Peach Cobbler Muffins Recipe
Peach Cobbler Muffins are a tasty and refreshing treat to make during peach season. By using simple ingredients, these muffins are easy to make, satisfying and delicious!
I LOVE peach season. And it always goes by way too fast, so I like to make these Peach Cobbler Muffins as often as I can.
Peaches are perfect in these muffins, keeping them light, moist and incredibly tasty.
I love to wake up in the morning, whip up these muffins and share them with my loved ones.
These Peach Cobbler Muffins couldn’t be easier to make and will quickly become a favorite in your home.
(Note: If you liked Little Debbie’s muffins as a kid like I did, you’ll want to try my Mini Blueberry Muffins and Choc Chip Mini Muffins)
Main Ingredients and Substitutions
Each ingredient serves a purpose in this recipe, however, there are some substitutions you can make for dietary reasons if needed.
- Gluten Free Flour or Regular All Purpose Flour – You can use either depending on dietary needs, substituting at a 1:1 ratio.
- Baking Powder – Baking powder acts as a leavening agent in muffins, creating a light, fluffy, and evenly domed texture.
- Ground Cinnamon – While not necessary, the cinnamon adds a nice dimension of flavor to the fresh and juicy peaches.
- Whole Milk – Using whole milk in muffins contributes richness, tenderness, and a softer crumb due to its higher fat content compared to low-fat or skim milk. However, you can use either of those as well for the recipe if that is what you have on hand. Almond, soy or oat milk are good non-dairy options.
- Salted Butter – You can also use unsalted butter, however, I suggest adding a pinch of baking salt to enhance the flavors.
- Egg – Adds structure and acts as a binder for ingredients. Eggs also contribute to the moisture and richness of the muffins through their fat content.
- Dark Brown Sugar – Adds a deeper and richer flavor due to its higher molasses content
- Granulated Sugar – The obvious factor is adding sweetness to the muffins. However, granulated sugar also helps to create a tender and moist texture.
- Vanilla Extract – It adds a sweet and distinct flavor while also balancing and deepening the flavor of other ingredients.
- Peaches – I prefer to use fresh peaches in the muffin batter. However, you can use frozen peaches as they are more accessible and available all year round. If using frozen peaches, see instructions in the FAQ Section below to adjust the instructions.
When are peaches in season?
A big factor of when any fruit or vegetable is in season or not is the climate. Peach season may occur anywhere between April and October.
In general, peach season is during the summer. Making now the perfect time to enjoy these peach muffins.
How do I know if a peach is ripe for baking?
There are three ways to tell if a peach is ripe:
- Color: You will see a lot of red on peaches. However, the color that you want to look out for is a deep golden yellow in the background of the red.
- Feel: If the peach is firm to the touch or when you give it a light squeeze, it is not ready. However, when you give it a gently squeeze and can press and it feels softened with a slight give, it’s ready!
- Appearance/texture: When a peach is ready to eat, it will have a slight wrinkly texture around the stem of the peach. this is the best way to tell if a peach is ripe to eat or use in baking!
How to Make Peach Cobbler Muffins with Crumb Topping
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
They can be! You just have to use Gluten Free All Purpose Flour instead of the Regular All Purpose Flour.
You could! However, there is always the possibility that a change will affect the consistency of the muffins.
If you have other stone fruits on hand, that should be a 1:1 swap that does not impact that consistency of the batter.
If you use frozen fruit, that may add too much water to the batter. I do not recommend using frozen fruit.
First, make sure your streusel topping is ready to go before preparing the frozen peaches.
Next, chop the peaches into smaller chunks while frozen. Toss in flour before quickly adding them to the batter (do not thaw). You must bake the batter immediately instead of letting it rest per the normal instructions.
However, the other option is to rest the batter prior to folding in the frozen chunks of peaches that have been tossed in flour.
The baking time may take longer due to the frozen fruit so keep an eye on it and remove from the oven when a toothpick comes out of the center clean.
Nope! You can add right to the batter after dicing.
Store in an airtight container for up to 3 days at room temperature or in the fridge for 5 days.
Yes, you can freeze the muffins in a freezer-safe container or freezer-safe bag for up to 2 months.
Peach Cobbler Muffins Recipe
Ingredients
- 1/4 cup salted butter, melted
- 1 tbsp coconut oil
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 1/2 cup whole milk
- 1 1/2 cup all purpose flour, or gluten free all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 large peaches, diced small, should make about 1 cup of the diced peaches
Crumble Topping
- 2/3 cup all purpose flour
- 4 tbsp salted butter, melted
- 2 tbsp dark brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
Vanilla Glaze (Drizzle)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tsp milk
Instructions
- Preheat the oven to 375 degrees F
- In a large mixing bowl add the butter, sugars and egg
- Whisk until combined
- Add in the milk and vanilla extract, mix
- Once combined, fold in the dry ingredients
- Mix again until fully combined
- Fold in the diced peaches
- Set the batter aside to rest for 20-30 minutes
- While the batter rests, it's time to make the crumble topping
- Combine the melted butter, sugars, cinnamon and flour in a bowl
- Mix until combined and it has created a crumbly texture. If it too wet, add more flour 1 tbsp at a time.
- Line a muffin tin with muffin wrappers. Place each one in every other muffin mold (This is optional but I like to do it because it gives the muffins more space to rise.)
- Fill each muffin wrapper with about 1/3 cup of batter or until the batter reaches right below the top of the wrapper
- Add the crumble on top until it completely covers the batter
- Bake in the oven for 17-18 minutes
- While the muffins are baking, make the glaze
- Mix the powdered sugar, vanilla extract and milk together in a small bowl (If you want the drizzle to be thicker, add 1 tbsp of powdered sugar at a time until it reaches your desired consistency.)
- Remove the muffins from the oven when a toothpick comes out of the center of the muffin clean
- Let the muffins cool in the tin for about 15-20 minutes
- Remove and transfer to a cooling rack
- (Optional) Once fully cooled to room temperature, drizzle on the vanilla glaze
- Enjoy!
I highly recommend making these muffins. They are delectable. I wish I could eat the whole batch myself!