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!
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.
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!
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!🙂
This recipe is great! The muffins came out great!!👍🏽😋
Thank you for the comment Carolynn!!
Happy to hear that! Thanks Carolynn!🙂
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!
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!
These look so yummy. Can you use frozen peaches?
Yes! Just thaw and drain them first.
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!
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!
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 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!!🙂
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!
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!!😊
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 🙂
Question: if using fresh peaches, should they be peeled first?
It would be fine with or without the peels 🙂
Great flavor but bake time was no where near 20 minutes. Took all of 35 minutes to bake and I followed recipe exactly.
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!
Delicious, but I too had to cook them longer….35 minutes seemed to do the trick
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! 🙂
Ummmmmm this recipe is the bomb!!!
Thanks so much!
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! 🙂