Peach Cobbler Muffins

Fresh, ripe, juicy peaches baked in a sweet, tender cinnamon muffin crowned with a cinnamon streusel topping. The flavors of peach cobbler in a muffin. 

Bizzy Bakes, is my Secret Recipe Club blog this month. Chaya and I have had fun following each others baking blogs for a long while now. She participates in Muffin Mondays and has an entire section devoted to muffins. Since we’re muffin lovers at our house too, a muffin was the obvious choice.

There were so many muffins that looked delicious, but her Peach Cobbler Muffins are perfect for this time of year. I picked up some big juicy, ripe peaches at the South Jordan Farmers market.

I used my favorite muffin recipe that works well at my altitude, substituting peaches for blueberries and adding cinnamon to the batter and streusel topping. Peaches added more volume to the batter and I had enough batter to make 15 muffins. You could reduce the amount of peaches used, but I wouldn’t. I loved having it loaded with peaches.

A peach cobbler muffin is such a fun idea. I don’t know why I haven’t tried using peaches in a muffin before – they’re delicious!. Thanks Chaya for sharing this delicious idea.

I’m also linking this post up to a new bread baking group, Twelve Loaves. This month’s Twelve Loaves’ challenge is Bread with Summer Fruit. Bake a bread, yeast or quick bread, loaf or individual, filled, stuffed, studded or topped with your favorite fresh summer fruit or berries. Visit Lora, The Cake Duchess, Barb, Creative Culinary, Jamie, Life’s a Feast or Lisa, Parsley, Sage and Sweet, for more information on how you can join in the baking fun.

Peach Cobbler Muffins

Yield: 15 muffins

Peach Cobbler Muffins


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 cups fresh peaches, diced (about 2 large peaches)
  • Streusel Topping
  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vegetable oil


Streusel Topping

In a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.


Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches.

Fill muffin cups 2/3 full with muffin batter. (Don't over fill.) Sprinkle muffins with topping.

Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.

When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Visit the Secret Recipe Club for information on how to join in the fun. Stop by Bizzy Bakes for more great muffin recipe, as well as great gluten-free, meatless Monday recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.

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    Leave a Comment:

  1. says

    First off, want to say THANK YOU! This recipe is amazing! Really good, the muffins turned out fluffy, not to sweet and not to tart, they were perfect. My father brought me about 10 pounds of fresh peaches and after making peach cobbler twice, I was tired of it, but didn’t know what else to do with the peaches. I didn’t want them to go to waste, and unfortunately my kids do not like fresh peaches straight off the farm. So this was a saving grace, they are easy, delicious and got my kids seal of approval. I will be sending your website to all my family and friends. I can’t wait to try all of the other recipes you have.

  2. Catherine says

    We have a peach farm down the road from us and with five active children in the house it’s always good to have yummy things on hand. I made a double batch of the streusel topping for starters (cause I know my kids) and then used a half cup of low fat milk plus a couple tablespoons of flavored baileys coffee creamer in the recipe. I used two cups of ripe peaches but also threw in about a half cup of diced green peach for tartness and texture. I didn’t double the muffin recipe – other than a little more liquid with the addition of cream and a little more fresh peach I used the same amounts. Still i got three dozen muffins – one dozen regular sized and two dozen minis. Because I had doubled the topping I was able to cover all 36 muffins and they are some of the best muffins we have ever made!

  3. Sarah B. says

    Awesome!!!!!! And so yummy! I added cherries to it and it made it so much more a summer treat. Yum yum!