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.
Why This Recipe Works?
Summers are here and it means so is the season for aplenty of fresh and in-season produce of fruits and vegetables to pick from and fill our homes with. June means we have abundant of peaches here in Virginia and I am a sucker for incorporating these fruits in my bakes throughout Summers.
The citrusy and flavorful fruits not only add colors to the cakes and cookies but it also adds to the texture and most importantly flavor of the bake. So, here is another fantastic recipe to compliment your potlucks and picnics. These simple muffins will be your next favorite.
I am also a muffins lover and I have shared so many recipes with you over the past few months including Lemon Poppy Seed Muffins, Orange Muffins, Old-Fashioned Blueberry Muffins, Apple Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
Earlier this April, I shared my Peach Cobbler Pound Cake recipe and it was an instant hit. I received a lot of comments and messages on how easy it was to put together the cake and my readers loved the texture and flavor of the cake. So, I thought to share my famous Peach Cobbler Muffins recipe with you all today. Imagine the peach cobbler pound cake being served as little pieces of heaven packed with peachy flavor.
Fresh or Canned Peaches
Peaches are in abundance in the market. I usually like to get mine from the local farmer’s market. You would want to get fresh and ripe peaches for this recipe. For fresh peaches make sure to peel off the skin otherwise it will be very chewy.
If you are out of the fresh fruit, feel free to use the canned peaches. I used canned for this recipe.
Streusel or Cobbler Mixture
The streusel or cobbler mixture is really easy to put together. If you would like to give it more richness, use brown sugar instead of the white sugar.
These light and tender muffins are great with the peaches but there are a couple of varieties you can try with them.
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: Want to take these muffins a step further? Reduce the quantity of peaches to half and add a fruit of your choice such as 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.
You require a few simple ingredients to make these muffins readily available in the pantry.
Peaches (juice + chunks)
Note: Use the ingredients at room temperature for this recipe to get the best results. Also, make sure to drain the canned peaches before adding to the cake.
Step 1: Streusel Mixtures: Add all ingredients in a bowl, mix together using a pastry blender or fork. Set aside until it becomes a crumble.
Step 2: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
Step 3: Cut the peaches in very small pieces.
Step 4: Take a medium sized bowl and sift together flour, salt, and baking powder. Whisk and set aside.
Step 5: Take a large bowl and beat together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
Step 6: Now add the dry ingredients into the wet mixture. Using a whisk start stirring until just combined. Do not overmix.
Step 7: Add one tablespoon of flour and toss one cup peaches. This will prevent sinking of the pieces.
Step 8: Using an ice-cream scoop, scoop out the muffin batter into the liners. This will make 15 muffins.
Step 9: Sprinkle the rest of ½ cup peaches chunks on top of the muffins.
Step 10: Now sprinkle the streusel over the tops of the muffins.
Step 11: Bake the muffins at 425 F for the first five minute and then reduce the heat to 350 F. Bake for another 15 – 18 minutes until a toothpick inserted comes out clean.
Step 12: Cool muffins in pan for 5 minutes. Place the muffins on the wire rack to cool completely.
Cut the Peaches in Small Chunks: Make sure to cut the peaches in small chunks. Large chunks will go down to the bottom because of being heavy. It will also add too much moisture in the muffins keeping the muffins too wet.
Toss the Peaches Chunks in Flour: Make sure to toss the peach chunks in flour so that they will distribute equally throughout the muffins and 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. It should work fine.
Take the Muffins Out at 5 Minutes: You want to ensure to take out the muffins out of the muffin pan after five minutes. If you will let them cool in the pan they will cook further and make the texture too dense and tough.
Cool the Butter: This recipe calls for melted butter. Make sure to let it cool before incorporating in the mixture. If you add the hot butter in the batter it might cook up the eggs.
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.
How to Store
Storing these peach cobbler muffins is simple. Just follow the simple instructions below.
On the Counter: These muffins will stay fresh in an air-tight container on the counter for 2 – 3 days.
In the Fridge: These muffins will keep fresh in the fridge for up to 4-5 days.
In the Freezer: 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. These will stay fresh in the freezer for 1 month.
More Muffin Recipes You'll Love
- Old-Fashioned Blueberry Muffins
- Banana Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Chocolate Chip Muffins
If you have tried this recipe and loved it, please leave a rating and comment below. Your valuable feedback means a lot and helps me to tailor the content on the blog accordingly.
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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.