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–+ servings

Peach Cobbler English Muffins

These peach cobbler English muffins feature soft, fluffy dough with caramelized peaches and a cinnamon brown sugar swirl, capturing the warm, comforting flavors of peach cobbler in every bite.
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Course: Breakfast
Keyword: baking, bread making, breakfast, English muffins
Servings: 10
Author: Hailey McCluskey

Ingredients

  • ¾ cup warm water
  • 2¼ tsp dry active yeast
  • 2 tbsp maple syrup or brown sugar
  • 2 tsp vanilla
  • 4 + cups all purpose flour start with 4 cups, add as necessary to reach dough consistency ¼ cup at a time
  • 1½ tbsp cinnamon
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1 15 oz can of peach slices

For the cinnamon swirl:

  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 2 tsp cinnamon

For griddling:

  • ½ cup cornmeal
  • 2 tsp cinnamon

Instructions

  • In a large mixing bowl, combine ¾ cup warm water, 2¼ tsp yeast & 2 tbsp of real maple syrup (or brown sugar). Let stand for about 5 mins until foamy 
  • While your yeast is proofing, strain and finely chop a 15 oz can of peach slices. Set aside.
  • Once your yeast is foamy, add 2 tsp vanilla, 4 cups of flour, 2 tbsp brown sugar, 1½ tbsp cinnamon and 1 tsp of salt to the bowl of proofed yeast. Mix until a shaggy dough forms.
  • Add the finely chopped peaches to the shaggy dough and continue to mix, folding in the peaches. Transfer dough onto a floured surface and gently work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky. **Note: because the peaches will release juice in the dough, this will be a stickier dough. Try not to overwork the dough, and have it covered in just enough flour that it can be transferred to your bowl in the form of a large ball.** Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a a warm dry place for about 1 hr, until doubled in size.
  • Once the dough has proofed, transfer to a lightly floured surface and divide into 10 equal pieces. You will likely need to continue to sprinkle dough with flour during this process. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. A good rule of thumb for this step is to sprinkle with flour whenever a sticky side is exposed and handle it lightly.
  • Prepare your cinnamon swirl mixture in a separate small bowl by combining 2 tbsp brown sugar, 2 tbsp granulated sugar and 2 tsp of cinnamon. Set aside.
  • Flatten each of the 10 dough pieces into a long rectangle. Sprinkle about a tsp of the cinnamon sugar mixture in a line on the dough. Roll the dough into a log starting at the bottom and pinch 2 ends together to form a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
  • Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of ½ cup cornmeal and 2 tsp cinnamon before pan frying for 1-2 minutes each side, until a golden brown crust forms.
  • Bake at 350 F for 13-15 minutes to ensure they are cooked all the way through
  • Allow to slightly cool before slicing and serving with butter, cream cheese, or your favorite spreads!