Peach Cobbler Muffins Recipe

Sharing is caring!

Peach Cobbler Muffins Recipe

Originally published August 27, 2020. Updated on 4/6/2021

This Peach Cobbler Muffins recipe makes muffins that are not only cute, they're bursting with fresh peach flavour... inside and out!

I’m someone who loves to use fruit in muffins... like in my Apple Blueberry Muffins, Healthier Apple Oatmeal Muffins, and Maple Pumpkin Spiced Muffins.

I love using fruit in muffins not only for the colour and flavour, but for the moisture. Getting the moisture from fruit pulp or juice, IMHO, make for a nicer - and probably healthier - muffin than those that get it from milk.

So, when I went on my recent “It’s peach season, I’m going to develop a TON of peach recipes!” binge, of COURSE I was going to make a peach muffin.

I debated the possibilities. I could add a bit of spice, or I could go a bit more savoury (Like I did in my Rosemary Peach Balsamic Scones).

It’s corn season, so I debated doing a sweeter, peach variation of my Breakfast Corn Muffins recipe.

In the end, I was in the mood for dessert at the time, so my mind wandered to peach cobbler. I thought of my Pina Colada Muffins, and how much fun - and pretty - it can be to have a topping on a muffin.

At first, I planned to do basically a peach streusel muffin, along the lines of my Cardamom Pear Streusel Muffins... but then I expanded out from there.

Peach Cobbler Muffins

Having shredded peach in the muffin itself is great for flavour and texture, but what if I chopped up some peaches and used it on TOP of the muffins, underneath the streusel?

I’d never used fruit as a topping before, but it worked beautifully!

The resulting muffin had a great flavour and texture, both as the actual muffin base, and in the topping. It's a fun muffin, and looks cute!

I rarely bother with cupcake liners for muffins, but they look cute with these!

Anyway, on to that Peach Cobbler Muffins Recipe!

Print Recipe Pin Recipe Save Recipe Saved!

5 from 1 vote

Peach Cobbler Muffins

These peach cobbler muffins are not only cute - and fun to eat - they're bursting with fresh peach flavour... inside and out!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast, brunch, muffins, peach cobbler, peaches

Servings: 12 Muffins

Calories: 225kcal

Author: Marie Porter

Equipment

Muffin Tin

Ice Cream Scoop

Ingredients

Streusel "Cobbler" Topping

• ¼ cup All-Purpose Flour
• ¼ cup Granulated Sugar
• Pinch Salt
• 2 Tbsp Butter chopped

Muffins

• 2-¼ cups All-Purpose Flour
• 1 cup Granulated Sugar
• 2 tsp. Baking Powder
• ½ tsp Salt
• 2 Large Eggs lightly beaten
• ¾ cup Milk
• ½ cup Butter melted and cooled
• 1 Tbsp Lemon Juice
• 1 tsp. Vanilla Extract
• 2 Fresh peaches

Instructions

Streusel "Cobbler" Topping:

• In small bowl, mix together flour, sugar, and salt.
• Use a pastry cutter or two forks to cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Muffins

• Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
• In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
• In another bowl, combine eggs, milk, melted butter, lemon juice, and vanilla
• Grate one peach, chop the other into small pieces - keep them separate!
• Add shredded peaches and the egg mixture all at once to the flour mixture, stir just until moistened (batter should be lumpy.)
• Divide batter between 12 prepared muffin cups, filling each to almost full. I like to use an ice cream scoop for this.
• Sprinkle chopped peaches over each muffin cup
• Sprinkle streusel topping over peaches, gently pat down a little.
• Bake in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition

Calories: 225kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 286mg | Potassium: 83mg | Fiber: 1g | Sugar: 24g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

Related posts:

Raspberry-Nectarine Muffins Recipe Homemade Pickled Carrots - Two Ways Roasted Corn Salsa Verde for Canning Peameal Bacon and Back Bacon Recipes