Go Back

Peach Cobbler Muffins

Peach cobbler muffins with juicy diced peaches and a golden cinnamon crumb topping baked into soft, buttery muffins. A grab-and-go brunch treat that tastes like peach cobbler in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1.5 cup fresh peaches diced
For the crumb topping
  • 0.33 cup all-purpose flour
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp unsalted butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and mix the muffin batter
  1. Preheat the oven to 375°F and line a muffin tin with paper liners.
  2. Whisk together the all-purpose flour, baking powder, and salt in a bowl.
  3. Cream the softened unsalted butter and granulated sugar until fluffy, then beat in the eggs, milk, and vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined, keeping the batter thick and not overmixed.
  5. Gently fold in the diced fresh peaches.
Add topping and bake
  1. Divide the batter among the muffin cups, filling each about two-thirds full.
  2. Combine the all-purpose flour, brown sugar, cinnamon, and cold cubed unsalted butter with your fingers until crumbly.
  3. Sprinkle the crumb topping over each muffin so it forms a visible layer.
  4. Bake for 20–22 minutes at 375°F, until a toothpick inserted comes out clean and the tops look golden.

Notes

For tender muffins, stop mixing as soon as the dry ingredients disappear; overmixing can make them tough. Store airtight in the fridge up to 3 days, rewarming briefly in the microwave or oven for best texture. Freezing is yes—freeze cooled muffins up to 2 months. For a lighter option, use low-fat milk instead of whole milk without changing the bake time.