Peach Cobbler Muffins

These peach cobbler muffins transform the classic Southern dessert into a soft, tender muffin filled with juicy peaches and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a sweet snack, they deliver comforting cobbler flavors in a convenient handheld form.

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Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: muffins

Calories: 260kcal

Author: Chloe White

Cost: $4

Equipment

Muffin tin
Mixing bowls
whisk
spatula
Measuring cups and spoons

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup buttermilk
1/3 cup vegetable oil or melted butter
2 large eggs
1 tsp vanilla extract
2 cups fresh peaches, diced
1 tbsp sugar (for peaches)
1/4 tsp cinnamon (for peaches)
1/2 cup all-purpose flour (for topping)
1/3 cup brown sugar (for topping)
1/4 cup granulated sugar (for topping)
1 tsp cinnamon (for topping)
1/4 tsp salt (for topping)
4 tbsp cold butter, cubed

Instructions

Preheat oven to 375°F and line a muffin tin with liners.
Prepare peaches by peeling, dicing, and tossing with sugar and cinnamon, then drain excess juice.
In a bowl, whisk flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk buttermilk, oil, eggs, and vanilla.
Combine wet and dry ingredients until just mixed.
Fold in prepared peaches gently.
Prepare streusel by mixing flour, sugars, cinnamon, and salt, then cutting in butter until crumbly.
Divide batter into muffin cups and top with streusel.
Bake for 18–22 minutes until golden and a toothpick comes out clean.
Cool slightly before serving.

Notes

Use ripe fresh peaches for best flavor, or thawed frozen peaches if out of season. Drain peaches well to prevent soggy muffins. Do not overmix batter. Store in airtight container up to 3 days or freeze up to 3 months.

Nutrition