Why You’ll Love Peach Cobbler Muffins Recipe

What makes these Peach Cobbler Muffins stand out is their irresistible blend of flavors and textures. The muffins are soft and fluffy, while the peach chunks inside add bursts of natural sweetness. The crumble topping offers a delightful contrast, adding crunch and a rich, buttery flavor that pairs perfectly with the fruit. It’s like having a bite of peach cobbler in muffin form! They are easy to make, and with each bite, you’ll feel like you’re enjoying a warm, cozy dessert, no matter the time of day.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
1 1/2 cups fresh or frozen peaches, chopped into small pieces
1/4 cup light brown sugar
1/4 cup rolled oats

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk the softened butter, eggs, buttermilk, and vanilla extract together until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the chopped peaches.
In a small bowl, combine the brown sugar and rolled oats for the crumble topping.
Spoon the muffin batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle the crumble topping over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Preparation Time: 15 minutes
Baking Time: 18-20 minutes
Total Time: Approximately 35-40 minutes

Variations

Add a glaze: Drizzle a simple vanilla glaze over the muffins once they’ve cooled for an extra touch of sweetness.
Try other fruits: Swap peaches for other fruits like blueberries, strawberries, or blackberries for a different twist on the recipe.
Vegan version: Replace the eggs with flax eggs and the buttermilk with a non-dairy milk, such as almond or oat milk.
Add nuts: If you like a bit of crunch, try adding chopped pecans or walnuts to the muffin batter or the topping.

Storage/Reheating

Storage: Store these muffins in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week.
Freezing: For long-term storage, freeze the muffins in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature or reheat them in the microwave for a few seconds before serving.
Reheating: Reheat muffins by placing them in the microwave for 10-15 seconds, or wrap them in foil and heat them in a 300°F (150°C) oven for about 10 minutes.

FAQs

How do I make the muffins more fluffy?

To achieve extra fluffy muffins, be sure not to overmix the batter. Mix until the ingredients are just combined to avoid dense muffins.

Can I use canned peaches instead of fresh peaches?

Yes, you can use canned peaches. Just be sure to drain them well and chop them into small pieces before adding them to the batter.

Can I make the crumble topping ahead of time?

Yes, you can prepare the crumble topping in advance and store it in the fridge for up to 24 hours before using it.

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk. You can also make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

How can I make these muffins gluten-free?

To make these muffins gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend.

How do I know when my muffins are done?

Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.

Can I use frozen peaches?

Yes, frozen peaches work perfectly fine in this recipe. Just make sure to thaw and drain them before adding to the batter.

Can I reduce the sugar in this recipe?

If you prefer a less sweet muffin, you can reduce the sugar slightly. Keep in mind that it may affect the texture and flavor.

Can I add spices like ginger or cardamom?

Definitely! You can add a pinch of ground ginger or cardamom to the dry ingredients to give your muffins a unique flavor.

Can I make this recipe into a loaf instead of muffins?

Yes, you can turn this muffin recipe into a loaf. Bake in a greased 9×5-inch loaf pan at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion

These Peach Cobbler Muffins are a delicious twist on a classic dessert, combining the flavors of peach cobbler with the convenience of a muffin. Whether you’re enjoying them for breakfast or as a snack, they’re sure to become a family favorite. The light, fluffy texture paired with the sweet, crumbly topping makes them a treat everyone will love.

Peach Cobbler Muffins

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These Peach Cobbler Muffins are a delightful twist on a classic dessert, offering the delicious flavors of peach cobbler in a convenient, muffin form. Bursting with fresh peaches and topped with a crumbly cinnamon sugar topping, these muffins are perfect for breakfast or as a sweet treat. They’re soft, fluffy, and full of summer flavors, making them an irresistible snack that everyone will love!

Author: Emily
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
Prepare the Crumb Topping: In a small bowl, mix the flour, brown sugar, and cinnamon for the topping. Add the cold cubed butter and use a pastry cutter or fork to blend the ingredients until the mixture resembles coarse crumbs. Set aside.
Make the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced peaches, being careful not to overmix.
Fill the Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about 3/4 of the way full. Sprinkle the crumb topping generously over each muffin.
Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

You can use frozen peaches if fresh ones aren’t available; just make sure to thaw and drain them well to avoid excess moisture in the muffins.
For an extra kick, try adding a pinch of ground ginger to the batter.
These muffins are best enjoyed fresh, but they can be stored in an airtight container for up to 2-3 days at room temperature or up to a week in the fridge.