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!

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Bakery Style Peach Cobbler Muffins

Bakery Style Peach Cobbler Muffins Recipe

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!
4.50 from 2 votes
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Course: Breads & Muffins, Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 209kcal
Author: Andrea
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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 4 Tbsp butter - room temperature
  • 1 cup buttermilk
  • 1 egg
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 cups fresh peaches - cut into 1/4"-1/2" cubes


  • 2 Tbsp butter - melted
  • 2 Tbsp coarse sugar
  • 1/2 tsp cinnamon


  • Preheat the oven to 400 degrees. Spray or line a 12 cup muffin pan.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and granulated sugar. Whisk and set aside.
  • 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.
  • 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.
  • 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.


-These muffins are great with other fresh fruit added in such as blueberries, raspberries or strawberries.


Calories: 209kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 362mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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!**

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Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. I am just making them now! Smell so good! My batterh was very runny! Not sure if that is what the batter is suppose to be like?