Peach Cobbler Muffins

• Peeled and diced peaches4½ cups (675 g)
• Light brown sugar1 cup (220 g)
• Cornstarch2 tablespoons (16 g)

• Salted butter, melted and slightly cooled½ cup (113 g)
• Granulated sugar¾ cup (150 g)
• Light brown sugar¼ cup (55 g)
• Large eggs, room temperature2 (100 g)
• Vanilla extract2 teaspoons (10 g)
• Sour cream, room temperature⅞ cup (200 g)
• Whole milk, room temperature3 tablespoons (45 g)
• All-purpose flour2½ cups (300 g)
• Baking powder3 teaspoons (12 g)
• Ground cinnamon1 teaspoon (3 g)
• Salt½ teaspoon (3 g)

• All-purpose flour¾ cup (90 g)
• Light brown sugar⅓ cup (73 g)
• Ground cinnamon1 teaspoon (3 g)
• Salted butter, melted5 tablespoons (70 g)

To make the peach filling, peel and dice the peaches. Add the peaches, brown sugar, and cornstarch to a medium saucepan. Stir until the peaches are evenly coated. Cook over medium heat, stirring occasionally, until the peaches begin releasing their juices and the mixture comes to a gentle simmer. Continue cooking for about 10–15 minutes, stirring more frequently as the filling thickens. The filling should be thick enough to hold its shape on a spoon rather than immediately running off. Remove from the heat and transfer to a heat-safe container. Allow to cool slightly, then cover and refrigerate until completely chilled before assembling the muffins.

Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with muffin liners.

To make the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until large crumbs form. Refrigerate while preparing the muffin batter.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and whisk until fully combined. Whisk in the sour cream and milk until smooth. Add the flour, baking powder, cinnamon, and salt into the bowl. Using a spatula, gently fold everything together just until no dry streaks remain. The batter will be thick.

Fill each muffin liner about two-thirds full with batter. Spoon about 2 teaspoons of the chilled peach filling into the center of each muffin. Add a small spoonful of batter over the filling, just enough to mostly cover the center. The liners should now be nearly full. Sprinkle a teaspoon of the crumb topping over each muffin, gently pressing it into the batter.

Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (177°C) and continue baking for 16 to 19 minutes, or until the muffin tops are golden brown and a toothpick inserted into the muffin portion comes out with a few moist crumbs. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.