Peach Cobbler Muffins

June marks the beginning of peach season, so what better way to celebrate than to bake them into delicious little muffins. I love any fruit-filled muffin and these are no exception. They are moist, sweet and packed full of soft succulent peach bits. After a couple of minutes baking in your oven, your whole house will smell like peach cobbler... it's absolutely wonderful.☺

Peach Cobbler Muffins
Ingredients
2 c. all-purpose flour
¾ c. granulated sugar
4 tbsp. butter, room temperature
1 c. buttermilk
1 egg
¾ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
1 tsp. vanilla extract
1½ c. fresh peaches, in ¼"-½" cubes

Topping:
2 tbsp. butter, melted
2 tbsp. granulated sugar
½ tsp. cinnamon

DIRECTIONS:
1. Preheat the oven to 350 degrees. Spray or line a 12 cup muffin pan.
2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and granulated sugar. Whisk and set aside.
3. In the bowl of a stand mixer, combine buttermilk, butter, egg, and vanilla. Beat on medium speed for 30 seconds. With mixing speed on low, slowly pour in the dry ingredients. Once combined, remove bowl from stand and fold in peaches.
4. Using a cookie scoop, fill each muffin cup 3/4 of the way full. Combine topping ingredients in a small bowl, then using a pastry brush or a spoon, spread the mixture lightly over each muffin top.
5. Bake for 25-30 minutes (tops should be golden brown), or until a cake tester inserted into the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes. Transfer muffins to a wire rack to cool completely.
Adapted from The Back In The Day Bakery Cookbook, Peach Cobbler Muffins | Makes approximately 12-16 muffins