Peach flavor in every bite is what I was going for with these peach cobbler muffins, and I think I nailed it!🍑 Sweet, juicy peaches are folded into a tender muffin batter and topped with a buttery cinnamon streusel.
Make them during peach season with fresh peaches, or use canned or frozen any time of year! Check out all my breakfast recipe ideas for more inspiration!
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Juicy peaches and a buttery cinnamon streusel make these both fresh and cozy at the same time. They taste like the best of summer and fall in one bite! 🍑 They remind me of my peach pie with crumble in the best way.
I love adding a little lemon zest and fresh ginger to really brighten up the peach flavor! If you’re deep in peach season, you have to try my recipe for peach pound cake next!
Have more peaches to bake with? Try my peach cookie recipe and blueberry & peach cobbler.
Jump to:
Why You’ll Love This Recipe
- Juicy peaches baked right into the batter (fresh, frozen, or canned!) They’re filled with peaches just like my peach filled cupcakes!
- There’s no chance of dry muffins with this recipe. They stay moist and delicious for days just like these strawberry muffins with cream cheese.
- Everyone will love biting into the sweet, crumbly streusel topping. The buttery streusel is my favorite part! I use the same streusel in these cherry chocolate chip muffins.
- These muffins are so simple to make with basic ingredients! There are only a few easy steps to follow before you have a batch of warm peach muffins fresh from the oven.
Ingredients
Below are the ingredients you’ll need:
- Use fresh, canned, or frozen peaches. Peeling fresh peaches is optional. They’re more rustic looking with the peel on but I like the smoother texture of peeled peaches. No need to thaw frozen peaches. Pat canned peaches dry before adding. Add my raspberry and peach cake to your baking list!
- You’ll need 2 large room temperature eggs. Set them on the counter to reach room temperature along with the other cold ingredients before getting started.
- Use granulated and packed light or dark brown sugar. You can swap out the brown sugar and use all granulated.
- We’re using melted unsalted butter for the batter and the topping. Let the melted butter cool for about 10 minutes before adding to the batter.
- Use sour cream and any type of milk (2%, whole, or non dairy). Sour cream makes these muffins nice and tender just like my sour cream banana muffins recipe and this almond streusel coffee cake.
- Ground cinnamon adds a warm flavor to the muffins and streusel. These muffins are lightly spiced like my lemon zucchini cake. For a recipe with even more cinnamon flavor, you’ll love these Snickerdoodle cookie bars!
- A pinch of ground nutmeg is optional but adds a hint of extra flavor.
- Lemon zest and fresh ginger are also (optional): They don’t give the muffins a strong lemony or ginger flavor, but they add an overall fresh flavor! Peeling the ginger is optional. Make sure to zest only the yellow part of the lemon. Use a microplane to grate them both.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Don’t have enough peaches? Swap in a different fruit in place of all or half the peaches.
- Out of sour cream? Use plain Greek yogurt. You could also use buttermilk in place of both the sour cream and milk.
- Prefer salted butter? If using salted butter, just add ¼ teaspoon instead.
- Want to skip the streusel topping? You can leave it out! Enjoy the muffins as is or sprinkle some turbinado or demerara sugar on top before baking like my lemon chia muffins.
How to Make Peach Cobbler Muffins
Quick Video Recap
Step by Step Instructions
Step 1: Combine the melted butter, flour, sugar, cinnamon and salt in a bowl butter in a small bowl. Mix together with a fork.
Step 2: (See photo 2 above). In a large bowl, whisk together the melted butter and sugars. Add the eggs, vanilla, lemon zest and optional grated ginger. In a seperate medium bowl, whisk to combine the dry ingredients.
Step 3: Stir half the dry ingredients mixture into the wet. Stir in the milk and sour cream. Next, stir in the remaining dry ingredients. Stir in the peaches til just combined.
Step 4: Spoon the batter into the muffin cups all the way to the top. An ice cream scoop or 1/4 cup measuring cup works well for this.
Step 5: Sprinkle the streusel on top.
Step 6: Bake at 425 F for 5 minutes then reduce heat to 350 and bake for an additional 15-19 minutes.
Natalie’s Top Tips
- Don’t have muffin liners? Butter and flour the muffin wells (or use a good nonstick baking spray) instead. This will keep the muffins from sticking.
- Bake the muffins at a high heat (425°F) for the first 5 minutes. The quick blast of heat helps the muffins rise higher. It also helps them get nice rounded tops. After 5 minutes, lower the temperature so the centers bake through without the tops getting too dark.
- Let muffins sit in the pan for 5–10 minutes after baking. This helps them to firm up, so they don’t fall apart. After that, transfer them to a wire rack to cool. Don’t leave them in the pan too long, or they’ll keep baking and could dry out.
- Stick a toothpick into the middle of one muffins check if the muffins are done baking. If it comes out clean with no wet batter, they’re finished.
Recipe FAQs
To peel peaches easily, score a small “X” at the bottom and blanch in boiling water 30–60 seconds, depending on size and ripeness. They’re done when the skin around the “X” starts to curl back. Transfer to an ice bath to stop cooking. The skins should slip off effortlessly once cooled. Use ripe but firm peaches for best results.
Muffins can become dry if you overmix the batter, bake them too long, use too much flour, or use too little fat or liquid. Keep them tender by mixing just til combined, measuring your ingredients carefully, and removing them from the oven as soon as they’re finished baking.
Let the muffins cool completely, then store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Don’t store muffins in the fridge if you plan to eat them within 3 days since the fridge can dry them out. Muffins can also be frozen for up to 3 months — wrap each one individually in plastic wrap and place in a freezer-safe bag or airtight container. Thaw frozen muffins in the fridge or at room temperature before serving.
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Peach Cobbler Muffins
Ingredients
Streusel Topping
- ½ cup (62 g) all-purpose flour
- ⅓ cup (73 g) light brown sugar packed
- ¼ teaspoon cinnamon
- 3 tablespoons (42 g) unsalted butter melted, slightly cooled
Peach Muffins
- 1¾ cups (218 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar light or dark, packed (or use all granulated sugar)
- 2 teaspoons lemon zest optional, about 2/3 of a medium lemon zested
- ½ teaspoon grated fresh ginger optional, measurement doesnt have to be exact
- 2 (100 g) large eggs room temperature
- ½ cup (113 g) unsalted butter melted and slightly cooled
- 1½ teaspoons vanilla extract
- ¼ cup (57 g) sour cream room temperature
- ¼ cup (61 g) milk room temperature
- 1¾ cups (300 g) chopped peaches about 3 peaches, peeled, pitted, and diced
Instructions
Streusel Topping
- Melt the butter for the streusel in a small bowl in the microwave. Allow to cool slightly for about 10 minutes til butter feels warm but not hot (and is around (100–110°F). In a small bowl, stir to combine the flour, sugar, cinnamon and salt. Add the melted butter and stir together with a fork. Set aside in the fridge to chill while you prepare the muffin batter.
Peach Muffins
- Preheat oven to 425 F. Line a 12 count muffin pan with paper liners. Set aside.
- Peel, pit and dice the peaches into roughly ½ inch chunks. Set aside.
- In a medium mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
- Cut the butter into chunks. Place it in a microwave safe bowl and microwave it on medium power in 15 second bursts, stirring in between intervals. Allow to cool slightly.
- In a small bowl, stir to combine the sour cream and milk.
- In a large mixing bowl, whisk together the sugars and melted butter. Whisk in the eggs, vanilla, and optional lemon zest and optional grated fresh ginger. Whisk til smooth and combined.
- Stir half the dry ingredients into the wet ingredients with a spatula til just combined. Stir in the milk and sour cream then stir in the remaining dry ingredients til only a few streaks of flour remain. Make sure not to mix anymore than needed. Stir in the chopped peaches until just combined. Again, do not overmix.
- Use an ice cream scoop or a 1/4 cup measuring cup to fill each muffin cup to the top with batter.
- Take the streusel out of the fridge. Break up any large chunks with a fork or your hands. Sprinkle streusel even over the muffin tops. Press streusel down lightly with your fingertips.
- Bake at 425 ℉ for 5 minutes then reduce heat to 350℉ and bake an additional 15-18 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
- Place pan on a wire rack. Allow muffins to cool in the pan for 5 minutes then remove from pan. Set muffins on a wire rack and allow to cool for at least 15 minutes.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Joanne
Delicious and very moist, the streusel is so yummy.
Natalie
Hi Joanne, I’m so glad you liked these muffins! Thanks for trying them 🙂