Description
Peach Cobbler Muffins are a delicious fusion of juicy peaches, cinnamon spice, and a buttery crumble topping—bringing all the cozy flavors of a classic peach cobbler into soft, moist handheld muffins. Perfect for breakfast, snacks, or dessert, these easy peach muffins are made with fresh, canned, or frozen peaches and come together in under 40 minutes.
Ingredients
- For the Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Brown sugar
- Granulated sugar
- Unsalted butter (melted)
- Eggs
- Vanilla extract
- Sour cream or plain yogurt
- Diced peaches (fresh, canned, or frozen—drained if needed)
- For the Cobbler Crumble Topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Cold butter (cut into cubes)
Instructions
- Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Make the crumble topping by mixing flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until mixture is crumbly; refrigerate.
- In a large bowl, whisk melted butter, sugars, eggs, vanilla, and sour cream.
- In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet mixture just until combined. Stir in diced peaches.
- Fill muffin cups about ¾ full and top generously with crumble.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
- Pat canned or thawed frozen peaches dry to avoid soggy batter.
- For crunch, add chopped nuts to the crumble.
- A pinch of nutmeg enhances warm spice flavor.
- For extra flair, drizzle with a vanilla glaze.
- To store: keep in an airtight container at room temp (3 days) or fridge (5 days); freeze individually wrapped muffins for longer storage.
