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.
Summers comes with aplenty of options of fresh produce of fruits and vegetables. These days we have abundant of peaches here in Virginia and I am a sucker for peaches. It is always a much-awaited fruit on my list for Summers.
Love peaches? My Peach Cobbler Pound Cake recipe was an instant hit on the blog. If you love muffins you'll love Lemon Poppy Seed Muffins, Orange Muffins, Old-Fashioned Blueberry Muffins, Apple Cinnamon Muffins and Banana Chocolate Chip Muffins.
These muffins are essentially peach cobbler pound cake being served as little pieces of heaven.
Table of Contents
Why This Recipe Works?
- Packed with Peachy Flavor: This recipe has chunks of peaches that you will get in every bite.
- Summer Recipe: One of the best recipes for Summers as fresh peaches are readily available.
- Take to Picnics & Potlucks: Take these muffins to brighten up any picnics or potlucks.
- Easy to Bake: These muffins are easy to bake and a beginner-level baker can put it together without any difficulty.
- 30-Minute Recipe: You only need 30-minutes from start to end to bake these muffins.
- One-Bowl Recipe: This is essentially one-bowl recipe.
- Pantry Ingredients: You most likely have most of the ingredients in your pantry.
- Color and Texture: Peaches are the star of this recipe that bring color and texture to these muffins. These muffins are tender, soft, fluffy and light.
- Peaches (Chunks + Juice): Use fresh, canned or frozen peaches and cut them into chunks. Measure the chunks after cutting.
- All-purpose flour: Weigh in your flour to get best results.
- Sugar: Adds sweetness to the recipe.
- Eggs: Use large eggs at room temperature.
- Butter: I used unsalted butter. Always use butter of high-quality.
- Baking Powder: Helps with lifting of the muffins.
- Salt: Adds balance to other ingredients and enhances the overall taste.
- Milk: Use whole milk. I use lactose free milk. You may use any dairy or plant based milk for this recipe.
Fresh, Frozen or Canned Peaches: You may use any of the peaches depending on the season and availability. For fresh peaches peel off the skin or they will be very chewy. (See FAQ for more details.)
If using frozen peaches do not thaw them. Just add directly to the batter.
Process shots of basic steps for this recipe. For accurate ingredient measurements and detailed instructions refer to the recipe card at the bottom of this post.
1. Streusel Mixture: Add all ingredients in a bowl, mix together using a pastry blender or fork. Set aside.
Cut the peaches in very small pieces and toss them in 1 tablespoon flour and set it aside.
3. Sift together flour, salt, and baking powder. Whisk and set aside.
4. In a large bowl and beat together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
5. Add the dry ingredients into the wet mixture and combine.
6. Fold in the peaches chunks with a light hand.
7. Using an ice-cream scoop, scoop out the muffin batter into the liners. This will make 15 muffins.
8. Sprinkle the rest of ½ cup peaches chunks on top of the muffins. Add streusel.
9. Place the tray in the middle rack of a preheated oven for 15 – 18 minutes. Test the muffins by inserting a toothpick in the center comes out clean.
- Berries: Replace the peaches with the choice of your berries (same amount) that may include strawberries, blackberries, blueberries or raspberry.
- Half Peach & Half Fruit of Your Choice: Reduce the quantity of peaches to half and add the rest with a fruit of your choice. You can use strawberries, apples or any other fruit of your choice.
- Ice-cream or Dollop of Whipped Cream: You can serve the muffins with a scoop of vanilla ice-cream or a dollop of whipped cream.
- Chocolate Chips: If you are a chocolate chip lover, add ⅓ cup of chocolate chips in the batter.
- Brown Sugar: Substitute white sugar with brown sugar in the streusel mixture to enhance flavor.
Cut the Peaches in Small Chunks: Make sure to cut the peaches in small chunks. Large chunks are heavier and will sink in the bottom.
Toss the Peaches in Flour: Toss the peaches chunks in one tablespoon of flour. This step is to ensure the equal distribution of the peaches within the muffins will not sink in the bottom.
Gluten Free: You can easily make these muffins gluten free by replacing the all-purpose flour with gluten free flour or almond flour. It should work fine.
Take the Muffins Out at 5 Minutes: After the baking is done, let the muffins sit in the pan for about five minutes or the muffins will continue to cook in the pan making the texture too dense and tough.
Cool the Butter: This recipe calls for melted butter. Let it cool before adding in the batter. Adding hot butter in the mixture may cook up the eggs effecting the texture.
Frequently Asked Questions
Yes, by all means use the fresh peaches. You will have to do some working with fresh peaches. Peel the skin and take out the pits out of the fruit and cut it into wedges and then in very small pieces. Use 4 medium sized peaches for this recipe that should give you about 1 ½ cup of peaches required for this recipe.
We bake the muffins with high temperature in the beginning to have the dome effect. The heat will help with the quick rise of the muffins forming the dome like structure on the top. The heat is then lowered to cook the muffins thoroughly and to make sure they don’t burn.
Yes, by all means. You may double the quantity of this recipes and will get 30 muffins.
The possible answer could be over-mixing of the batter. Make sure to not over-mix it. Over-mix reacts gluten in the batter which results in tough, dense and dry muffins.
How to Store
- These muffins will stay fresh in an air-tight container on the counter for 2 – 3 days.
- Store the muffins in the refrigerator for up to 4-5 days in an air-tight container.
- Pack each muffin in a plastic wrap and add a layer of foil. Now place them in a Zip-loc bag or an air tight container. Freeze them for upto a month.
Peach Cobbler Muffins
Peach Cobbler Muffins
- 2 cup all-purpose flour (240 grams) plus one tablespoon
- ½ teaspoon salt (3.5 grams)
- 2 teaspoon baking powder (10 grams)
- 2 eggs
- ¼ cup melted butter (57 grams)
- ½ cup castor sugar (100 grams)
- 1 teaspoon vanilla extract (5 grams)
- ½ cup milk (125 ml)
- 2 tablespoon peach juice (30 ml)
- 1 ½ cup peach chunks (22 ounces)
Peach Cobbler Streusel
- ¼ cup butter (cut in pieces) (57 grams)
- ⅓ cup all-purpose flour (42 grams)
- ⅓ cup castor sugar (70 grams)
- ½ teaspoon cinnamon powder (2 grams)
Peach Cobbler Muffin
- Streusel Mixture: Add all ingredients in a bowl, mix together using a pastry blender or fork. Set aside until it becomes a crumble.
- Pre-heat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Cut the peaches in very small pieces.
- Take a medium sized bowl and sift together flour, salt, and baking powder. Whisk and set aside.
- Take a large bowl and beat together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
- Now add the dry ingredients into the wet mixture. Using a whisk start stirring until just combined. Do not overmix.
- Add one tablespoon of flour and toss one cup peaches. This will prevent sinking of the pieces.
- Using an ice-cream scoop, scoop out the muffin batter into the liners. This will make15 muffins.
- Sprinkle the rest of ½ cup peaches chunks on top of the muffins.
- Now sprinkle the streusel over the tops of the muffins.
- Bake the muffins at 425 F for the first five minute and then reduce the heat to 350F. Bake for another 15 – 18 minutes until a toothpick inserted comes out clean.
- Cool muffins in pan for 5 minutes. Place the muffins on the wire rack to cool completely.
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