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Homemade Peach Cobbler Muffins
Anne Newgent

Delicious Homemade Peach Cobbler Muffins

These delightful peach cobbler muffins are a perfect breakfast treat, featuring a tender crumb, sweet diced peaches, and a delicious crumbly streusel topping. Easy to make and bursting with flavor, they are sure to become a family favorite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cold salted butter
Muffin Batter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup butter room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups diced peaches about 3 peaches, peeled, pitted, and diced

Equipment

  • Oven
  • muffin pan
  • paper liners
  • Small Bowl
  • Pastry cutter or fork
  • Medium bowl
  • Electric mixer
  • Large Mixing Bowl
  • Whisk
  • Toothpick
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
  2. In a small bowl, mix 1/2 cup all-purpose flour and 1/2 cup granulated sugar, then cut in the cold salted butter using a fork or pastry cutter until pea-sized crumbles form; refrigerate the streusel topping.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, ground cinnamon, and 1/2 teaspoon salt, then set aside.
  4. In a large mixing bowl, cream the room temperature butter and 3/4 cup granulated sugar using an electric mixer on high speed for 2 minutes.
Mixing and Baking
  1. Scrape the sides of the bowl, add the large eggs and vanilla extract, then mix on low speed until combined before increasing to high speed for an additional minute.
  2. Alternate adding the dry flour mixture and milk to the wet ingredients with the mixer on low speed until just combined and no dry flour is visible, then gently fold in 1 heaping cup of the diced peaches.
  3. Divide the batter evenly among the muffin cups, filling each almost to the top, then place the remaining peaches on top and sprinkle with the refrigerated streusel mixture, pressing gently.
  4. Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 15-18 minutes, or until a toothpick inserted into a muffin comes out clean.
Cooling
  1. Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool for an additional 10 minutes before serving.

Notes

If you are using frozen peaches, you may need to add an additional 2-3 minutes to the baking time.