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Peach Cobbler Muffins: The Ultimate Recipe for a Delicious Treat

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Peach cobbler flavor in a muffin! Sweet peach filling, tender muffin base, and buttery crumble topping.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and diced (about 4–5 medium peaches)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare the Peach Filling: In a medium saucepan, combine the diced peaches and granulated sugar. Stir gently to coat the peaches evenly. Add the cornstarch, lemon juice, cinnamon, and nutmeg to the saucepan. Stir well to ensure the cornstarch is fully dissolved and everything is combined.
  2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly to prevent sticking. Once simmering, reduce the heat to low and continue to cook for about 5-7 minutes, or until the peaches have softened slightly and the filling has thickened. The consistency should be like a thick jam.
  3. Remove the saucepan from the heat and let the peach filling cool completely while you prepare the muffin batter and crumble topping. This is important because you don’t want to add hot filling to the batter, as it could affect the texture of the muffins.
  4. Make the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Make sure there are no lumps of brown sugar.
  5. Add the cold, cubed butter to the bowl. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour mixture. You can also use a food processor for this step, pulsing until the mixture reaches the desired consistency. Be careful not to over-process.
  6. Place the bowl with the crumble topping in the refrigerator while you prepare the muffin batter. This will help the butter stay cold and prevent the topping from melting too quickly during baking.
  7. Prepare the Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin thoroughly with cooking spray. If you’re using paper liners, make sure they are securely in place.
  8. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even rising.
  9. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Ensure the melted butter has cooled slightly before adding it to the buttermilk and eggs, as hot butter can cook the eggs.
  10. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix the batter. A few lumps are okay. Overmixing can result in tough muffins.
  11. Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup. This will create a base for the peach filling.
  12. Place about 1-2 tablespoons of the cooled peach filling on top of the batter in each muffin cup. Don’t overfill the cups, as the filling might spill over during baking.
  13. Sprinkle the crumble topping evenly over the peach filling in each muffin cup. Use your fingers to gently press the topping into the filling.
  14. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops of the muffins should be golden brown, and the crumble topping should be nicely browned.
  15. Remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This will prevent the muffins from sticking to the tin.
  16. Serve the peach cobbler muffins warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream.

Notes

  • Use ripe but firm peaches.
  • Don’t overmix the batter.
  • Cool the peach filling completely before adding it to the batter.
  • Chill the crumble topping.
  • Adjust baking time as needed.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Add chopped pecans or walnuts to the crumble topping for extra flavor and texture.
  • Experiment with different spices in the peach filling, such as ginger, cardamom, or allspice.
  • Drizzle a simple glaze made from powdered sugar and milk over the cooled muffins for extra sweetness.
  • If fresh peaches are not available, you can use frozen peaches. Thaw them completely and drain off any excess liquid before using.
  • Use a mini muffin tin to make mini peach cobbler muffins. Reduce the baking time accordingly.

Find it online: https://mmmflavors.com/peach-cobbler-muffins/