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).
We love making muffins SO much that we’ve created a FREE No Fail Muffin Baking e-course where we share all our favourite muffin recipes, tips, and tricks you’ll need to make the perfect muffins in your own kitchen. If you want to up your baking game, sign up for our FREE course below:
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!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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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.
I had to put them in for like 35 mins, not bad
Thanks for your feedback Lillian!
First time making these fun peach muffins! Easy to follow recipe. My husband really liked them. I’m proud of myself. A great recipe to make for a learning to bake student💖
theycame out great. l baked them 400 fahrenheit for 20 minutes
Came out yummy!
Thanks for your feedback! We’re happy you enjoyed our recipe.
The muffins were delicious. I used fresh peaches, sour cream instead of milk and added 1/2 cup chopped pecans. I made 10 muffins instead of 12, as I like muffins that are larger.
Those sound like great additions! Thank you for your feedback.
I made these for my farmers market and people loved them!!!! They are not to sweet they areca perfect blend of flavors
Thank you for your feedback!
These muffins look delicious! Is it possible to use buttermilk instead of milk? Also can i use Greek yogurt to replace oil?
If it’s full fat greek yogurt, you can replace the oil at a 1:1.25 ratio. Also swapping the milk for buttermilk might cause your batter to not be liquid enough depending on your buttermilk but it should work.
Great, easy muffin recipe. I made a couple of tweaks: halved the recipe, since it’s just the 2 of us, didn’t want any leftovers. Used canned peaches, diced and dried on paper towels. Took another reviewers suggestion, baked at 400, and used buttermilk instead of milk. Delicious! Nice slightly crunchy topping which seemed to disappear during baking. But tasted the crunch when you bite into it. Great recipe. Summertime fresh peaches, and maybe toss in some blueberries or raspberries to make a mixed Berry muffin. Thank you!
Thank you for sharing your feedback, Theresa!
I used my homemade low-fat jam instead of peaches and cut the sugar in half, and just put a regular streusel on top without baking powder, and these turned out great
Thanks Jill! Homemade jam is always a great addition.
Can I substitute with blueberries? I made this recipe and it’s fantastic!!!!
Yes!
I would like to thank you for sharing this recipe with everyone. I just got thru making these for my VFW post members. I tasted one and they are so delicious. thank you again !
Thank you for your feedback! We’re happy you enjoyed them!
This is a terrific recipe! I doubled it and made in two loaf pans. My muffin tins were lost on our move. I started at 350* for 30 minutes and checked every 5 minutes. I used fresh yellow peaches and did what the test kitchens recommended. Moist and delicious.
We’re happy you enjoyed our recipe! Thank you for taking the time to leave your feedback. So sorry to hear about your muffin tins, if you’re looking for new ones, these are our favourites https://amzn.to/3lCipRu (affiliate link).
What a lovely, moist ,& flavourable recipe ! I shall be adding this recipe to my favourites list ! Thank you soooo much .
We’re so happy to hear that, Brenda!
How do you store them and how long are they ok for?
You can keep them in an airtight container on the counter for 3-5 days.