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Peach Cobbler Muffins on white plate.

Peach Cobbler Muffins

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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 30 minutes
  • Yield: 12 muffins


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!



1 and 1/2 cups all-purpose flour

2 and 1/2 tsp. baking powder

1/2 cup sugar

1/8 tsp. salt

1 egg

3/4 cup milk

1/3 cup melted butter

1 tsp. vanilla

2 cups diced peaches, divided into 1 cup each


2/3 cup all-purpose flour

1/4 cup granulated sugar

1/2 tsp. cinnamon

1/4 cup cold butter, cubed


3 tbsp. powdered sugar

1 tbsp. milk


  1. Grease 12 medium muffin tins or line with paper baking cups
  2. In mixing bowl,  mix together flour, sugar, baking powder and salt.
  3.   In smaller bowl, beat egg, add milk and melted butter and vanilla.
  4.  Add liquid to dry ingredients all at once; stir just until moistened.
  5.  Fold in 1 cup of the chopped peaches (save the remaining peaches for adding onto the cobbler topping) and mix just until combined.
  6. Spoon into prepared muffin tins, filling about three-quarters full.
  7. For the cobbler topping: In a small mixing bowl, combine all-purpose flour, granulated sugar and cinnamon.
  8.  By hand, or using a pastry blender, cut in butter until mixture is crumbly.
  9. Sprinkle topping on top of each muffin. Press a few of the reserved peaches into each muffins.  
  10. Bake in 400°F oven for 20 minutes or until tops or muffins spring back lightly when touched.
  11. 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.
  12. Drizzle over warm muffins.



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.


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


  • 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