Peach Cobbler Muffins
Peach cobbler muffins are filled with fresh or canned peaches and topped with an easy streusel topping. The recipe's easy to mix up by hand and perfect for breakfast or dessert!
Servings: 12 muffins
Calories: 286kcal
Ingredients
Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar packed
- ¼ teaspoon cinnamon
- 3 tablespoons unsalted butter melted, slightly cooled
Peach Muffins
- 1¾ cups 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 granulated sugar
- ¼ cup 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 large eggs room temperature
- ½ cup unsalted butter melted and slightly cooled
- 1½ teaspoons vanilla extract
- ¼ cup sour cream room temperature
- ¼ cup milk room temperature
- 1¾ cups 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
Peaches: I recommend using fresh, peeled peaches. They should be slightly firm (not hard but not too soft or bruised). You can use chopped frozen peaches. Do not thaw them. You can also use canned peaches. Drain and blot them with paper towels.
Butter: We’re using melted butter for the batter and the topping. Let the melted butter cool for about 10 minutes before using. I use unsalted butter. If using salted butter, just add ¼ teaspoon instead.
Sugar: You can use all granulated sugar instead of a combination of granulated and brown sugar if you prefer.
Milk: Use any type of dairy or nondairy milk. You could also swap in buttermilk in place of the milk and/or sour cream.
Sour cream: Instead of sour cream, use regular plain or Greek plain yogurt. You could also swap in unsweetened applesauce in place of sour cream.
Tips for soft muffins: Measure flour correctly to avoid adding too much flour. Also, make sure not to overmix your muffins. Stir in the dry ingredients and peaches til just combined. Don't stir more than that or muffins can turn out tough.
Storage: 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 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.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1muffin | Calories: 286kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 217mg | Potassium: 96mg | Fiber: 1g | Sugar: 21g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
