Peach cobbler muffins are delicious summer treat with a perfect crumble topping and cinnamon flavor. They are best with fresh peaches during peach season but you can also use frozen or canned peaches so you can enjoy them year-round.
If you use canned peaches make sure to drain them, frozen chopped peaches do not thaw and fresh peaches are better without peel for best texture.
What I love most about this delicious muffins is their tender, moist texture and abundance of juicy peaches in every bite.They are perfect for breakfast or snack. I hope you’ll enjoy in this simple recipe.
These Peach Cobbler Muffins are the perfect sweet snack! This is such an easy recipe that taste’s 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!
Equipment
Standard Muffin Pan
Ingredients
For the streusel topping:
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 cup unsalted butter cold
For the muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup plain yogurt (or vanilla yogurt)
1/3 cup vegetable oil or olive oil, canola oil
2 large peaches , cut into 1/2-in. pieces (about 2 cups) divided
Instructions
For the streusel topping:Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter and with your hands, rub butter and flour mixture together until crumbly. Set aside.
For the muffins:Preheat your oven to 375 degrees Fahrenheit and prepare a large muffin pan with 12 muffin paper liners.
Add the flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and whisk together to combine. Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.
Whisk eggs, yogurt and oil in a medium bowl. Stir into dry mixture until just combined. Portion the batter out into the muffin cups evenly (about 3/4 full).
Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. Bake for about 18-20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Transfer muffins to a rack to cool. Serve warm or at room temperature.