Homemade Peach Cobbler Muffins Recipe

Introduction

These Homemade Peach Cobbler Muffins are a delightful treat bursting with the sweetness of ripe peaches and a hint of cinnamon. Perfect for breakfast or a cozy snack, they bring the comforting flavors of a classic peach cobbler into a portable, easy-to-enjoy muffin form.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk (dairy or dairy-free)
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh or canned peaches, diced (juice drained if canned)
• 1 teaspoon ground cinnamon (for topping)
• ½ cup brown sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with cooking spray.
2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smoothly blended.
4. Step 4: Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be careful not to over-mix; a few lumps are normal.
5. Step 5: Gently fold in the diced peaches, making sure they’re evenly distributed throughout the batter.
6. Step 6: Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
7. Step 7: In a small bowl, mix the cinnamon and brown sugar together, then sprinkle generously on top of each muffin.
8. Step 8: Bake for 18-20 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Step 9: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• If you don’t have peaches, substitute with blueberries or strawberries for a different but equally delicious flavor.
• Use almond milk or other non-dairy milks to make this recipe lactose-free.
• Avoid over-mixing the batter to keep the muffins soft and fluffy; stop stirring as soon as ingredients are combined.
• Keep a close eye on baking time to prevent overbaking; check for doneness a few minutes early.

Storage

Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them for up to a week. To reheat, warm muffins in the oven at 350°F (175°C) for 5-7 minutes to restore their moist texture. Microwaving is also an option for quick reheating, but avoid overheating to prevent a rubbery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, you can use frozen peaches; just thaw and drain any excess liquid before folding them into the batter to prevent excess moisture.

Can I make these muffins vegan?

To make vegan peach cobbler muffins, substitute dairy milk with plant-based milk, use a vegan butter alternative, and replace eggs with flax eggs or another egg substitute.

Homemade Peach Cobbler Muffins Recipe

Print Recipe

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4.7 from 109 reviews

Delightful Homemade Peach Cobbler Muffins bursting with the sweetness of ripe peaches and a hint of cinnamon, perfect for sharing during cozy gatherings or as a delicious breakfast or snack.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Base

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk (dairy or dairy-free)
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh or canned peaches, diced

Topping

• 1 teaspoon ground cinnamon
• ½ cup brown sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined to ensure even distribution of leavening agents.
3. Combine Wet Ingredients: In a separate bowl, mix together the milk, melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well blended.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid over-mixing; some lumps are acceptable to keep the muffins tender.
5. Fold in Peaches: Gently fold the diced peaches into the batter, distributing them evenly to ensure each muffin has a juicy fruit burst.
6. Fill Muffin Pan: Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full to allow room for rising.
7. Add Topping: In a small bowl, mix together the ground cinnamon and brown sugar, then generously sprinkle this mixture over the muffin batter for a sweet, flavorful crust.
8. Bake Muffins: Bake in the preheated oven for 18-20 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
9. Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Store muffins in an airtight container at room temperature for up to two days or refrigerate for up to a week to maintain freshness.
• Reheat muffins in the oven at 350°F (175°C) for 5-7 minutes to restore warmth and moisture or use a microwave briefly, avoiding overheating to prevent rubbery texture.
• Substitute peaches with other fruits like blueberries or strawberries for variety.
• Use almond milk or other non-dairy milk alternatives for a lactose-free version.
• Do not overmix the batter to keep muffins soft and fluffy.
• Monitor baking time closely to avoid overbaking and dryness.

Keywords: peach cobbler muffins, homemade muffins, breakfast muffin recipe, baking, peach recipes, cinnamon topping, American breakfast, easy baking, fruit muffins