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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12



  • 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


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


  • 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.



  • 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.