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.
They look good I’m going to try making them
Thanks Mary! Let us know how they turned out!!
Muffins took a lot longer than 20 min to bake, definitely need more like 30/35 min. Topping did not come out as well as the picture shows. My topping just soaked into the muffin and came out of the sides. Also need to add in the instructions to put more peach on top of batter before adding crumble topping just like shown in video. Taste delicious though.
Hi Abi! Thanks so much for taking the time to leave a comment! 🙂
Made them following directions, but increased temp and cook time. Yummy! They came out perfectly.
Thanks for your feedback Debbie!!
Fabulous! I made 6 jumbo muffins and baked closer to 30 minutes, with the first 10 at 400, then back to 350. YUM.
Thank you Sue!!🙂
i seem to be the only one who was confused as to when to add the topping! at the time of baking or after?
Hi Laura! Top the muffins with a spoonful of the streusel topping and then bake at 350 degrees Fahrenheit for about 20 minutes until golden brown!! Hope they turn out delicious!🙂
I used this recipe to make 24 smaller muffins, and doubled the topping part of the recipe to make them more cobbler-y on top – my kids loved them! I used one fresh chopped up peach, which was delicious in these muffs. Perfect summertime muffins.
Yummy!
That sounds delicious!! Thanks for your feedback Renee!😊
These were so good! I used fresh peaches and I can’t tell you how much everyone loved them. One thing I did differently is to not use the baking power in the topping mixture. Thanks for a keeper!
So glad you loved them!
These were amazing with fresh Georgia peaches! I did make a few changes though. I doubled the cinnamon, subbed oats for some of the flower in the topping, and cut the sugar in half in the batter. I ran out of baking powder, so I subbed peach mead and baking soda. I’ll definitely be making them again. Thank you!
So glad you liked them!!
Can I use margarine instead of butter, If so how much?
Feel free to substitute margarine for butter in the same amount.
The texture was good, the flavor could have used a little cinnamon.
The streusel would have been better using a pastry cutter, which I almost used but, it’s your gig so I went with what was directed. Even with very cold butter I ended up with goo. Good tasting goo but, goo none the less.
Thanks for your feedback! I didn’t recommend a pastry cutter only because it’s not a kitchen item many home cooks and bakers have in their kitchen. But by all means, if you have one use it! 🙂
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.
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!
This was a very easy and tasty peach muffin I love it I will definitely make this again
Thanks Felicia!!
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/
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/
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.
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!!🙂
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!
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.
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!🙂