These Peach Cobbler Muffins are soft, fluffy, and packed with juicy peaches, bringing all the flavors of a classic peach cobbler into a convenient handheld treat.
These Peach Cobbler Muffins combine the cozy flavors of a classic Southern peach cobbler with the convenience of a soft, fluffy muffin. Filled with juicy peaches and flavored with warm cinnamon and vanilla, these muffins are moist, tender, and bursting with sweet fruit in every bite.
For more delicious fruit filled muffins you have to check out my Cranberry Orange Muffins, Blueberry Crumble Muffins, and Apple Muffins.
Table of Contents
Recipe Ingredients
Peaches – Make sure your peaches are ripe, sweet, and juicy. You can’t make up for it with sugar!
Buttermilk – Buttermilk makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing.
Vanilla Extract and Cinnamon – These create a mellow, fragrant taste that blends well with the peach flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – A handful of dried cranberries or ½ cup of chopped nuts, like pecans or walnuts, mixed with peaches can enhance the flavor and add crunch or tang.
How to Make Peach Cobbler Muffins
Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray or line a 12-cup muffin pan.
Step 2: In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. Whisk and set aside.
Step 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 the bowl from the stand and fold in the peaches.
Step 4: Using a cookie scoop, fill each muffin cup three-quarters of the way full. Combine topping ingredients in a small bowl, then, using a pastry brush or spoon, spread the mixture lightly over each muffin top.
Step 5: Bake the muffins for 5 minutes at 400 degrees Fahrenheit (200 degrees Celsius), then turn down the oven to 350 degrees Fahrenheit (175 degrees Celsius) 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 the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.
FAQs
Yes, you can use frozen or canned peaches. If using frozen, make sure to thaw and drain them to remove excess moisture. Canned peaches should also be drained before adding them to the muffin batter.
Insert a cake tester or toothpick into the center of the muffin—if it comes out clean, they are done.
Storage information
STORE muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, FREEZE muffins in a freezer bag for up to 3 months.
To REHEAT, microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.
More Delicious Recipes to Try
Peach Cobbler Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 4 Tbsp butter - room temperature
- 1 cup buttermilk
- 1 large egg
- 3/4 teaspoon baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups fresh peaches - cut into 1/4"-1/2" cubes
Topping
- 2 Tbsp butter - melted
- 2 tablespoon coarse sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 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 the bowl from the stand and fold in the peaches.
- Using a cookie scoop, fill each muffin cup three-quarters of the way full. Combine topping ingredients in a small bowl, then, using a pastry brush or spoon, spread the mixture lightly over each muffin top.
- Bake the muffins for 5 minutes at 400 degrees Fahrenheit (200 degrees Celsius), then turn down the oven to 350 degrees Fahrenheit (175 degrees Celsius) 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 the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.
My new favorite muffin recipe! They’re so good! Cannot recommend them enough!
Great recipes. I loved them, and tried them for our parties.
THANK YOU
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?
Could I use flash frozen peach slices?