Start with peeling and cubing the peaches in small pieces. Toss them into some brown sugar and toss them around a little to coat.
When you make muffins, mix them as little as possible. This ensures a light muffin. I mix my muffins by hand to avoid over mixing.
They are absolutely delicious and I recommend serving them immediately, that is when they are the best.
Peach Cobbler Muffins
2 c. of all purpose flour
3/4 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. cinnamon
3/4 c. sugar
1 c. buttermilk
5 T. vegetable oil
1 large egg
3/4 t. vanilla extract
1/2 t. almond extract
1 1/2 c. peeled and cubed fresh peaches
2 to 3 T. brown sugar
Sugar to sprinkle on top of muffins
Preheat oven to 350 degrees
Lightly spray 12 large muffin pan or line them with paper muffin cups
In a large bowl, mix all the dry ingredients; flour, baking powder, baking soda, salt, cinnamon and sugar. Whisk to to make sure the ingredients are throughly mixed.
In a separate bowl, add buttermilk, oil, egg and both extracts. Gently whisk the ingredients. Pour the wet ingredients into the bowl with dry ingredients. Stir until just combined.
Add peaches very carefully and fold into the batter.
With an ice cream scoop, spoon the batter into the prepared muffin tin.
Bake for 25 to 30 minutes until toothpick comes out clean. Let cool 10 minutes and serve immediately.