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Peach Cobbler Muffins

These peach cobbler muffins are loaded with peaches and topped with a crunchy streusel crumb topping and would be a great way to start your day.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 258 kcal

Ingredients
  

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)

Streusel Topping

  • ¼ cup salted butter cold and cut into cubes
  • cup all-purpose flour
  • cup granulated sugar

Instructions
 

  • 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.

Notes

TIP: You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.
TIP: Do not over stir the batter; otherwise, the muffins will be too dense and tough.
TIP: 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.
TIP: 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.
TIP: Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.
TIP: Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.

Nutrition

Calories: 258kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 181mgPotassium: 260mgFiber: 2gSugar: 21gVitamin A: 527IUVitamin C: 6mgCalcium: 55mgIron: 2mg