generation your grandmoter did – with wash pots, wash boards, running boards, model A’s. You make me proud to be a part of your great state. I only found your website last October when purchased your great book. The book immediately became my #1 cookbook out of my hundreds – move over Whistle Stop Cafe Cookbook!!.
According to my grandmother, my Mama makes better peach cobbler than Paula Dean! So, of course, everyone in our family is a huge fan of it. I don’t think we’ve ever tried peach cobbler muffins, so you know I’ll hafta get on that! And I’m not copying your way o’ talkin’ – I’m from Alabama too :D!!!
Say, where exactly are you from Christy? Cos , Cuz…you sound like you have a bit of cajun blood in dem der’ veins!
Oh how I wish!! North Alabama-but you reckon I could be part Cajun if I could get folks to sign a petition??