Peach Cobbler Muffins
Recipe type: Muffin
Serves: 12 muffins
These muffins are easy to make, and are bursting with flavor from the fresh peaches and cinnamon sugar topping.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons golden flax meal
  • 1 tablespoon baking powder
  • Pinch fine sea salt
  • 1 cup plus 2 tablespoons soymilk
  • ⅓ cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 to 2 ripe peaches, peeled, pitted and cut into slices
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  1. Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners or grease the pan well with vegetable shortening or non-stick spray.
  2. In a large bowl, combine the flour, sugar, flax meal, baking powder and salt, mixing well.
  3. In a measuring cup or small bowl, whisk together the soymilk, canola oil and vanilla, whisking until smooth. Add to the flour mixture, stirring just until mixed. Fold in the peaches. In a small bowl, mix together the 2 tablespoons sugar and ¼ teaspoon ground cinnamon. Sprinkle over the tops of the muffins.
  4. Scoop the batter into prepared pan, diving the batter evenly among the 12 cups, filling them ¾ of the way full. Bake in the preheated oven for 25 to 30 minutes, or until the muffins are puffed and a tester inserted into the center comes out clean.
  5. Let the muffins cool in the pan for 5 minutes, and remove to a rack to cool to room temperature.
Copyright © 2010 Julie Hasson
Recipe by Everyday Dish TV at