Peach Cobbler Muffins

A couple of weeks ago I wrote about my love for summer fruit in my Cherry Garcia muffin blog post. Ever since then I've been thinking of ways to incorporate the beautiful summer fruit we have in abundance at the moment into my muffin recipes. A super traditional summer dessert is a peach cobbler, a soft and juicy baked fruit dish topped with flaky biscuits. That was the inspiration behind these muffins. Ripe peaches or nectarines cut into chunks and folded into a cinnamon-scented batter and topped with a cinnamon streusel.

Cinnamon Streusel
3 Tbs sugar
1/4 cup flour 
1/4 tsp cinnamon
pinch of salt
2 Tbs oil

Batter
2-3 peaches or nectarines
2 cups flour (all-purpose, whole wheat, spelt)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup milk (any type)
1/3 cup vegetable or canola oil
2 eggs
1 tsp vanilla extract
1/2 cup sugar

In a small bowl mix together the streusel until it resembles wet sand and set aside.

Preheat the oven to 375°F/190°C

Line a standard-size muffin pan with paper liners

Dice the peaches or nectarines into small cubes and set aside.

In a large bowl mix together the flour, baking powder, salt, and cinnamon until combined. 
In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Stir the wet ingredients into the dry and add the 1/2 cup sugar.
Fold the diced fruit into the batter.
Scoop the batter into the prepared muffin tin and sprinkle each muffin with some cinnamon streusel slightly pressing the streusel into the batter. 
Bake for 18-20 minutes.