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Table of Contents
- Peach Cobbler Muffins Ingredients
- Substitutions and Additions
- How to Make This Peach Cobbler Muffins Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Peach cobbler muffins capture the flavors of a classic peach cobbler in a convenient, bakery-style muffin. Each bite combines tender, moist muffin crumb with juicy peaches and a crisp streusel topping — perfect for breakfast, brunch, or a sweet snack.
If you enjoy bakery-style muffins, try other favorites like Blueberry Muffins with Sour Cream, Cherry Cobbler Muffins, or Double Chocolate Chip Muffins for variety.
Peach Cobbler Muffins Ingredients
You will need:
Muffins
- 2 cups all-purpose flour plus 1 tablespoon
- 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 canned peaches)
- 2 cans peaches in juice (about 15-ounce cans)
Streusel Topping
- ¼ cup salted butter, cold and cubed
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Substitutions and Additions
Fruit: Peaches work wonderfully, but you can swap in strawberries, cherries, blueberries, or raspberries. A combination of peaches and another fruit also makes a tasty mixed-fruit muffin.
Topping: For an easier streusel, use a vanilla cake mix crumb topping. It won’t be identical to homemade streusel but is convenient when you’re short on time.
Cinnamon: Add a teaspoon of cinnamon to the streusel for a warm, spiced note.
How to Make These Peach Cobbler Muffins
STEP ONE: Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or coat with nonstick spray.
STEP TWO: In a small bowl, sift together the flour, salt, and baking powder. Set aside.
STEP THREE: In a large bowl, whisk or beat the eggs, melted butter, sugar, vanilla, milk, and 2 tablespoons of the peach juice until combined. Do not overmix.
Pro tip: Overworking the batter makes tough, dense muffins.
STEP FOUR: Add the dry ingredients to the wet mixture and stir gently until just combined.
STEP FIVE: Drain the canned peaches, reserving the juice for the batter as noted. Dice the peaches into small pieces — large chunks will add too much moisture and weigh down the muffins.
Pro tip: Measuring the peaches after chopping is important because they condense; toss the diced peaches with a tablespoon of flour to help them stay suspended in the batter.
STEP SIX: Fold 1 cup of the floured, diced peaches into the batter until evenly distributed.
STEP SEVEN: Divide the batter among the 12 muffin cups, filling each about ¾ full. Scatter a few peach pieces on top of each muffin.
STEP EIGHT: Make the streusel by combining the flour and sugar with the cold cubed butter. Use a fork or pastry cutter to blend until crumbly, then sprinkle over the muffins.
STEP NINE: Bake at 425°F for 6 minutes, then reduce the oven temperature to 350°F and bake another 15–18 minutes, or until a toothpick comes out clean.
STEP TEN: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Pro tip: Do not leave muffins in the hot pan longer than recommended; residual heat can continue to cook them and dry them out.
How to Serve
Serve these muffins warm or at room temperature for breakfast, brunch, or a sweet afternoon treat. They pair beautifully with coffee drinks like a vanilla latte or iced caramel macchiato.
Storage
On the counter: Store cooled muffins in an airtight container at room temperature for 2–3 days.
In the freezer: Freeze muffins for up to 1 month in an airtight container or freezer bag. Thaw at room temperature or warm briefly in the microwave.
These peach cobbler muffins are inspired by the classic dessert and are made with canned peaches so you can enjoy them year-round. They’re moist, flavorful, and easy to prepare the night before so they’re ready fresh in the morning.
Frequently Asked Questions
How do you store peach cobbler muffins?
Store in an airtight container at room temperature for 2–3 days.
How do you freeze muffins?
Freeze in an airtight container or freezer bag for up to 1 month. Thaw before serving.
Can I use fresh peaches?
Yes. If using fresh peaches, substitute the canned peach juice with an equal amount of fruit juice or another liquid from your fridge.
More Recipes You’ll Love
- Chocolate Peanut Butter Lasagna
- Blueberry Delight
- Blackberry Cobbler
- Chocolate Dump Cake
Peach Cobbler Muffins
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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
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
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Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or spray with non-stick cooking spray.
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Sift together flour, salt, and baking powder; set aside.
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In a large bowl, whisk eggs, melted butter, sugar, vanilla, milk, and peach juice until combined.
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Add the dry ingredients and stir gently until just combined. Do not overmix.
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Drain and finely dice the peaches, reserving a small amount of juice used earlier in the batter.
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Toss 1 cup diced peaches with 1 tablespoon flour and fold into the batter to prevent sinking.
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Divide batter among the muffin cups, filling each about ¾ full.
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Top each muffin with a few diced peach pieces.
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Make the streusel by cutting cold butter into the flour and sugar until crumbly, then sprinkle over muffins.
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Bake at 425°F for 6 minutes, reduce oven to 350°F, and bake 15–18 minutes more until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- You may have leftover peaches depending on can size and brand; measure peaches after chopping.
- Do not over-stir the batter; this keeps the muffins light and tender.
- Too many peaches or excess juice will lengthen baking time and can make muffins soggy — dice peaches small.
- Tossing diced peaches in flour helps distribute them evenly in the batter.
- Remove muffins from the pan after 5 minutes; leaving them in the hot pan can overcook them.