Bakery Style Peach Cobbler Muffins

June marks the beginning of peach season, so what better way to celebrate than to bake them into delicious little muffins?!
Bakery Style Peach Cobbler Muffins Bakery Style Peach Cobbler Muffins
I love any fruit-filled muffin and these are no exception. They are moist, sweet and packed full of soft succulent peach bits. After a couple of minutes baking in your oven, your whole house will smell like peach cobbler… it’s absolutely wonderful!
Bakery Style Peach Cobbler Muffins
 
Prep time
Cook time
Total time
 
Sky-high bakery style peach cobbler muffins. These little gems are moist, sweet and packed full of soft succulent peach bits. They're perfect for summer!
Author:
Yield: 12 muffins
Ingredients
  • 2 c. all-purpose flour
  • ¾ c. granulated sugar
  • 4 tbsp. butter, room temperature
  • 1 c. buttermilk
  • 1 egg
  • ¾ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ tsp. cinnamon
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1½ c. fresh peaches, in ¼”-½” cubes

  • Topping:
  • 2 tbsp. butter, melted
  • 2 tbsp. coarse sugar
  • ½ tsp. cinnamon
Directions
  1. Preheat the oven to 400 degrees. Spray or line a 12 cup muffin pan.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and granulated sugar. Whisk and set aside.
  3. In the bowl of a stand mixer, combine buttermilk, butter, egg, vanilla and almond extracts. Beat on medium speed for 30 seconds. With mixing speed on low, slowly pour in the dry ingredients. Once combined, remove bowl from stand and fold in peaches.
  4. Using a cookie scoop, fill each muffin cup ¾ of the way full. Combine topping ingredients in a small bowl, then using a pastry brush or a spoon, spread the mixture lightly over each muffin top.
  5. Bake for the muffins for 5 minutes at 400 degrees, then turn down the oven to 350 degrees and continue baking for 20-22 minutes (tops should be golden brown), or until a cake tester inserted into the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes. Transfer muffins to a wire rack to cool completely.
Notes
-These muffins are great with other fresh fruit added in such as blueberries, raspberries or strawberries.


Recipe source: slightly adapted from Back in the Day Baker, Peach Cobbler Muffins
**NOTE: The pictures above have been UPDATED! The recipe is still the same!**