These Peach Cobbler Muffins are the perfect sweet snack! This is such an easy recipe that tastes just like Grandma’s peach cobbler! And the best part? They’re even easier to make than a traditional cobbler and have the perfect crumble topping!
If you’ve been a reader of The Busy Baker for awhile you’ll know that we have shared so many delicious muffin recipes with you over the years, like these Apple Carrot Ginger Muffins, these Best Ever Banana Muffins, and even these Zucchini Blueberry Muffins – but these Peach Cobbler Muffins? They might just be our new favourite!!
These Peach Cobbler Muffins are absolute perfection during peach season, but they’re even delicious made with canned peaches!! If you use canned peaches for this recipe, just be sure to drain the peaches before using. And if you’re using fresh peaches, they work with or without the peel (although for texture, without the peel is best).
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And if you’re looking for even more muffin madness, check out our Easy No Fail Muffin Baking E-Cookbook! It’s jam packed with all the BEST muffin recipes and secrets to the best and fluffiest muffins you’ll ever bake. Check it out in The Busy Baker Shop!
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Here are the ingredients you’ll need to make homemade muffins (all affiliate links):
- a good mixing bowl
- a wooden spoon
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- muffin tins
- measuring cups for liquid ingredients
If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.
A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).
To make this recipe you’ll need these ingredients:
- all purpose flour
- baking powder
- salt
- granulated sugar
- canned peaches (or use fresh, if desired)
- milk
- egg
- vegetable oil
- vanilla
- cinnamon
- cold, unsalted butter
Time needed: 35 minutes
Follow these tips for the BEST peach muffins.
- Prepare the streusel topping first.
Once the muffin batter is mixed you’ll want to bake it immediately to make sure the muffins rise well, so have the streusel topping prepared and ready to go before you mix the batter.
- Use fresh or canned peaches.
Both fresh and canned peaches work well for this recipe, just be sure to peel them (if using fresh) for best results and drain any liquid before using.
- Don’t over-mix.
Over-mixing the muffin batter will make your muffins tough and dry. Mix the batter only until the flour disappears.
- Don’t over-fill the muffin cups.
Fill the muffin cups to between 2/3 and 3/4 full. This will prevent the muffins from overflowing onto the muffin pan.
- Enjoy them the day they’re made.
Because of the delicate nature of the streusel topping, these muffins are BEST enjoyed the day they’re made. You can store them at room temperature in an airtight container and enjoy them for up to 2 days after baking.
Looking for even MORE muffin recipes? Try our most popular recipe ever, these Best Ever Banana Muffins!
Can I freeze these Peach Muffins?
We recommend enjoying these muffins fresh, but you can freeze them with layers of parchment paper between the muffins to prevent sticking. Thaw at room temperature, uncovered, so the streusel topping doesn’t become soggy.
How to reheat muffins?
Place the muffins on a baking sheet and reheat in a warm oven for several minutes until warmed through (3-4 minutes).
How to store peach muffins?
For best results, store these muffins in an airtight container at room temperature for up to 2 days.
Can I make this recipe with canned peaches?
Yes. Drain the canned peaches well before using.
Can I make this recipe with fresh peaches?
Yes. For best results, peel the peaches and chop them before using.
Can I make this recipe with frozen peaches?
Yes, but we recommend thawing and draining the peaches well first.
We hope you enjoy this Peach Muffins Recipe as much as we do! Let us know in the comments below, what’s your favourite muffin recipe featuring summer fruit? We’d love to know!
Looking for more delicious muffin recipes like this one? You’ll LOVE these:
- Best Ever Banana Muffins
- Zucchini Blueberry Muffins
- Pumpkin Cranberry Muffins
- Rhubarb Streusel Muffins
- Banana Nut Muffins
- Pumpkin Streusel Muffins
- Pumpkin Cheesecake Muffins
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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Watch the video below to see exactly how I make this easy muffin recipe. You can find more delicious recipe videos on my YouTube channel.
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Peach Cobbler Muffins
Recipe: Equipment
Recipe: Ingredients
For the muffins:
- 1 1/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup white sugar
- 1 cups chopped fresh (or canned) peaches divided 3/4 and 1/4
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For the streusel topping:
- 1/4 cup all purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter
Recipe: Instructions
For the muffins:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a large muffin tin with 12 muffin cups.
- Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
- Add 3/4 c of the peaches and stir well to coat.
- Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
- Portion the batter out into the muffin cups evenly (about 3/4 full).
For the topping:
- Combine the flour, sugar, and cinnamon in a small bowl and stir.
- Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
- Top the muffins with the remaining peaches and with a spoonful of the streusel topping.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Recipe: Notes
Storage Instructions
Store in an airtight container for up to 3 days.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can these be frozen to enjoy over time? If so, how many months would you say they could be frozen for?
Yes they could, although the cobbler topping is best fresh. Be sure that if you do freeze them, to defrost them uncovered so the topping doesn’t get soggy!
I had a terrible time with this recipe. Followed it to a “t”. Used jarred peaches. Drained them and pat them dry. Muffins were no where near done at 20 min. Baked them for 40 minutes- still did not set up, although outside was near burnt. Ended up having to deconstruct them and serving it in a bowl. Could barely remove them from the cupcake liner. Big disappointment.
Sorry the recipe didn’t turn out for you. I’ve re-tested and fixed the recipe based on reader feedback, so I hope you give them another try!
The recipe called for vanilla extract but in the directions you don’t say when to add it all so I forgot to add to mine cause I followed the directions. May want to correct that. Hopefully they still turn out good
Thanks for pointing out that error! It’s been fixed. And they should turn out well with or without the vanilla.
I usually bake my muffins at 400 degrees and check them at 17 minutes. I’m in the Denver CO area with an altitude of around 5,000 feet. Maybe try this recipe again at the higher heat. That’s what I am going to do.
I have real issues with baking at high altitude. I live in Colorado Springs at over 6000 feet so it’s been challenging. Look up online about baking at high altitude. It might be helpful. I made this recipe with a few changes snd it came out good.
Absolutely delicious! Recipe is simple and easy to follow… My daughter and husband were able to make these as a wonderful surprise for me. Thanks for sharing this recipe!
So glad you all enjoyed them!
Do the canned peaches need to be patted dry before using? Also any changes for high altitude?
Thanks.
Chris
I would recommend that, yes 🙂 I can’t really comment about high altitude, although this recipe is pretty standard so any changes you regularly make would probably work.
i would confirm YES! Pat the canned peaches dry. I have not made this recipe, but have made a peach loaf with canned peaches. Each time i have attempted to make it (once patting as dry as possible) it has been difficult to get it to bake all the way through – really goopy in the middle and bottom from the peaches. I need to try THIS recipe. Maybe in muffin size the baking through problem would disappear! Thanks for posting this one. It looks delicious!
Thanks Debbie!! Let us know how it goes!🙂
Just to clarify, can these muffins be made in a standard muffin pan, the kind that has 12 muffin openings? If so, would the baking time need to be adjusted?
Yes, this recipe works best in a standard 12-muffin tin.
Does it need to be whole milk? Is 1% ok?
1% is totally fine 🙂
Made these this afternoon. They tasted real good. Did not taste too sweet to us. Took most to friend whose been sick.
The one thing my crumble just went into the peaches. What to you think did this. Wondered I mixed the butter and flour too much.
Could you substitute raspberries? Would you need more sugar then? Thanks
I’d use the same amount of sugar with the raspberries. Great idea! 🙂
I used canned peaches and a standard (large) muffin tray of 12. I drained the peaches. My 12 muffin cups were too full with batter (more than 3/4 to add much on top, so each one just got a couple chunks. My husband enjoyed the rest of the 3/4 C. reserved peaches. I added more than a pinch of cinnamon to the topping, based on other toppings I’ve made. That turned out just right, but the muffins themselves I cooked at 350 F for 35 minutes and they were still not quite done in the center (where I had added a tiny bit of peaches on top of batter). They taste great, but were more of a pudding consistency in the middle. Next time I will only use one cup of chopped peaches in the batter with none on top. And regarding the comment of flavorless on Pinterest, I had that happen with a fresh peach pie once. Make sure the peaches have good flavor before you bake with them.
I just made these this morning. They are wonderful! But I must share my experience. I read previous comments, and decided although the pictures look like cupcake size, and answers to comments to me say cupcake size, the recipe states it yields 8, so to me it says muffin. I doubled the recipe, used muffin tins (the trays that hold 6 each), and made 16 muffins. I used frozen peaches, and thawed them most of the way first. The one thing in this recipe that is way off to me is the baking time. At 20 minutes, they are nowhere near done. When all was said and done, I pulled them after 33 minutes, and I think 35 would have been fine. I had checked them twice, so I obviously cooled down the ovens. I may just set the timer for 33 minutes next time. They were still just slightly doughy in the center, but still fine. This recipe is a keeper, with the altered bake time.
Thanks so much for your feedback. I’m glad you enjoyed them. Perhaps the increased baking time was due, in part, to the fact that you doubled the recipe. 🙂
I made these again, this time with gluten free flour. For the record, it didn’t go well. I may try again, as I think I over mixed it, and perhaps under baked them (again). Though my family thought they were good this way, I know the consistency was under baked. I’m not giving up, it’s a tasty recipe!
Simply delicious, just tested one, I can’t imagine how good they will be with fresh peaches. Thanks so much!
Do you drain the fresh cut peaches?
Yes! Absolutely! 🙂
These are very tasty! I cut up fresh peaches and let them drain for a couple of hours first. Easily made 12 regular-sized muffins. At the stated baking time, however, they were still quite liquid in the middle so I baked for 10-12 minutes longer, checking with a wooden pick every 4 minutes.
Glad they turned out tasty!😊
Very good will make again baking time needs to be added I would say by 10 min
Glad you liked the recipe!
Wonderful with fresh, ripe peaches. After reading the comments about muffins not being done, etc. I realized that all of my own muffin recipes say to bake at 400 for 20 minutes. I did just that and they were delicious and done. Also I used my regular 12 cup muffin pan (sprayed with Pam and not liners….and cooled 5 minutes before removing from pan) and followed rest of recipe amounts and got 12 normal size muffins. Hope this helps more folks to try as this really makes a delicious muffin.
So glad you liked them! Thanks so much for taking the time to leave a comment! 🙂
Has anyone used an alternate for sugar? I just happen to be out so I may try honey. But curious what everyone else has done. Thanks. And yes up in NE we always make this with a couple extra minutes in the oven for full bake through. We use canned peaches drained. I like how moist they turn out. My husband likes without the crumble but I think I prefer it. We’ve done it both ways. 🙂 It’s favorite in our house! We never had peaches in our house (other than in season) now we always have a can or two on hand.
I used this recipe mostly as a loose guide, but the muffins came out really delicious and moist!
1 cup all purpose flour
1/4 cup quick cooking oats
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup brown sugar
2 cups chopped fresh peaches (I used 1 golden delicious apple also)
1/2 cup almond milk
1 egg
1/4 cup vegetable oil
Instead of the streusel topping, I candied some pecans and put them on top before baking.
So glad you liked them!! Thanks for the comment!
Great
Thanks!
Amazing! I made a few adjustments based on my pantry – gluten free flour, coconut oil, and heavy whipping cream (we only use almond milk but I had whipping cream left over from a quiche). I didn’t mix them longer like you normally do when baking with GF flour, but I just let the batter rest for 5 or so minutes before scooping them up. For the topping, I used Kerrygold butter…it was too moist so I added more dried ingredients. Iut it wasn’t changing so I just left it – it ended up being like a light sugar cookie on top! haha – not what I was going for, but still super yummy! I did have to cook them just a little longer, but that sometimes happens with the coconut oil anyway. I’ll definitely be using this recipe with other fruits!!
Thanks! So glad you like them!!
Want to try these Muffins. No Fresh now just canned. What size can please.
Love having new recipes for fresh
Peaches. I put a little bit of almond extract in mine ( grandmas secret) to enhance the peach flavor. Came out wonderful. Will be serving them with sweet whipped cream for dessert!
So glad you like the recipe!! Yes, some whipped cream would pair up really well 🙂
I think I will add a little cream cheese and call them Peaches and cream muffins! (Can’t go wrong with CC ☺️)
Let us know how they come out!
Great recipe but the baking time recommended was definitely off. We picked 40lbs of peaches today so of course I used fresh peaches that were really juicy and the center of my muffins were still wet after 40 minutes and my streusel topping also fell in. I’ll keep this recipe because even though I had issues the taste was outstanding! I’ll play around with the peach quantity and bake time. Thank you for sharing.
There’s a trick America’s Test Kitchen uses: microvaving fresh fruit for 1-2 minutes to release their juice, which is then drained off and reserved to make up the amount of the liquid in the recipe (in this case, milk – just put the peach liquid in a 1-cup measure and add enough milk to make 1/2 cup). This makes the fruit leak less into the batter but still keeps all the peach flavor intact.
That’s a great trick! Thanks for sharing!! 🙂
Wondering if this could be made as a cake in a 9×13 pan?
Yes, but adjust the baking time 🙂
Has anyone tried making this as a loaf to slice? Just curious about bake time if so!
That’s a good idea! I bet it would be scrumptious warmed up with some real butter
They are in the oven now, i added a little more cinnamon, some in the batter and a pinch more in the topping(i like cinnamon teeheee) and also a little vanilla extract(hoping and praying i didn’t murder the batter haha)
I went ahead and baked them at 400 for 20 minutes as said in the comments.
Will let you know about it when they come out (=
They smell absolutely divine.
Okay, update on finished muffins!
They look wonderful and have a fresh taste to them, i also posted my photo on pinterest (=
i must add to this, the feedback i got for these muffins made my day… everyone LOVED them, they ate more than one (: Will be added to the books! <3
So glad you enjoyed them! Thanks for the positive feedback! 🙂
Ummmmmm this recipe is the bomb!!!
Thanks so much!
Magnificent! These were absolutely WONDERFUL! The crumb was delicate and soft. The muffins were moist, with bursts of flavor and sweetness from the peaches. They really did taste like Peach Cobbler! I served them with a little bit of butter (although not really needed). They were devoured while still hot from the oven! The two that were left were reheated in the microwave for 30 sec. the next morning for breakfast, and tasted just as fresh.
1.) I used fresh peaches but did not drain them. I also used salted butter, but did not decrease the salt in the recipe. I lined my cupcake pan with twelve pleated foil liners, and filled each ¾ full.
2.) You need to get the muffins into the oven ASAP before topping the muffins w/ peach chunks as they sink rapidly (& may cause cups to overflow). Have oven hot and streusel topping ready to be applied quickly.
3.) Bake at 375 or 400 F for 20 min. or until toothpick… After reading other reviews, I baked mine at 375 F x 23 min. They were perfectly “done”, but I would have preferred a slightly browner finished product. (The acidity of the batter may have caused the paleness.) But they tasted so good I really didn’t care about the shade.
Next time:
Extracts – I would consider adding almond extract (as suggested by Shannon) and/or vanilla extract, just reducing the amount of milk to compensate.
Cinnamon: I would double this. (personal preference). I would consider a light dash of nutmeg.
However, the muffins are almost perfect as written!
Thanks.
So glad you love them as much as we do!! Thanks so much for taking the time to leave a comment! 🙂
Delicious, but I too had to cook them longer….35 minutes seemed to do the trick
These muffins are amazing! I have made them several times this summer and they are so easy and delicious!
Thanks! So glad you like them!
Great flavor but bake time was no where near 20 minutes. Took all of 35 minutes to bake and I followed recipe exactly.
Question: if using fresh peaches, should they be peeled first?
It would be fine with or without the peels 🙂
Taste is great, but it seemed to me the batter was much too runny. Next time I will add at least 1/2 cup more flour. I agree with the comment about needing to cook much longer than 20 minutes, possibly related to the runny batter.
Flavor is awesome, I will make some adjustments and make again.
Glad you liked them anyway 🙂
Made these today. They are really good. I did add cinnamon and nutmeg to the batter. Recipe is a keeper!
They really are, we like them a lot too!!😊
Thank so much for this wonderful recipe!!!
I’ve been scrolling for peach desserts and this one caught my interest.
Other than the baking time, I followed all the steps you provided and it turned out lovely!
Glad you liked them!
I LOVE these muffins. I just got the recipe last weekend and have made them twice already! Both times I doubled the batch and made 8 jumbo muffins. When I drained my peaches (I used canned since peaches aren’t in season yet) I diced them up and blotted them several times to make sure they were pretty dry and also tossed them with an extra tablespoon of flour before adding to the batter, I also saved some of the syrup and also did a simple glaze for the tops. I will make these… over and over…thanks for a wonderful muffin!!
You’re welcome Denise! Glad you like the recipe so much!!🙂
Delicious! Doubled the recipe to use the peaches that I had pulled from the freezer to thaw. My son and I ate them while still very warm, sooooo good, just like peach cobbler, in a muffin! Will make these again.
Thank you for the feedback Lestie, glad you like them!!🙂
I made the muffins just as directed and they turned out great! I found that they needed to bake for about 30 minutes instead of 20. Thanks for a great recipe!!
You’re welcome Sue! Glad to hear they turned out great!
I had the same issues as some others with having to bake longer, undercooked center,etc…but one bite of these and it didn’t matter how they looked, only that they were DELICIOUS!! Just like freshly baked peach pie/cobbler! It’s a keeper for sure!!
Thanks Kathy!
These look so yummy. Can you use frozen peaches?
Yes! Just thaw and drain them first.
Great recipe. Definitely needed more time to bake. I made 8 as recommended but had to bake about 30 minutes. Could be that I had a few more peaches than required. A keeper for sure and quite easy!
Thank you Paula!
While these taste really delicious, I did have some issues. First of all, it took about 32 minutes and were still slightly under done. They didn’t puff up like yours and the crumble just went into the peaches/dough rather than staying crumbly on top. Any suggestions?
Thanks for your comment. Sorry you had a few issues with the recipe. I’ve re-tested and fixed the recipe based on reader feedback, so I hope you give them another try! They should turn out well for you this time!
This recipe is great! The muffins came out great!!👍🏽😋
Thank you for the comment Carolynn!!
Happy to hear that! Thanks Carolynn!🙂
These Peach Cobbler Muffins were tasty.
I cooked them a little too long but the flavor was right on.
Thank you for sharing this recipe.
Thank you Kathy!! Glad to they turned out delicious anyway!🙂
going to make this recipe but I need to make 120 of them. Can I just double tripple or just keep going to I fill a 30 qt mixer or do I have to adjust the salt and baking power if I 10 times the receipe??
I honestly don’t know since i’ve never made so many of them at once, but i suggest you double the recipe and make it multiple times. Happy baking!
I made these yesterday and the recipe made 18 regular sized muffins. I used fresh peaches and couldn’t really taste the peach flavor. Next time I think I’ll use canned peaches. They were good, just not preachy enough for me
Thanks for your feedback Jackie!🙂
I made these muffins using 2 large white peaches. They were delicious. Only difference was the cooking time. I used large muffin cups and filled 8. They cooked for 45 minutes before golden brown. Just watch the time.
Good recipe but the ads on your site are infuriating! I had to keep going in and out in order to see the recipe. I’m sorry but I won’t be using recipes from your site any longer.
I’m sorry that you had a bad experience, unfortunately in order to keep offering free recipes to my readers, the ads are necessary to cover the cost of running the website. Thanks for your feedback, as I am always adjusting the frequency of the ads on my website. I hope you stick around and keep enjoying the free recipes!
Muffins are delicious; however, wish I had read the comments about a much longer baking time & would have baked them for 30 minutes instead of 24. Will definitely make again but bake them longer. Mine could have used 5 or 6 more minutes but when I took them out, the toothpick in each one came out clean! Will be a follower for sure!
So glad you liked them!!
Thank you for your feedback Candy!!🙂
I made them yesterday awesome muffins , but it’s just me eating them can they be frozen after making them and pull out when I want one ? And if so what’s the best idea to thaw them after.
I’d suggest thawing them uncovered at room temperature, so they don’t get soggy.
Can you make this as a whole cake ?
Sure you can! Check out my Peach Streusel Cake recipe here. Happy baking!
https://thebusybaker.ca/peach-streusel-cake/#wprm-recipe-container-5606
Sure you can! Check out my recipe for Peach Streusel Cake here. Happy baking! https://thebusybaker.ca/peach-streusel-cake/
Love this recipe & the fact it’s in metric easier for us in the UK ,followed the recipe just as it is however changed the oven temperature to 400f , gas 6 for 20 mins came out beautiful soft & fluffy thanks so much . Could you use any other fruit I wonder ?? 😋 👍
Thanks for your feedback! I’m glad you love them. Check out my Rhubarb Streusel Muffins and Blueberry Streusel Muffins that are similar and just as yummy as the peach ones. Happy baking!
https://thebusybaker.ca/best-ever-rhubarb-streusel-muffins/
https://thebusybaker.ca/best-blueberry-streusel-muffins/
This was a very easy and tasty peach muffin I love it I will definitely make this again
Thanks Felicia!!
Love the site so nice that you can change the number of muffins and it changes the recipe for you , so easy to use 🙂
Yes, thanks Alyssa!
Do you think it would be alright to use peach juice instead of milk to have more peach flavor?
I wouldn’t recommend this as it would add a lot of sugar to the recipe and change the texture of the muffins considerably.