June marks the beginning of peach season, so what better way to celebrate than to bake them into delicious little 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!
Peach Cobbler Muffins Recipe
Peach Cobbler Muffins are the perfect summer treat! Moist, sweet, and full of juicy peaches, they’ll make your summer mornings even better.
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Servings: 12
Calories: 210kcal
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.
NOTES
Recipe Source: Slightly adapted from Back in the Day Baker, Peach Cobbler Muffins.
-These muffins are great with other fresh fruit added in, such as blueberries, raspberries, or strawberries.
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.
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 387mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 48mg | 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!**
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?