Peach Cobbler Muffins

 

close up shot of a Peach Cobbler Muffin on a plate
Peach cobbler muffins are bakery-style muffins inspired by your favorite peach cobbler dessert with juicy peaches and a crunchy streusel crumb topping in every bite.
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Table of Contents
  1. Peach Cobbler Muffins Ingredients
  2. Substitutions and Additions
  3. How to Make This Peach Cobbler Muffins Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Peach cobbler muffins are bakery-style muffins that are packed with sweet, juicy peaches and topped with a crunchy streusel crumb topping. These muffins are like being able to eat dessert for breakfast and are a scrumptious way to start your day. 

If you like bakery-style muffins you’ll also want to make Blueberry Muffins with Sour Cream, Cherry Cobbler Muffins, and Double Chocolate Chip Muffins.

close up shot of a Peach Cobbler Muffin on a plate

Peach Cobbler Muffins Ingredients

Peach Cobbler Muffins raw ingredients that are labeled

You will need:

Muffins

  • 2 cups all-purpose flour plus 1 tablespoon more
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • ¼ cup salted butter melted and cooled
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 tablespoons peach juice from the can of peaches
  • 2 cans peaches in juice (15-ounce cans)

Streusel Topping

  • ¼ cup salted butter cold and cut into cubes
  • ⅓ cup all-purpose flour
  • ⅓ cup granulated sugar

Substitutions and Additions

Fruit: While peaches are the stars of this show, you could always switch up the fruit you are using in the recipe. Replace the peaches with strawberries, cherries, blueberries, or raspberries for a different delicious muffin. Or you could even mix half peaches and half of another fruit for a lovely mixed fruit combination. 

Topping: A popular way to simplify the crust topping in a cobbler recipe is to use cake mix as an alternative to making your own crust topping. It doesn’t taste quite as delicious, but for the ease it offers, it can be worth it. I recommend using a vanilla cake mix to do this. 

Cinnamon: You could add a teaspoon of cinnamon into your streusel topping to give it subtle spice.

How to Make This Peach Cobbler Muffins Recipe

STEP ONE: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.

STEP TWO: Sift together flour, salt, and baking powder in a small bowl and set aside.

STEP THREE: In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.

PRO TIP: Do not over stir the batter; otherwise, the muffins will be too dense and tough.

eggs, butter, sugar, vanilla, milk, and peach juice whisked together in a bowl

STEP FOUR: Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.

dry ingredients in a bowl and then folded together in a bowl

STEP FIVE: Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding — see above).

PRO TIP: Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.

PRO TIP: You may have leftover peaches depending on the actual number of peaches in the can, brand, and size of the cans.

STEP SIX: Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).

PRO TIP: Make sure you are measuring the 1 cup of peaches once chopped as they will condense down. Don’t measure the peach halves as 1 cup.

PRO TIP: Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.

STEP SEVEN: Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.

sliced peaches and flour ion a bowl and then folded together in a bowl

STEP EIGHT: Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.

STEP NINE: Sprinkle a few pieces of diced peaches over the top of the muffins.

STEP TEN: Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.

butter, sugar, flour in a bowl and then then blended together in a bowl

STEP ELEVEN: Sprinkle streusel over the tops of the muffins.

STEP TWELVE: Bake at 425 °F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.

STEP THIRTEEN: Cool muffins in a pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

PRO TIP: Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.

How to Serve

These homemade muffins are yummy for breakfast, brunch, or even an afternoon treat. With juicy peaches and a streusel crumb topping in every bite, peach cobbler muffins are delicious with a vanilla latte or an iced caramel macchiato. 

Storage

ON THE COUNTER: These easy peach cobbler muffins can be stored in an airtight container on the counter for 2 to 3 days. 

IN THE FREEZER: You can freeze these muffins for up to 1 month in an airtight container or Ziploc bag.

a bunch of Peach Cobbler Muffins in a cupcake pan

Peach cobbler muffins are inspired by a peach cobbler, just like grandma used to make. These moist and crumbly muffins are made with canned peaches, which means they can be enjoyed year-round. A yummy option for breakfast, you can whip up a batch before bed so they are fresh and ready to eat when you wake up in the morning. 

Frequently Asked Questions

How do you store peach cobbler muffins? 

These muffins can be stored in an airtight container for 2 to 3 days.

How do you freeze muffins? 

You can freeze muffins in either an airtight container or a Ziploc bag for up to 1 month.

Can I use fresh peaches for this recipe? 

You can use fresh peaches. The only consideration would be the peach juice in this recipe added to the batter. You could add fruit juice from your fridge in its place.

More Recipes You’ll Love

close up shot of a Peach Cobbler Muffin on a plate

Peach Cobbler Muffins

Peach cobbler muffins are bakery-style muffins inspired by your favorite peach cobbler dessert with juicy peaches and a crunchy streusel crumb topping in every bite.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Muffins

  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • ¼ cup salted butter, melted and cooled
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 tablespoons peach juice, from the can of peaches
  • 30 ounces peaches in juice

Streusel

  • ¼ cup salted butter, cold and cut into cubes
  • cup all-purpose flour
  • cup granulated sugar

Instructions
 

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Sift together flour, salt, and baking powder in a small bowl and set aside.
  • In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
  • Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
  • Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding — see above).
  • Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
  • Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.
  • Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.
  • Sprinkle a few pieces of diced peaches over the top of the muffins.
  • Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
  • Sprinkle streusel over the tops of the muffins.
  • Bake at 425 °F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.
  • Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

Video

Notes

  • You may have leftover peaches depending on the actual number of peaches in the can, brand, and size of the cans.
  • Do not over stir the batter; otherwise, the muffins will be too dense and tough.
  • Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.
  • Make sure you are measuring the 1 cup of peaches once chopped as they will condense down. Don’t measure the peach halves as 1 cup.
  • Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.
  • Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.

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  1. Kristin says

    5 stars
    Are the standard size muffins, or are they in a jumbo muffin pan?

    I would like to make them in a jumbo muffin and wondering what the time adjustment would need to be if these are just for standard size

  2. Jean S says

    5 stars
    My husband does not care for muffins but loved these. I used fresh peaches and they were juicy enough that I had the 2 Tbls. without needing to add water or anything else. I used a little over a cup of peaches and put the mix in jumbo cups. With the batter being able to spread a little more in the jumbo cup than in a standard size cup, and having a little more peaches than called for I didn’t need to adjust the bake time. I will be trying other fruits also, I love this recipe!!

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