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. If you love peaches, you’ll love these Peach Cobbler Muffins!
The idea for these muffins came from Bizzy Bakes. She participates in Muffin Mondays and has an entire section devoted to muffins.
There were so many muffins that looked delicious, but her Peach Cobbler Muffins looked like a must make. I picked up some big juicy, ripe peaches at the South Jordan Farmers market with these muffins in mind.
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.
Pick up some peaches while you still have a chance and give these a try. You’ll be glad you did.
Peach Cobbler Muffins
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 cups fresh peaches diced (about 2 large peaches)
- 4 tablespoons sugar
- 1 tablespoon flour
- ½ teaspoon cinnamon
- 2 teaspoons vegetable oil
Instructions
- Streusel ToppingIn a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.
- Muffins
- 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 ⅔ 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.
More peach recipes you might like:
Fresh Peach Coffee Cake, Barbara Bakes
Peaches and Cream Ebleskivers, Barbara Bakes
Raspberry Peach Cobbler, Barbara Bakes
Peach Hand Pies, Shugary Sweets
Peaches and Cream Ice Cream, Pint Size Baker
Peaches and Cream Stuffed French Toast, Two Peas and Their Pod
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Karie Thomas
Just made these this morning…my 14 and 16 yr old sons and I LOVE them!
Thank you for the recipe as we are looking for different ways to use up the peaches from our peach tree.
(My 16 yr old didn’t even put butter on it and he ALWAYS puts butter on his muffins before eating them.)
Barbara Schieving
Thanks Karie – glad they were a hit! I haven’t made them yet this year. I need to change that soon.
Charlene
For the recipe is it white or brown sugar
Barbara Schieving
Hi Charlene – it’s white (granulated) sugar.
2 sisters recipes
Love this peach cobbler in a MUFFIN- My favorite! great recipe Barbara – thanks for sharing and I will be pinning it too!
Mala Singh
Will try this combination for son, he loves muffin.
Kimberly B
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.
Catherine
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!
Barbara Schieving
Hi Catherine – how lucky to have a peach farm down the road! Sounds like delicious additions. I haven’t made these muffins yet this year. Thanks for the reminder.
Sarah B.
Awesome!!!!!! And so yummy! I added cherries to it and it made it so much more a summer treat. Yum yum!
Hannah
Can I use frozen peaches?
Barbara Schieving
People have told me canned peaches work well, so I assume frozen peaches would work as well. Let me know. Thanks!
Shannan
I have used frozen every time. They have always turned out great for me.
Erin Luper
These look delicious! Can’t wait to try them!
Shannan
Hi Barbara!
Thanks for sharing the recipe, I have two co-workers who LOVE peaches. Do the peaches need peeled first? I didn’t see that question anywhere.
Thanks again!
Barbara Schieving
Yes, peel the peaches first. Hope they enjoy them! 🙂
Shannan
These were delicious! I did peel them first, thanks for the reply. Did a double batch and there aren’t many left! My husband is requesting that they be done with apples next time. Thanks again for such a yummy recipe 🙂
Barbara Schieving
So glad they were a hit! FYI – I like to cook the apples a little bit before I add them. Unless you grate them, they don’t cook quickly enough in muffins.
Shannan
I wanted to follow up again and tell you we still love this recipe all these years later! I made them one year for my daughter’s teachers for teacher appreciation day – it is now a requested baked item. The staff gets very excited when they see me walk in with them. Looking forward to making them many times over!
Barbara Schieving
That’s so nice of you to take the time to let me know how much you and the staff enjoy them! Such a thoughtful thing for you to do 🙂
Faye
Your peach cobbler muffins look amazing!
Barbara Schieving
Thanks Faye – they taste as good as they look too.
Shelley C
Oh my gosh, that looks so fresh and delicious and just AWESOME. I love muffins, and these look absolutely perfect. What a great recipe to multi-task on this one! 🙂
Christina @ Sweet Pea's Kitchen
These muffins are calling my name! They look incredible! perfect for this time of year! 🙂
Jenni
These muffins are awesome and perfect for the delicious peaches in season right now! And great job combining two challenges into one, haha! 🙂 I will definitely be making these soon! 🙂
Jamie
These are great, Barbara! I love what fresh peaches add to baked goods and these simple flavorful treats are the best – and we’d all love these for breakfast! Thanks so much for baking these with us for Twelve Loaves!
Krista
Barbara,
I made these for breakfast this morning and they are fantastic. Moist and full of flavor. Thanks!
Barbara
Hi Kirsta – Thanks for taking the time to let me know you made and loved the muffins! Perfect way to enjoy our delicious Utah peaches. I’m making another batch this morning.
Lora @cakeduchess
I always make blueberry muffins when it’s blueberry season and can’t wait to try your peach cobber version. Fantastic topping on a lovely and moist muffin filled with sweet peaches:)Thanks for linking to us, Barbara:)
Barbara
I got an email question that I thought would be useful to answer on the post:
Can I substitute frozen peaches in this recipe?
I don’t know if I’ve ever baked with frozen peaches, so it will just be my best guess. The recipe I got the idea from said you could use canned peaches, so I’m sure frozen peaches would be an even better substitution.
I’ve seen recipes that used frozen blueberries in muffins that added the frozen berries to the batter. I would be inclined to dice the peaches fairly small while frozen (or thawed slightly if they’re difficult to cut) and add them to the batter still frozen so they thaw during baking. Baking time might be slightly longer.
Or if thawing first or using canned peaches, be sure and drain well first. Also, if there was a lot of ice crystals on the peaches you would want to remove them or thaw them first.
Thanks for the great question! If you try using frozen peaches, please let me know.
Cheah
Peaches in a muffin…must be yummy. I like the ‘crown’!