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Peach Cobbler Muffins

by Emma on May 3, 2012

in Breakfast,Dessert

Warning: the following story is about crumb topping. And it goes no where. Read at your own risk.

When I was in high school we had this group called DECA; I wasn’t a member and to be honest I can’t remember what that stands for. But they had something to do with business… and they sold Otis Spunkmeyer products. Mostly cookies, but a lot of crumb topping muffins too. My friend Kyle got the blueberry muffins all the time. And I learned two things from Kyle while we were in high school together: 1. If the muffin doesn’t have crumb topping don’t even bother eating it, it’s not worth it. 2. When you make a peanut butter and jelly sandwich you have to put peanut butter on both slices and then jelly in the middle. Otherwise by lunch time you will have that weird side were the jelly has seeped in to the bread; in a bad way.

For the most part, I think Kyle was right about both of these observations. Now, I’m not saying I would turn down a muffin just because it doesn’t have a crumb topping… but I am saying that if it does have a crumb topping then I am exponentially more like to eat it. If then. It’s a logic horse shoe thing (if you get that then you may have wasted as much time in college as me).

In high school I had no idea what crumb topping was, or how to make it for that matter. I was baking challenged. Way too busy wearing Air Walks and participating in student government (yeah, I’ve been cool for a long time). But now I totally get it: crumb topping is another way to add more butter and sugar to any muffin recipe. Genius!

Peach Cobbler Muffins, makes 12, adapted from Joy the Baker Cookbook (if you haven’t checked out Joy’s cookbook yet you totally should)

For the muffins: 1 1/2 cups flour, 2/3 cup sugar, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 cup (1 stick) of butter, 1 egg, 1 egg yolk, 1/3 cup milk, 2 teaspoons vanilla extract and  1 1/2 cup diced peach slices (I used frozen, then thawed ).

In a bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Set aside. In another bowl cream together the softened butter, egg, yolk, milk and extract. Add the wet ingredients to the dry, then stir in the peach slices. Spoon batter into a prepared baking pan.

For the crumb topping: 4 tablespoons cold butter, 1/2 cup flour, 1/3 cup sugar, a pinch of salt and 1/4 teaspoon cinnamon.

Combine all ingredients in a bowl and mash together using your clean hands until its… crumbly. Sprinkle over the muffin batter before baking. Bake at 350 F for 16-18 minutes.


Gina_AcuteDesigns May 3, 2012 at 2:50 pm

I’m with you…I love a good crumble topping but I won’t pass up a non-crumble-topping muffin. These look amazing!

Meghan May 3, 2012 at 3:00 pm

DECA: distribution educations clubs of American. or something like that. Its an “associate of sales and marketing students. I was a member. I actually went to the Nationals in the Fashion Marketing division for direct sales and placed 5th. And yes, I am super cool. At the time I wanted to be a fashion designer. Little did I know I should have been paying more attention to the cookie baking. :/

I’ve been craving crumb topping lately – so I’m probably going to have to make these soon!

robyn May 3, 2012 at 3:35 pm

they look AMAZING!!

but today is not the day to try new recipes..I have just burnt two things in the oven…one of those days!

Rachel May 3, 2012 at 3:38 pm

These look awesome. Perfect for this summers peach season.

Meli (Blush + Jelly) May 3, 2012 at 4:15 pm

Your friend Kyle was very smart dude. It’s all about the crumb topping – it’s what makes the muffin.

Hither&ThitherGirls May 3, 2012 at 4:56 pm

Kyle sounds like a champ, I spent a lot of time perfecting a take-away pb&j (meant to rhyme) and that’s the golden equation right there.


Kelsey May 3, 2012 at 5:32 pm

My best friend made her pbj the exact same in high school! I am loving your texas cutting board too :)

grace May 3, 2012 at 5:55 pm

holy cow. these much be terrific and I so need to make them for my dad – he would LOVE them


Foodloveandhappiness May 3, 2012 at 6:26 pm

They look great!

Caroline May 3, 2012 at 6:57 pm

What a great recipe! Can’t wait to try. :-)

Sandra May 3, 2012 at 8:02 pm

these look so good – i may try them tonight!

Margherita May 3, 2012 at 10:13 pm

I love this recipe from Joy: it’s great!!!!

Vivi K May 3, 2012 at 11:39 pm

Muffins are my favourite thing to bake! Love this recipe! :)

Erin May 4, 2012 at 1:06 am

These look great, love me some peaches! :)

….oh, and Kyle could probably rule the world.


Lauren May 4, 2012 at 1:40 am

I saw someone kind of answered the DECA question before, but it means Distributive Education Clubs of America. I was also a member in high school because my dad thought it would be a good idea to learn about marketing (chapter officer, state reporter, placed 1st in Market Research in my state, and won a $1,000 scholarship from them! I’m also super cool). Those years of marketing are coming in handy now starting a business though!

Also, that’s still the only way to make a PBJ if you aren’t eating it immediately.

Finally, those muffins look divine.

rubyellen bratcher May 4, 2012 at 5:27 pm

doing this definitely! yum. yum.

naomi May 5, 2012 at 1:34 am

You make me smile so much.

Silje May 5, 2012 at 9:17 pm

Looks delicious!

Rachel May 6, 2012 at 4:39 am

Hi Emma, what’s your Instagram account called? :)

Emma May 7, 2012 at 5:34 pm


Winter May 7, 2012 at 12:44 pm

All your food looks so amazing, but these muffins look a little dry.

Cate O'Malley May 7, 2012 at 2:46 pm

My daughter was just requesting (ok, begging) for muffins on Saturday morning. Think she’ll get her wish later today with these.

Liz May 8, 2012 at 6:23 am

Perfect… I have a shipload of canned peaches at the moment for some reason and havent been able to think of anything else but disgusting camp oven peach cobbler we used to cook at summer camp everytime i look at them… these look much more appetizing :) Thanks!!

Grace May 9, 2012 at 4:25 am

Ummm… I am 23, and why haven’t I been making my PB&J as described in this post??! This just blew my mind. Thank you