Name: Peach Cobbler Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Muffins:; 2 cups all-purpose flour, plus 1 tablespoon; ½ teaspoon salt; 2 teaspoons baking powder; 2 eggs; ¼ cup salted butter, melted; ½ cup granulated sugar; 1 teaspoon vanilla extract; ½ cup milk; 2 tablespoons peach juice (from canned or fresh peaches); 1 cup chopped peaches (fresh, canned, or frozen); Streusel Topping:; ¼ cup cold salted butter; ⅓ cup all-purpose flour; ⅓ cup granulated sugar

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These peach cobbler muffins bring together the soft, fluffy texture of a muffin with the sweet, juicy flavor of peaches and a buttery crumb topping. I love how every bite tastes like a little piece of summer.

Peach Cobbler Muffins

Why You’ll Love This Recipe

I like this recipe because it combines the comfort of peach cobbler with the convenience of a muffin. I can grab one for breakfast, pack it in a lunchbox, or enjoy it as a sweet snack with coffee. The crumb topping gives it that irresistible bakery-style finish, and the hint of peach juice in the batter makes the muffins extra moist and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Muffins:

2 cups all-purpose flour, plus 1 tablespoon more
½ teaspoon salt
2 teaspoons baking powder
2 eggs
¼ cup salted butter, melted
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk
2 tablespoons peach juice (from canned peaches or fresh if available)
1 cup chopped peaches (fresh, canned, or frozen)

Streusel Topping:

¼ cup cold salted butter
⅓ cup flour
⅓ cup granulated sugar

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, I whisk together flour, salt, and baking powder.
In another bowl, I beat eggs with melted butter, sugar, vanilla, milk, and peach juice until well combined.
I fold the wet ingredients into the dry mixture, being careful not to overmix.
I gently stir in the chopped peaches.
To make the streusel topping, I cut cold butter into the flour and sugar until crumbly.
I spoon the muffin batter into the prepared tin, filling each about ¾ full.
I sprinkle the streusel mixture over the top of each muffin.
I bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
I let the muffins cool slightly before serving.

Servings and timing

This recipe makes about 12 muffins. I spend about 15 minutes preparing them and 25 minutes baking, so in 40 minutes I have fresh, warm muffins ready to enjoy.

Variations

I like switching things up depending on what I have on hand. Sometimes I add a pinch of cinnamon or nutmeg to the batter for a spiced flavor. If I want extra sweetness, I drizzle a simple glaze of powdered sugar and milk over the muffins once they cool. For a tropical twist, I have swapped peaches for nectarines or mango.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 2 months. To reheat, I warm them in the microwave for about 20 seconds or in a low oven for a few minutes until soft and fresh again.

FAQs

Can I use fresh peaches instead of canned?

Yes, I use fresh peaches when they’re in season. I just peel and dice them before folding them into the batter.

Can I make these muffins ahead of time?

Yes, I bake them the night before and store them in an airtight container so they’re ready for breakfast or snacks the next day.

How do I keep the streusel topping from sinking?

I make sure the topping is crumbly and cold before sprinkling it over the batter so it bakes up crispy instead of melting in.

Can I make these muffins dairy-free?

Yes, I swap the butter for dairy-free margarine and use almond or oat milk instead of regular milk.

Can I add nuts to the recipe?

Yes, I like adding chopped pecans or walnuts to the streusel for extra crunch.

Conclusion

I love how these peach cobbler muffins combine simple ingredients into something so special. They’re soft, sweet, and topped with the perfect crumbly streusel. Whether I bake them for breakfast, brunch, or an afternoon treat, they always disappear fast.