Name: Peach Cobbler Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ¼ tsp ground nutmeg (optional); ½ cup unsalted butter, melted and slightly cooled; ½ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; ½ cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1½ cups diced fresh, canned (drained), or frozen peaches; ½ cup all-purpose flour; ¼ cup brown sugar; ¼ tsp cinnamon; ¼ cup unsalted butter, cold and cubed

Why You’ll Love This Recipe

I love these muffins because they’re bursting with peach flavor and topped with a crisp, crumbly streusel that gives each bite a little crunch. They’re simple to make and work for just about any occasion—breakfast, brunch, snack, or dessert. The peaches keep them moist and flavorful, and they smell amazing while baking. Every time I make them, they disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Salt
Unsalted butter (melted)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or plain Greek yogurt
Fresh or canned peaches (peeled and diced)

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Cold unsalted butter (cubed)

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
I start by mixing the dry muffin ingredients: flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, I whisk together the melted butter, both sugars, eggs, vanilla, and sour cream until smooth.
I add the dry ingredients to the wet mixture and stir until just combined. Then I fold in the diced peaches.
I scoop the batter into the muffin tins, filling each about ¾ full.
For the streusel, I mix flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture is crumbly.
I sprinkle the streusel generously over the muffin batter.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 standard muffins. From start to finish, it takes about 40 minutes—15 minutes to prep and 20–25 minutes to bake. They’re best served warm, but I enjoy them at any temperature.

Variations

I sometimes add chopped pecans or walnuts to the streusel for extra crunch.
If I don’t have fresh peaches, I use well-drained canned or thawed frozen peaches.
For a spiced version, I add a pinch of nutmeg or ginger to the batter.
I’ve made them mini-size for brunch spreads—they bake faster, around 12–14 minutes.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. When I want to reheat, I pop one in the microwave for about 10–15 seconds, or warm them in the oven at 300°F until heated through. They taste just like freshly baked.

FAQs

Can I use canned peaches?

Yes, I often do! I just make sure to drain them well and pat them dry to keep the batter from getting too wet.

Do I have to peel the peaches?

I usually do for a smoother texture, but it’s totally fine to leave the skins on if I’m short on time or prefer the added fiber.

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they turn out great. The texture is slightly different but still delicious.

What keeps the muffins moist?

The sour cream or Greek yogurt helps a lot, and the juicy peaches also add natural moisture without making the muffins soggy.

Can I make the streusel topping ahead?

Yes, I often mix the streusel the night before and keep it in the fridge until I’m ready to bake.

Conclusion

Peach Cobbler Muffins are one of my favorite ways to capture the taste of summer in a cozy, anytime treat. With soft peach-studded centers and golden streusel tops, they’re everything I crave in a muffin—sweet, spiced, and satisfyingly crumbly. Whether I’m enjoying one with coffee or sharing a batch with friends, they always bring a little sunshine to my day.

Peach Cobbler Muffins

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Author: Mia
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

Print Recipe

Description

These peach cobbler muffins are soft, fruity, and topped with a buttery crumble—bringing all the flavor of classic cobbler in a handheld treat.

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it lightly.

Make the streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Chill until ready to use.

Make the muffin batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, whisk melted butter, sugar, and brown sugar until smooth. Add eggs, sour cream, and vanilla, mixing well.

Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.

Fold in diced peaches.

Divide batter evenly into muffin cups. Sprinkle generously with streusel topping.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe fresh peaches for the best flavor, or well-drained canned peaches in a pinch.

Add chopped pecans or walnuts to the streusel for extra crunch.

These muffins freeze well—store in an airtight container for up to 2 months.

Add a drizzle of vanilla glaze for extra sweetness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Muffins, Snack, Dessert
Method: Baking
Cuisine: American, Southern-Inspired