Peach cobbler muffins are filled with fresh, frozen or canned peaches and topped with an crumbly streusel topping. The recipe’s easy to mix up by hand and perfect for breakfast or dessert!
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Peach streusel muffins are perfect for when peaches are everywhere at stores and farm stands. They come together quickly and leave you more time to enjoy the nice late-summer and early fall weather!
Juicy peaches and a buttery cinnamon streusel make these both fresh and cozy like my peach pie with crumble!
Add a little lemon zest and fresh ginger for evn more bright flavor. The recipe’s delicious any anytime of the day just like a slice of my recipe for peach pound cake!
Have more peaches to bake with? Try my peach cookie recipe!
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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.
Ingredient Notes
Here are some useful notes on some of the ingredients for this peach muffin recipe.
- Peaches: You can use fresh, canned, or frozen peaches. No need to thaw frozen peaches. If using canned, just pat them dry before mixing in. I recommend peeling the peaches, but you can leave the skin on if you prefer. They’re more rustic looking with the peel on but I like the smoother texture of peeled peaches. Peach fans, be sure to add my raspberry and peach cake to your baking list!
- 2 eggs: Use 2 large room temperature eggs. Set them on the counter to reach room temperature along with the other cold ingredients before getting started.
- Granulated and brown sugar: Use granulated and packed light or dark brown sugar. You can also swap out the brown sugar and use all granulated.
- Butter: We’re using melted butter for the batter and the topping. Let the melted butter cool for a few minutes before mixing. Allow it to cool for about 10 minutes.
- Milk and sour cream: Use sour cream and any type of milk (2%, whole, or non dairy). Make sure they are room temerature. Sour cream makes these muffins nice and tender just like my sour cream banana muffins recipe and this almond streusel coffee cake.
- Cinnamon: 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 morecinnamon flavor, you’ll love these Snickerdoodle cookie bars!
- Nutmeg (optional): Add a pinch of ground nutmeg for more depth of flavor.
- Lemon zest and fresh ginger (optional): The muffins won’t taste lemony or have a strong ginger flavor, but these ingredients give the muffins 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
- Swap in a different fruit in place of all or half the peaches.
- Instead of sour cream, use plain Greek yogurt. You could also use buttermilk in place of both the sour cream and milk.
- I use unsalted butter. If using salted butter, just add ¼ teaspoon instead.
- You can leave out the streusel topping if you prefer. Enjoy the muffins as is. To make them extra pretty and add some crunch, you can top them with some turbinado or demerara sugar before baking like my lemon chia muffins.
How to Make Peach Cobbler Muffins
Quick Video Recap
Step by Step Instructions
Step 1: (See photo 1 above). 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: (See photo 3 above). 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: (See photo 4 above). 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: (See photo 5 above). Sprinkle the streusel on top.
Step 6: (See photo 6 above). Bake at 425 F for 5 minutes then reduce heat to 350 and bake for an additional 15-19 minutes.
Expert Tips
Instead of paper liners, butter and flour the muffin wells (or use a good nonstick baking spray) to keep the muffins from sticking.
Bake the muffins at a high heat (425°F) for the first 5 minutes. This quick blast of heat helps the muffins rise higher and form nicely rounded tops. After that, lower the oven to 350°F so the centers bake through without the tops getting too dark.
Let freshly baked muffins sit in the pan for 5–10 minutes to firm up, so they don’t fall apart. Then transfer them to a wire rack to cool completely. Don’t leave them in the pan too long, or they’ll keep baking and could dry out.
To check if the muffins are done, insert a toothpick into the center of one muffins, If it comes out clean with no wet batter, they’re finished baking.
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 (62.5 g) all-purpose flour
- ⅓ cup (73.33 g) light brown sugar packed
- ¼ teaspoon (0.5 g) cinnamon
- 3 tablespoons (42 g) unsalted butter melted, slightly cooled
Peach Muffins
- 1¾ cups (218.75 g) all-purpose flour
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- 1 teaspoon (2 g) ground cinnamon
- ⅛ teaspoon (0.25 g) 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 (4 g) lemon zest optional, about 2/3 of a medium lemon zested
- ½ teaspoon (1 g) grated fresh ginger optional, measurement doesnt have to be exact
- 2 (100 g) large eggs room temperature
- ½ cup (113.5 g) unsalted butter melted and slightly cooled
- 1½ teaspoons (6 g) vanilla extract
- ¼ cup (57.5 g) sour cream room temperature
- ¼ cup (59.15 ml) 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 🙂