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.
Mine took about 40 min to bake and absolutely worth the wait. Delicious!!!!
I’m so happy to hear you liked the muffins. They’re my favourite ones!
Wonderful recipe
Thanks so much for the comment, so happy to hear you like the recipe!!
So moist and sweet! My kitchen smells like heaven!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
The recipe says I cup of peaches and the video shows you putting peaches on top of the batter before the streusel and in the flour mixture; your written directions don’t tell you how much to used in each application. Is it a guess?
Hey Chris, thank you for pointing out our mistake. We’re always striving to improve and offer you free high quality content. We have updated our instructions to include our favourite hack when making these muffins, saving a few peaches to top them right before spooning the delicious topping. We hope this helps! Let us know how your muffins turn out. Happy baking 😊
These muffins are absolutely DELISH! Made them two days in a row, used fresh peaches!! 😋😋😋
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
This recipe turned out perfect! I used frozen peaches and they cooked perfectly and were nicely firm. I did not tweak the recipe in any way.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Thank you for the recipe, I did make a couple of substitutions for things I didn’t have but they worked a treat. I used coconut oil instead of veg oil and tinned pineapple instead of peaches. Timing was perfect for me!
We’re so happy you enjoyed them! Pineapple sounds like a great twist. Thank you for taking the time to leave your feedback!
Just made these for my husband and teenagers. They love them. The only thing I did different was double the cinnamon like many suggested and cook at 400 degrees for 20 minutes. Amazing recipe.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are delicious!!! I made them with fresh peaches. Next time I might lower the sugar just a smidge, but otherwise I wouldn’t change thing.
These were great…I even used a little less sugar and they turned out amazing.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
This was a very good recipe. I didn’t have time to make the topping, so instead, I sprinkled the tops of the muffins with cinnamon sugar. Knowing I would do that, I also added a couple of sprinkles of cinnamon to the batter. I was worried that the batter seemed too thin, but it worked fine. Couldn’t find my muffin tins (how does someone misplace muffin tins???), so I used a tin designed to make muffin tops. After reading several reviews that said the muffins didn’t cook through, I followed one suggestion to bake at 400 degrees for 20 minutes. Mine were perfect after 17 minutes. 90% of the time, I am disappointed in the muffin recipes I’ve tried, but not this one! My husband even said, “these muffins are excellent!” I guess I hit on a winner! I’m making them again next week for friends. Thank you very much!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These look amazing. Are you using the very large muffin tins or the regular cup cake size?
We’re baking them in our normal sized muffin pans.
I made these this afternoon for our guild meeting (those ladies are always so nice to be guinea pigs) and I made a couple of changes – one intentional and one not. First, I replaced half of the sugar with the “sweet mix” that I make with Stevia, xylitol, erythritol, and monk fruit). When I stuck the toothpick in to check for doneness after 20 minutes (they weren’t brown, but that’s ok), I noticed they felt a little “firm” – but toothpick was clean. Took them out and went back to review recipe and found I had accidentally omitted the oil. So, before taking them to the group and having them be a complete failure, I decided to try one. They were Freaking AMAZING!!!! Even with my mess-ups. Next time, I’ll add the oil and I think they’ll be even better. I used my home canned peaches and they were just phenomenal. (I didn’t completely drain them either)
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Just delicious! Super easy to throw together. I used fresh peaches because I had some that needed to be used. I will keep this recipe, for sure!!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
This peach muffin recipe is fantastic! I will make and enjoy this recipe forever. Thank you!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These were delicious. Baked at 400 as suggested by another baker. Drained my juicy fresh peaches and combined the juice with milk to make 1/2 cup. Made topping in mini food processor. Great recipe!!! Peach muffin perfection!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are definitely a hit at my house!! I didn’t have any problems at all with recipe. I followed everything you said including pat dry the peaches & they were were done in 20 mins plus my crumble stayed on top where it should be. I made sure I preheated my oven so it was good & hot by time I put em in. They were a lil pale & that made me think they weren’t done but when I checked em they were perfect. Everybody was happy & we will be saving this recipe for use more often! Thanks so much for the share!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Delicious! I used frozen peaches, rinsed and drained. After reading comments I increased time to 30 mins which seemed perfect to me. Came out moist and yummy.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Just made these and they were a total success! i didn’t change anything about the recipe ! I will be making again and again!! Thank you for sharing!
You’re welcome Katie!!😊
I have made these a bunch of times now. They’re super yummy! I turned them into a cake, too. Just double the recipe and voila a perfectly peachy summer cake. Thanks for the great recipe!
Thanks so much Elise!