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Freshly baked Peach Cobbler Muffins with peaches and crumb topping

Peach Cobbler Muffins

Soft, fluffy muffins bursting with juicy peaches, perfect for breakfast, brunch, or a delightful snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-purpose flour Whole wheat flour can be substituted.
  • 1 cup Sugar Blend of granulated and brown sugar.
  • 2 teaspoons Baking powder Ensure it's fresh.
  • 1 teaspoon Baking soda Works with baking powder.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 cup Milk Whole milk or any substitute like almond milk.
  • 1/2 cup Vegetable oil or melted butter Use melted coconut oil for a different flavor.
  • 2 large Eggs Can substitute with flax eggs for vegan option.
  • 1 teaspoon Vanilla extract Use pure extract if possible.
For the Peaches
  • 2 cups Fresh peaches Peel and dice; can substitute with canned or frozen peaches.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tray with liners or spray with non-stick cooking spray.
  2. If using fresh peaches, peel and dice them into small chunks. Set aside.
Mixing Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix the milk, oil (or melted butter), eggs, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced peaches.
Baking
  1. Spoon the batter evenly into each muffin cup, filling them about 2/3 full.
  2. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  2. Serve warm or at room temperature, optionally with butter or whipped cream.

Notes

Store cooled muffins in an airtight container in the fridge for up to 3 days. They freeze beautifully for up to 3 months. For reheating, microwave for about 15 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes. Experiment with spices like cinnamon or nutmeg for extra flavor.