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.

Ingredients

For the Muffins:

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

For the Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar

¼ tsp cinnamon

¼ cup unsalted butter, cold and cubed

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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