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Bird's-eye view of two peach cobbler muffins on a white surface, each with a golden-brown crumb topping and visible peach pieces.

Peach Cobbler Muffins: Fluffy Bites of Summer Bliss

Buttery peach cobbler muffins with cinnamon sugar topping, ready in 35 minutes. Made with fresh or canned peaches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast / Dessert
Cuisine American
Servings 12 servings
Calories 180 kcal

Ingredients
  

  • 2 cups All-Purpose Flour (or gluten-free blend) 250 g
  • 3/4 cup Granulated Sugar (or coconut sugar) 150 g
  • 1 tbsp Baking Powder 14 g, ensure it's fresh
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt consider sea salt
  • 1 cup Milk (dairy or dairy-free) 240 ml
  • 1/2 cup Unsalted Butter 113 g, melted, can substitute with oil
  • 2 large Eggs can substitute with flax eggs
  • 1 tsp Vanilla Extract use pure extract
  • 1 cup Fresh or Canned Peaches about 150 g, diced, well-drained if canned
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Brown Sugar (or turbinado sugar for a crunch) 50 g
  • 1 tsp Ground Cinnamon
  • 2 tbsp Brown Sugar (or coconut sugar) 25 g

Instructions
 

  • Preheat oven and line pan:

    Heat oven to 350°F (175°C). Place paper liners in a muffin pan.

  • Whisk dry ingredients together:

    In a large bowl, combine flour, sugar, baking powder, baking soda, and salt with a whisk.

  • Blend wet ingredients:

    In another bowl, blend milk, melted butter, eggs, and vanilla until uniform.

  • Combine wet and dry mixtures:

    Pour wet mixture into dry mixture and stir gently until just incorporated.

  • Fold in diced peaches:

    Carefully fold the diced peaches into the batter.

  • Fill muffin cups:

    Divide batter among muffin cups, filling each about two-thirds full.

  • Make and sprinkle topping:

    In a small bowl, stir together cinnamon and brown sugar for the topping, then sprinkle over each muffin.

  • Bake until golden:

    Bake for 18-20 minutes until golden and a toothpick inserted in the center comes out clean.

  • Cool muffins on rack:

    Let muffins cool in the pan for 5 minutes, then move them to a wire rack to cool fully.
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