Soft, tender muffins bursting with Peach Cobbler flavours, these are the best Peach Cobbler Muffins! Use fresh or canned peaches to enjoy these muffins any time of year.
For this recipe, I adapted my Lemon Blueberry Muffins with Glaze recipe by adding in vanilla to the batter and made a few other changes.
Diced peaches and a delightful cobbler topping made these muffins a real favourite. They taste like Peach Pie muffins! You guys, these muffins are really delicious!!
If you love peaches, you're also going to love this Peach Bread recipe! It's moist and delicious and one of our favourite quick breads.
I love fresh, local peaches when possible and I've been wanting to try a canned peach muffin recipe for awhile now. I used fresh for this batch and I plan to use canned in the winter.
YOU'LL LOVE THESE MUFFINS!
- easy peach muffin recipe
- soft, tender and fluffy muffins.
- basic ingredients and easy to make
- a great way to put that basket of peaches to delicious use! You will want to check out this peach coffee cake as well if you have an abundance of peaches!
INGREDIENTS & SUBSTITUTIONS
MUFFINS:
- all-purpose flour
- baking powder
- granulated sugar
- salt
- egg
- milk
- melted butter
- vanilla
- diced peaches
TOPPING:
- all-purpose flour
- granulated sugar
- cinnamon
- cold butter
How to Make Peach Cobbler Muffins
In mixing bowl, mix together flour, ½ cup granulated sugar, baking powder and salt.
In smaller bowl, beat egg.
Add milk and melted butter and vanilla.
Add liquid to dry ingredients all at once; stir just until moistened.
Fold in 1 cup of peaches (save the remaining cup for adding onto the cobbler topping) and mix just until combined.
Divide batter in 12 greased or paper-lined muffins tins, then make the topping.
COBBLER TOPPING:
In a small mixing bowl, combine all-purpose flour, granulated sugar and cinnamon.
By hand, or using a pastry blender, cut in butter until mixture is crumbly.
Sprinkle crumb topping on top of each muffin. Press a few reserved peaches into each muffin.
Bake in 400°F oven for 20 minutes.
GLAZE:
In a small bowl, combine powdered sugar and milk until the consistency is thin enough to drizzle with a spoon.
STORAGE & FREEZING INSTRUCTIONS
Store muffins in a paper towel-lined covered container in the refrigerator. Allow the muffins to cool completely before putting them in the refrigerator.
Muffins may be stored for up to two months in a covered container that is freezer-safe. Cool the muffins completely before putting them into the freezer.
FAQ'S
Over-baking is often the culprit of dry muffins. Use an oven thermometer to ensure that your oven temperature is correct. Bake muffins at the exact temperature stated in the recipe and do a test with a toothpick five minutes before the time is up. Muffins will continue to bake in the pan for a few minutes before you remove them from the muffin tin.
Peaches pair beautifully with blueberries. You can substitute one cup of blueberries for peaches in any peach muffin recipe for a delightful combination.
VARIATIONS
Change it up by substituting half of the peaches with blueberries or raspberries. Both of these fruit will pair deliciously with the peaches.
Use canned peaches by draining the peaches in a colander and patting dry with a paper towel before chopping for the muffins.
You can skip the cobbler topping and simply bake as directed and drizzle with the glaze.
YOU MIGHT ALSO ENJOY THESE OTHER MUFFIN RECIPES!
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Peach Cobbler Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
Description
This is such a quick and easy recipe that you will love. Moist and fluffy with a crunchy cobbler topping, these muffins are a winner!
Ingredients
MUFFINS:
1 and ½ cups all-purpose flour
2 and ½ tsp. baking powder
½ cup sugar
⅛ tsp. salt
1 egg
¾ cup milk
⅓ cup melted butter
1 tsp. vanilla
2 cups diced peaches, divided into 1 cup each
COBBLER TOPPING:
⅔ cup all-purpose flour
¼ cup granulated sugar
½ tsp. cinnamon
¼ cup cold butter, cubed
GLAZE:
3 tbsp. powdered sugar
1 tbsp. milk
Instructions
- Grease 12 medium muffin tins or line with paper baking cups
- In mixing bowl, mix together flour, sugar, baking powder and salt.
- In smaller bowl, beat egg, add milk and melted butter and vanilla.
- Add liquid to dry ingredients all at once; stir just until moistened.
- Fold in 1 cup of the chopped peaches (save the remaining peaches for adding onto the cobbler topping) and mix just until combined.
- Spoon into prepared muffin tins, filling about three-quarters full.
- For the cobbler topping: In a small mixing bowl, combine all-purpose flour, granulated sugar and cinnamon.
- By hand, or using a pastry blender, cut in butter until mixture is crumbly.
- Sprinkle topping on top of each muffin. Press a few of the reserved peaches into each muffins.
- Bake in 400°F oven for 20 minutes or until tops or muffins spring back lightly when touched.
- Glaze: In a small bowl, combine powdered sugar and milk until the consistency is thin enough to drizzle with a spoon. Add more milk or powdered sugar as needed to reach desired consistency.
- Drizzle over warm muffins.
Notes
VARIATIONS:
You can easily use canned peaches in this recipe by patting them dry with a paper towel after straining them in a colander.
Substitute half of the peaches for either raspberries or blueberries for delicious combination.
STORAGE & FREEZING INSTRUCTIONS:
Store muffins in a paper towel-lined covered container in the refrigerator. Allow the muffins to cool completely before putting them in the refrigerator.
Muffins may be stored for up to two months in a covered container that is freezer-safe. Cool the muffins completely before putting them into the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 243
- Sugar: 17.6 g
- Sodium: 41.2 mg
- Fat: 9.6 g
- Saturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 36.2 g
- Fiber: 1.1 g
- Protein: 3.8 g
- Cholesterol: 39.5 mg
Keywords: peach cobbler muffins
Tim
These are so delicious with the peach cobbler topping!! We loved them.
★★★★★