PEACH COBBLER MUFFINS

These fresh bakery-style delicious peach cobbler muffins are a perfect treat for summers. They are packed with juicy, sweet, diced peaches and topped with a buttery and crumbly streusel giving you a moist texture and plenty of chunky peaches in every bite. This will go with your breakfasts, picnics and anytime with a cuppa.

Table of Contents

• Why This Recipe Works?
• Ingredients
• Instructions
• Variations
• Substitutions
• Expert Tips
• Frequently Asked Questions
• How to Store
• Recipe

WHY THIS RECIPE WORKS?

• Packed with Peachy Flavor: This recipe has chunks of peaches in every bite.
• Summer Recipe: Best for summers when fresh peaches are available.
• Perfect for Picnics & Potlucks: These muffins brighten up any gathering.
• Easy to Bake: A beginner-level baker can make these easily.
• 30-Minute Recipe: Ready in just 30 minutes.
• One-Bowl Recipe: Minimal cleanup required.
• Pantry Ingredients: Uses common ingredients.
• Color & Texture: Peaches add color, softness, and lightness.

INGREDIENTS

• Peaches (Chunks + Juice): Use fresh, canned, or frozen. Peel fresh peaches before cutting.
• All-purpose flour: Weigh for best results.
• Sugar: Adds sweetness.
• Eggs: Large, at room temperature.
• Butter: Unsalted, high-quality.
• Baking Powder: Helps muffins rise.
• Salt: Balances flavors.
• Milk: Whole milk, but any dairy or plant-based milk works.

Note:

• If using frozen peaches, do not thaw—just add directly to the batter.

INSTRUCTIONS

1. Streusel Mixture: Add all ingredients in a bowl, mix using a pastry blender or fork, and set aside.
2. Prepare Peaches: Cut peaches into small pieces and toss them in 1 tablespoon of flour.
3. Sift Dry Ingredients: Combine flour, salt, and baking powder. Whisk and set aside.
4. Mix Wet Ingredients: In a large bowl, beat together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
5. Combine Batter: Add dry ingredients into the wet mixture and mix. Do not overmix.
6. Fold in Peaches: Gently mix in peach chunks.
7. Fill Muffin Liners: Using an ice-cream scoop, scoop out the batter into 15 muffin liners.
8. Top with Peaches & Streusel: Sprinkle extra peach chunks and streusel over muffins.
9. Bake: Preheat oven to 425°F. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15–18 minutes until a toothpick inserted in the center comes out clean.

VARIATIONS

• Berries: Swap peaches with strawberries, blackberries, blueberries, or raspberries.
• Fruit Mix: Use half peaches and half another fruit (e.g., strawberries, apples).
• Toppings: Serve with ice cream or whipped cream.
• Chocolate Chips: Add ⅓ cup of chocolate chips.

SUBSTITUTIONS

• Brown Sugar: Use instead of white sugar in the streusel for richer flavor.

EXPERT TIPS

• Cut Peaches Small: Large chunks can sink to the bottom.
• Toss Peaches in Flour: Helps distribute them evenly.
• Gluten-Free Option: Use gluten-free or almond flour.
• Remove Muffins After 5 Minutes: Prevents them from becoming too dense.
• Cool Melted Butter: Adding hot butter can cook the eggs.

FREQUENTLY ASKED QUESTIONS

Can I use fresh peaches instead of canned?
Yes! Peel, pit, and dice 4 medium peaches (about 1½ cups).

Why start baking at 425°F?
A high starting temperature creates a dome effect, then lowering the heat ensures even cooking.

Can I double the recipe?
Yes! Doubling yields 30 muffins.

Why are my muffins dry?
Overmixing can cause gluten to develop, making muffins dense and dry.

HOW TO STORE

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigerator: Keeps for 4–5 days.
• Freezer: Wrap each muffin in plastic wrap, add foil, and freeze for up to 1 month.

SUMMARY

Prep Time: 10 mins

• Cook Time: 20 mins
• Total Time: 30 mins
• Course: Breakfast, Muffins
• Cuisine: American
• Servings: 15 muffins
• Calories: 190 kcal

INGREDIENTS

Peach Cobbler Muffins

• 2 cups all-purpose flour (240 g) + 1 tbsp
• ½ tsp salt (3.5 g)
• 2 tsp baking powder (10 g)
• 2 eggs
• ¼ cup melted butter (57 g)
• ½ cup castor sugar (100 g)
• 1 tsp vanilla extract (5 g)
• ½ cup milk (125 ml)
• 2 tbsp peach juice (30 ml)
• 1½ cup peach chunks (22 oz)

Peach Cobbler Streusel

• ¼ cup butter (cut into pieces) (57 g)
• ⅓ cup all-purpose flour (42 g)
• ⅓ cup castor sugar (70 g)
• ½ tsp cinnamon powder (2 g)

INSTRUCTIONS

1. Make Streusel: Mix all streusel ingredients until crumbly.
2. Preheat Oven: Set to 425°F. Line a 12-cup muffin pan with liners or grease with non-stick spray.
3. Prepare Peaches: Cut into small pieces.
4. Mix Dry Ingredients: Sift flour, salt, and baking powder in a bowl.
5. Mix Wet Ingredients: In another bowl, whisk eggs, melted butter, sugar, vanilla, milk, and peach juice.
6. Combine: Add dry ingredients to wet, mixing gently.
7. Toss Peaches in Flour: Mix 1 cup of peaches with 1 tbsp flour to prevent sinking.
8. Fill Muffin Liners: Scoop batter into liners (makes 15 muffins).
9. Top with Peaches & Streusel: Sprinkle remaining peaches and streusel on top.
10. Bake: Bake at 425°F for 5 minutes, then lower to 350°F and bake another 15–18 minutes.
11. Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

NOTES

• Cut Peaches Small: Large pieces sink and add too much moisture.
• Toss Peaches in Flour: Ensures even distribution.
• Gluten-Free Option: Substitute with gluten-free flour.
• Remove from Pan After 5 Minutes: Prevents dense texture.
• Cool Butter Before Mixing: Avoids cooking the eggs.

NUTRITION

• Serving Size: 1 muffin
• Calories: 190
• Fat: 7 g (11%)
• Saturated Fat: 4 g (25%)
• Carbohydrates: 28 g (9%)
• Fiber: 1 g (4%)
• Sugar: 13 g (14%)
• Protein: 3 g (6%)
• Vitamin A: 291 IU (6%)
• Vitamin C: 1 mg (1%)
• Calcium: 51 mg (5%)
• Iron: 1 mg (6%)