The main reason why I love these peach cobbler muffins is because I LOVE peaches. Whenever someone asks me what my favorite season is, I say peach season. From mid-July to mid-September I'm always going to a local farm to pick up fresh peaches grown in NJ. I even grew my own peach tree once, although the squirrels would always grab all the peaches off of it long before they were ripe enough to eat, and I never figured out how to solve that problem. So this time of year all I want to do is eat peaches and make things with peaches in them, hence why I made this peach cobbler muffin recipe.
Peach cobbler is also one of my all time favorite summer desserts, and now it can be a breakfast or a snack with these peach cobbler muffins. You get everything you love about warm cobbler fruit, cinnamon, and buttery topping, just baked into a soft, tender muffin that you can grab and go. These easy peach muffins are simple to mix in one bowl, no mixer needed, and they work with fresh, canned, or frozen peaches so you can enjoy them even when peaches are not in peak season.
Why You Will Love These Peach Cobbler Muffins
- True cobbler flavor in muffin form. Buttery crumble plus cinnamon spiced peaches tastes just like a spoonful of cobbler baked into each cup.
- Easy peach muffins that mix up fast. Melted butter and sour cream mean no creaming step, just whisk and bake.
- Flexible with the fruit you have. Use ripe summer peaches, canned peaches that are well drained, or frozen peaches that you thaw and pat dry.
- Freezer friendly. Bake now, stash for breakfasts later.
- Crowd pleasing for brunch trays, bake sales, lunch boxes, and afternoon snacks.
Ingredients You Will Need
For the Muffins
- All purpose flour gives structure while keeping the crumb light.
- Granulated sugar sweetens and helps the tops brown.
- Baking powder + baking soda team up for lift.
- Salt wakes up the flavors.
- Ground cinnamon brings that classic cobbler spice.
- Unsalted butter (melted and slightly cooled) adds richness and moisture.
- Sour cream (or plain Greek yogurt) keeps the muffins soft and tender.
- Large eggs bind the batter.
- Vanilla extract rounds out the flavor.
- Peaches peeled and diced. Fresh is my first pick. Canned (drained and patted dry) or frozen (thawed, drained) also work and make these easy peach muffins doable year round.
For the Cinnamon Crumble Topping
- All purpose flour forms the base of the crumbs.
- Brown sugar for caramel like sweetness.
- Cinnamon because cobbler.
- Pinch of salt to balance sweetness.
- Melted unsalted butter binds the crumbs and bakes into crunchy bits.
Optional Vanilla Glaze
- Powdered sugar, milk, vanilla whisked together for a quick drizzle. Adds extra bakery style finish if you want it.
Fresh vs Canned Peaches: What Works Best?
Fresh summer peaches have the brightest flavor and a little texture, which I love in peach cobbler muffins. When peaches are not in season, canned peaches packed in juice (not heavy syrup) are a great shortcut. You can even buy the kind that are already diced to save you a step. Drain them well and pat dry with paper towels so the batter does not get watery. Frozen peaches are also fine; thaw completely, drain, and dice small. If your peaches are very juicy, toss them with a teaspoon of flour before folding into the batter. That trick helps prevent soggy pockets and keeps these easy peach muffins light.
Step by Step: How to Make Easy Peach Cobbler Muffins
Step 1: Prep your pan. Heat oven to 375°F. Line a 12 cup muffin pan with paper liners or grease the wells.
Step 2: Make the crumble. Stir flour, brown sugar, cinnamon, and a pinch of salt in a small bowl. Add melted butter and mix with a fork until clumps form. Set aside.
Step 3: Mix dry ingredients. In a large bowl whisk flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.
Step 4: Mix wet ingredients. In a medium bowl whisk melted butter, sour cream, eggs, and vanilla until smooth.
Step 5: Combine. Pour wet ingredients into dry. Stir gently until almost combined, a few flour streaks are fine. Fold in the diced peaches just until evenly distributed. Do not overmix or the muffins can turn tough.
Step 6: Fill. Divide batter among the muffin cups, filling each about three quarters full. Sprinkle crumble over the tops, pressing very lightly so it sticks.
Step 7: Bake. Bake 18 to 22 minutes, until a toothpick in the center comes out with a few moist crumbs or clean. Tops should look set and lightly golden.
Step 8: Cool and glaze. Cool in the pan 5 minutes, then move muffins to a wire rack. When fully cool, whisk glaze ingredients and drizzle over the muffins. Enjoy.
Troubleshooting + Success Tips
- Dice peaches small, about ¼ inch pieces, so they distribute evenly and do not sink.
- Batter looking too thick? Add 1 to 2 teaspoons milk. Thick batter actually helps suspend fruit, so do not thin too much.
- Fruit sinking? Lightly toss diced peaches in a teaspoon of flour before folding in.
- Want bakery style domes? Chill the filled muffin pan in the fridge 15 minutes before baking or start baking at 400°F for 5 minutes then reduce to 350°F for the remaining time. Watch closely for browning.
- Crumble sliding off? Press crumbs gently into the batter before baking.
Variations You Can Try
- Peach Pecan Muffins add ½ cup chopped toasted pecans to the batter with the peaches.
- Peach Blueberry Cobbler Muffins fold in ¾ cup blueberries plus peaches for a mixed fruit muffin.
- Whole Wheat Twist swap half the flour for white whole wheat flour. Muffins will be slightly heartier.
- Brown Butter Version brown the butter before cooling and using in the batter and crumble for deeper flavor.
- Maple Glaze swap milk with maple syrup in the glaze.
FAQs for Peach Cobbler Muffins
Can I make these peach cobbler muffins with canned peaches?
Yes. Drain the peaches very well and pat dry. Dice small before adding to the batter. Because canned fruit has extra moisture, the muffins may need the full bake time.
Can I use frozen peaches in easy peach muffins?
Thaw completely, drain, then blot dry. Chop into small pieces. If they seem very wet, toss with a teaspoon of flour before folding into the batter.
Do I have to peel the peaches?
Peeling is optional. The skins soften during baking. If texture bothers you, peel first. A quick blanch in boiling water then an ice bath helps slips skins right off.
How long do peach cobbler muffins keep?
Store at room temperature in an airtight container 2 to 3 days. Refrigerate up to 5 days. Warm briefly before serving for the best texture.
Can I freeze these muffins?
Yes. Wrap cooled muffins individually, place in a freezer bag, and freeze up to 2 months. Thaw on the counter or microwave in short bursts.
Can I reduce the sugar?
You can cut the granulated sugar in the batter to ½ cup. Texture will be a little less tender and sweetness lower but still good.
Why are my muffins dense?
Overmixing is the most common reason. Stir just until combined. Also check that your baking powder and soda are fresh.
Storage and Freezing
Let muffins cool completely so moisture does not condense inside the container. Store loosely covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container up to 5 days. Freeze individually wrapped muffins in a freezer bag up to 2 months. Rewarm in the microwave or toaster oven until just heated.
Peach Cobbler Muffins
Soft peach cobbler muffins with juicy peaches, cinnamon crumble, and optional glaze. These easy peach muffins come together in about 30 minutes and taste like summer.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 0 hours
- Yield: 12 muffins
- Category: muffins
- Method: baking
Ingredients
Muffins
1 ¾ cups (210 g) all purpose flour
¾ cup (150 g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ cup (113 g) unsalted butter, melted and slightly cooled
½ cup sour cream (or plain Greek yogurt)
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups peeled and diced peaches (fresh preferred, canned or frozen ok, drained and patted dry)
Crumble Topping
½ cup all purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
Pinch salt
3 tablespoons unsalted butter, melted
Optional Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
¼ teaspoon vanilla extract
Instructions
- Heat oven to 375°F. Line a 12 cup muffin pan with paper liners or grease the cups.
- Make crumble: Stir flour, brown sugar, cinnamon, and salt together. Add melted butter and mix until clumpy. Set aside.
- Dry mix: In a large bowl whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Wet mix: In a medium bowl whisk melted butter, sour cream, eggs, and vanilla until smooth.
- Combine: Pour wet over dry. Stir gently until almost combined. Fold in peaches.
- Fill cups about three quarters full. Top with crumble, pressing gently so it adheres.
- Bake 18 to 22 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the pan 5 minutes, then move to a wire rack.
- Glaze: When cool, whisk powdered sugar, milk, and vanilla to a drizzle consistency. Spoon or drizzle over muffins. Serve.
Notes
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If using canned peaches, pick fruit packed in juice, not heavy syrup.
-
Extra juicy fruit? Toss diced peaches with 1 teaspoon flour before adding to the batter.
-
For bigger muffin tops, fill cups slightly higher and bake closer to 20 to 22 minutes.
