Peach Cobbler Muffins are a tasty treat when it’s peach season! Using simple ingredients, these muffins are easy to make, satisfying and delicious!

holding a split peach muffin in my hand to show the inside

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 one of the best fruits to have around the house when the weather gets warmer. They are so refreshing, juicy and absolutely delicious!

They 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.

Main Ingredients

peach muffin batter in the pan before baking

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!

Frequently Asked Questions

Is it possible to double the batch and make 12 muffins?

Just double all of the ingredients and you have a full batch of 12 muffins! Using the recipe card below, you can click “2x” to double the batch for each ingredient.

I suggest baking with a space in between each muffin mold as that allows the muffins to rise more and get a more dome shape.

Can I swap peaches for any other fruit?

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.

Can I use coconut sugar instead of granulated sugar?

Yes, you can substitute the granulated sugar for coconut sugar at a 1:1 ratio.

How should I store these muffins?

Store in an airtight container for up to 3 days at room temperature or in the fridge for 5 days.Ca

Can I freeze these muffins?

Freeze in a freezer-safe container or Ziplock bag for up to 2 months.

gluten free peach muffins freshly baked in the muffin tin
peach muffin split open on top of the muffin pan

Peach Cobbler Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 muffins
Peach Cobbler Muffins are a tasty treat when it's peach season! Using simple ingredients, these muffins are easy to make, satisfying and delicious!


  • 1/4 cup butter, softened
  • 2 tbsp honey
  • 2 tbsp granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1/3 cup almond milk
  • 1 cup gluten free flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 cup fresh peach, small chunks


  • Preheat the oven to 400 degrees F
  • In a large mixing bowl add the butter, honey, sugar, vanilla extract and egg
  • Once combined, fold in the dry ingredients
  • Mix again until fully combined
  • Line a muffin tin with muffin wrappers. Place each one in every other muffin mold
  • Fill each muffin wrapper with about 1/3 cup of batter
  • Bake in the oven for 15 minutes
  • The muffins will be done when a toothpick comes out clean
  • Let cool and then enjoy!


Serving: 1muffin, Calories: 188kcal, Carbohydrates: 25g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 206mg, Potassium: 19mg, Fiber: 2g, Sugar: 11g, Vitamin A: 276IU, Vitamin C: 0.04mg, Calcium: 78mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keywords: breakfast muffins, easy muffin recipe, gluten free muffins, gluten-free baking, peach muffins, peach recipes, summer treats

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers as well.