These peach cobbler muffins are loaded with peaches and topped with a crunchy streusel crumb topping and would be a great way to start your day.
Moist peach cobbler muffins that are packed with juicy sweet peaches and topped with a crumbly golden brown streusel would be a scrumptious addition to your breakfast table. Peaches are a much-anticipated fruit every summer, and these muffins sure bring thoughts of warm weather and peach season.
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MORE MUFFINS RECIPES:
Cherry Cobbler Muffins | Monkey Bread Muffins
PEACH COBBLER MUFFINS INGREDIENTS
You will need:
For the Muffins
- 2 cups all-purpose flour plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted and cooled to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice (from the can of peaches)
- 2 (15-ounce) cans of peaches in juice
PRO TIP: You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.
For the Streusel Topping
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
SUBSTITUTIONS AND ADDITIONS
Fruit: While peaches are the stars of this show, you could always switch up the fruit you are using in the recipe. Replace the peaches with strawberries, cherries, blueberries or raspberries for a different delicious muffin. Or you could even mix half peaches and half of another fruit for a lovely mixed fruit combination.
Topping: A popular way to simplify the crust topping in a cobbler recipe is to use cake mix as an alternative to making your own crust topping. It doesn’t taste quite as delicious, but for the ease it offers, it can be worth it. I recommend using a vanilla cake mix to do this.
Cinnamon: You could add a teaspoon of cinnamon into your streusel topping to give it subtle spice.
HOW TO MAKE THIS PEACH COBBLER MUFFINS RECIPE
STEP ONE: Combine flour, salt and, baking powder in a small bowl and set aside.
STEP TWO: In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
STEP THREE: Dump the dry ingredients into the milk and egg mixture in the large bowl and stir gently, just until combined. Do not overmix.
PRO TIP: Do not over stir the batter; otherwise, the muffins will be too dense and tough.
STEP FOUR: Drain the peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding — see Step 2 above).
STEP FIVE: Dice the peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
PRO TIP: Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.
STEP SIX: Toss 1 cup of cubed peaches with 1 tablespoon of flour and fold into the muffin batter.
PRO TIP: Make sure you are measuring the 1 cup of peaches once chopped as they will condense down. Don’t measure the peach halves as 1 cup.
PRO TIP: Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.
STEP SEVEN: Divide the batter between the 12 muffin cups lined with paper liners or sprayed with nonstick cooking spray. Use a large ice cream scoop to fill each cavity about ¾ of the way full.
STEP EIGHT: Prepare the streusel by combining the flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
STEP NINE: Sprinkle a few pieces of diced peaches over the top of the muffins. Then sprinkle streusel over the tops of the muffins.
STEP TEN: Bake at 425°F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more, until a toothpick inserted in the center of a muffin comes out clean.
STEP ELEVEN: Cool the muffins in the muffin tin for 5 minutes. Remove the muffins to a wire rack to finish cooling.
PRO TIP: Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.
HOW TO SERVE
These streusel-topped peach cobbler muffins would be a fantastic choice to serve at a brunch alongside our coffee cake or blueberry coffee cake or even as a dessert with a cup of tea, coffee or a latte.
They would also be a lovely special treat for a summer picnic along with a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.
STORAGE
ON THE COUNTER: These easy peach cobbler muffins can be stored in an airtight container on the counter for 2 to 3 days.
IN THE FREEZER: You can freeze these muffins for up to 1 month in an airtight container or Ziploc bag.
This fresh peach cobbler muffin recipe has an abundance of juicy peaches in every bite and a sweet buttery streusel on top of each muffin. The best part of this perfect recipe is that it uses canned peaches so you can enjoy the freshness year-round.
FAQ
How do you store peach cobbler muffins?
These muffins can be stored in an airtight container for 2 to 3 days.How do you freeze muffins?
You can freeze muffins in either an airtight container or a Ziploc bag for up to 1 month.Can I use fresh peaches for this recipe?
You can use fresh peaches. The only consideration would be the peach juice in this recipe added to the batter. You could add fruit juice from your fridge in its place.
Peach Cobbler Muffins
hese peach cobbler muffins are loaded with peaches and topped with a crunchy streusel crumb topping and would be a great way to start your day.
PREP TIME20 minutes
COOK TIME25 minutes
TOTAL TIME45 minutes
SERVINGS12 muffins
Ingredients
Muffins
- 2 cups all-purpose flour plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter melted and cooled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice from the can of peaches
- 2 cans peaches in juice (15-ounce cans)
Streusel Topping
- ¼ cup salted butter cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
- Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
- Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding — see above).
- Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
- Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.
- Sprinkle a few pieces of diced peaches over the top of the muffins.
- Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
- Sprinkle streusel over the tops of the muffins.
- Bake at 425 °F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
TIP: You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.TIP: Do not over stir the batter; otherwise, the muffins will be too dense and tough.TIP: Too many peaches or excess juice in the batter will cause the muffins to take much longer to cook. Muffins may also remain too wet. Be sure to cut the pieces small enough.TIP: Make sure you are measuring the 1 cup of peaches once chopped as they will condense down. Don’t measure the peach halves as 1 cup.TIP: Tossing the peaches in flour will help keep them suspended in the batter, giving you a more even distribution.TIP: Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.
Nutrition
Calories: 258kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 260mg | Fiber: 2g | Sugar: 21g | Vitamin A: 527IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg
