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Homemade Peach Cobbler Muffins with Buttery Streusel

Three golden brown homemade peach cobbler muffins topped with a thick, crunchy streusel topping, resting on a white plate.
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Bake moist, spiced muffins that capture the comforting flavor of classic peach cobbler, complete with a crisp, buttery crumble topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 1 1/2 cups fresh or canned sliced peaches, drained if canned
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the muffin batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  4. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until just combined.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the sliced peaches using a spatula.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Remove the streusel from the refrigerator and sprinkle a generous amount over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten free peach muffins option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • If using fresh peaches, ensure they are ripe and slice them about 1/4 inch thick.
  • For extra moist peach crumble muffins, do not overmix the batter after adding the flour.
  • If you prefer a softer topping, sprinkle the streusel over the muffins halfway through the baking time.

Nutrition

Find it online: https://cookingbycarla.com/homemade-peach-cobbler-muffins/