Print

The Ultimate Peach Cobbler Muffins with Cinnamon Streusel Topping

A close-up of a golden brown peach cobbler muffins with a thick, sugary streusel topping, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist, bakery-style peach muffins that taste just like your favorite peach cobbler, complete with tender spiced peaches and a crunchy cinnamon streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh or canned peaches, drained well
  • 1 teaspoon ground cinnamon (for fruit)
  • 1/4 teaspoon ground nutmeg (for fruit)
  • For the Cinnamon Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 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 peaches: In a small bowl, toss the chopped peaches with 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Set aside.
  3. Make the streusel topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, and 1/2 teaspoon of cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the batter.
  4. Make the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  5. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until combined.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  7. Gently fold the spiced peaches into the batter.
  8. Fill the prepared muffin cups about two-thirds full with batter.
  9. Remove the streusel topping from the refrigerator and sprinkle a generous amount over the top of each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use canned peaches, make sure they are packed in juice, not heavy syrup, and drain them thoroughly to prevent soggy muffins.
  • For extra moist peach muffins, you can substitute sour cream for the buttermilk, using the same measurement.
  • If you want a bakery style muffin top, fill the cups slightly higher and bake at 425 degrees F for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.

Nutrition

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