Description
Homemade Peach Cobbler Muffins are soft, fluffy, and filled with juicy peaches, then topped with a cinnamon-brown sugar crumble that tastes just like classic cobbler. Ready in about 30 minutes, they’re perfect for breakfast, brunch, or an easy sweet snack.
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (dairy or dairy-free)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, diced (drained if canned)
For the Topping:
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Fold in diced peaches evenly throughout the batter.
- Fill muffin cups about two-thirds full.
- Mix brown sugar and cinnamon together, then sprinkle generously over each muffin.
- Bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain canned peaches well to prevent soggy muffins.
- Do not overmix the batter — a few lumps are perfectly fine.
- For extra cobbler flavor, add a pinch of cinnamon to the batter.
- Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg