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Homemade Peach Cobbler Muffins

Peach Cobbler Muffins

These peach cobbler muffins blend the flavors of classic Southern cobbler with fresh, juicy peaches, a cinnamon-kissed streusel crumble, and a tender, moist crumb. Perfect for breakfast, snacks, or any time you crave comfort and sunshine in muffin form.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Southern
Servings 12 muffins
Calories 210 kcal

Equipment

  • 1 Muffin tin
  • 12 Paper liners or grease well
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

Muffins

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup milk dairy or non-dairy substitute
  • 0.5 cup unsalted butter melted; or substitute vegetable oil
  • 2 tsp vanilla extract alcohol-free preferred
  • 1.5 cups fresh peaches peeled and diced; can use thawed, well-drained frozen or canned

Streusel Topping

  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour
  • 0.25 cup rolled oats optional
  • 2 tbsp unsalted butter melted
  • 0.5 tsp ground cinnamon

Instructions
 

Prepare Muffin Tin

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

Streusel Topping

  • In a small bowl, mix brown sugar, 1/4 cup flour, oats (if using), 2 tbsp melted butter, and 1/2 tsp cinnamon. Stir until crumbly and set aside.

Muffin Batter

  • In a large bowl, whisk together 2 cups flour, baking powder, 1 tsp cinnamon, and salt.
  • In another bowl, whisk eggs, granulated sugar, milk, melted butter, and vanilla until well combined.
  • Pour the wet ingredients into the dry and stir just until combined. Gently fold in the peach pieces.
  • Divide the batter among muffin cups, filling each about two-thirds full.
  • Generously sprinkle streusel topping over each muffin.
  • Bake for 18 to 22 minutes, or until a toothpick comes out clean or with a few crumbs attached.
  • Let muffins cool in the pan for at least 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days. Muffins can be frozen for up to 2 months. Warm briefly in a microwave before serving. For dairy-free, substitute milk and butter with plant-based alternatives. Swap peaches for nectarines or your favorite berries, or fold in nuts for variety.