November 17, 2023Review Recipe
Table of Contents
These moist peach cobbler muffins are packed with juicy peaches and a crumbly golden brown streusel on top. They would be a scrumptious addition to your breakfast table!
Peach Cobbler Muffin Ingredients
Peaches provide a burst of yummy freshness, while cinnamon and nutmeg add a warm, slightly spicy undertone reminiscent of classic cobbler.
A streusel crumble with brown sugar and oats adds crunch and caramelized sweetness to the dish.
For The Muffins:
- 2 cups of all-purpose flour plus 1 tablespoon more
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 2 eggs
- ¼ cup of salted butter, melted and cooled to room temperature
- ½ cup of granulated sugar
- 1 teaspoon of vanilla extract
- ½ cup of milk
- 2 tablespoons of peach juice (from the can of peaches)
- 2 (15-ounce) cans of peaches in juice
You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.
For The Streusel Topping:
- ¼ cup of salted butter, cold and cut into cubes
- ⅓ cup of all-purpose flour
- ⅓ cup of granulated sugar
Substitutions And Additions
FRUIT: While peaches are the stars of this show, you could always switch up the fruit you are using in the recipe.
Replace the peaches with strawberries, cherries, blueberries, or raspberries for a different flavor of muffin.
Or you could even mix half of the peaches and half of another fruit for a mixed fruit combination.
TOPPING: A popular way to simplify the crust topping in a cobbler recipe is to use cake mix as an alternative to making your own crust topping.
It doesn’t taste quite the same, but for the ease it offers, it can be worth it. I recommend using a vanilla cake mix to do this.
You can also get creative with your streusel by adding chopped nuts like pecans or walnuts for extra crunch and nutty flavor.
Incorporate a pinch of sea salt or a drizzle of honey to enhance the sweet and savory contrast.
CINNAMON: You could add a teaspoon of cinnamon to your streusel topping to give it subtle spice.
Alternatively, you can experiment with other spices like cardamom or nutmeg for a unique twist.
These spices can add complexity and depth to the flavor without drastically changing the overall character of the muffins.
BROWN SUGAR: You can substitute brown sugar with coconut sugar or a sugar substitute like stevia.
Keep in mind that the sweetness level may vary, so adjust to your taste.
MILK: Feel free to use any milk of your choice, whether it’s whole milk, skim milk, almond milk, or soy milk.
The type of milk you use can subtly alter the flavor and richness of your muffins.
BUTTER: If you prefer a dairy-free option, you can substitute the butter with vegan butter or coconut oil.
This alteration will give your muffins a slightly different flavor profile while keeping them moist and delicious.
EGGS: For a vegan option, substitute each egg with a flax egg (one tablespoon of ground flaxseed mixed with three tablespoons of water).
This will maintain the binding properties of eggs in the recipe while making it suitable for those with dietary restrictions.
VANILLA EXTRACT: Swap out the vanilla extract for almond extract for a subtle almond flavor or bourbon extract for a hint of warmth and depth.
These alternatives can give your muffins a distinct aroma.
How To Make This Peach Cobbler Muffins Recipe
Let’s get started by first making the batter for these yummy muffins before topping them with streusel and baking.
STEP ONE: Preheat oven to 425°F. Combine flour, salt, and baking powder in a small bowl and set it aside.
STEP TWO: In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
STEP THREE: Dump the dry ingredients into the milk and egg mixture in the large bowl and stir gently, just until combined. Do not overmix.
OUR RECIPE DEVELOPER SAYS
Do not over stir the batter; otherwise, the muffins will be too dense and tough.
STEP FOUR: Drain the peaches, making sure you have added the two tablespoons of juice to the batter before discarding (see step two above).
STEP FIVE: Dice the peaches into very small pieces. Large chunks will weigh down the batter and add too much moisture.
Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.
STEP SIX: Toss one cup of cubed peaches with one tablespoon of flour and fold them into the muffin batter.
Make sure you are measuring the one cup of peaches once chopped, as they will condense down. Don’t measure the peach halves as one cup.
Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.
STEP SEVEN: Divide the batter between the 12 muffin cups lined with paper liners or sprayed with nonstick cooking spray.
Use a large ice cream scoop to fill each cavity about three-quarters of the way full.
STEP EIGHT: Prepare the streusel by combining the flour, sugar, and cold cubed butter in a small bowl.
Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
STEP NINE: Sprinkle a few pieces of diced peaches over the top of the muffins. Then sprinkle streusel over the tops of the muffins.
STEP TEN: Bake at 425°F for six minutes.
Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of a muffin comes out clean.
STEP ELEVEN: Cool the muffins in the muffin tin for five minutes. Remove the muffins to a wire rack to finish cooling.
Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.
How To Serve
MORE COBBLER MUFFIN RECIPES
Whether you plan to enjoy them right away or save some for later, here are some handy storage tips.
MAKE AHEAD: To save time in the morning or prepare these muffins for a special occasion, make the muffin batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.
When you’re ready to bake, simply scoop the batter into muffin cups and proceed with the recipe as usual.
This will give you fresh, warm muffins with minimal effort in the morning.
ON THE COUNTER: These easy peach cobbler muffins can be stored in an airtight container on the counter for two to three days.
IN THE FREEZER: You can freeze these muffins for up to one month in an airtight container or Ziploc bag.
Why We Love This Recipe
IRRESISTIBLE PEACH FLAVOR: These muffins are packed with the taste of juicy, ripe peaches.
EASY TO MAKE: With clear step-by-step instructions and helpful tips, it’s accessible to cooks of all levels, ensuring a successful baking experience.
TEXTURE: The muffins strike a perfect balance between a moist, cake-like crumb and a delectably crunchy streusel topping.
VERSATILITY: Whether you want to use fresh, frozen, or canned peaches or experiment with different spices and mix-ins, this recipe is highly adaptable.
Our peach cobbler muffins recipe has an abundance of juicy peaches in every bite and a sweet buttery streusel on top of each muffin. The best part of this perfect recipe is that it uses canned peaches, so you can enjoy the freshness year-round.
Frequently Asked Questions
These muffins can be stored in an airtight container for two to three days.
You can freeze muffins in either an airtight container or a Ziploc bag for up to one month.
You can use fresh peaches. The only consideration would be the peach juice in this recipe added to the batter. You could add fruit juice from your fridge in its place.
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Peach Cobbler Muffins
- 2 cups all-purpose flour, plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted and cooled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice, from the can of peaches
- 2 cans peaches in juice (15-ounce cans)
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
- Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
- Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding — see above).
- Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
- Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.
- Sprinkle a few pieces of diced peaches over the top of the muffins.
- Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
- Sprinkle streusel over the tops of the muffins.
- Bake at 425°F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
- You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.
- Do not over stir the batter; otherwise, the muffins will be too dense and tough.
- Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.
- Make sure you are measuring the 1 cup of peaches once chopped as they will condense down. Don’t measure the peach halves as 1 cup.
- Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.
- Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.
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