These 30-minutes fresh bakery-style delicious Peach Cobbler Muffins are a perfect treat for summers. Each bite just melts in the mouths and is loaded with juicy, sweet, diced peaches and topped with a buttery and crumbly streusel.
Summers comes with aplenty of options of fresh produce of fruits and vegetables. Peaches are in abundance in summers and I love to incorporate it in my bakes like my Peach Cobbler Pound Cake, which is always a hit.
Table of Contents
Why You'll Love This Recipe
- It is a 30-minute recipe and you can bake these peachy bites from start to finish in no time using a few pantry staples.
- These are easy to bake and even a novice baker can put it together without any difficulty, achieving best possible results.
- Muffins are the best perfect summer treat for a potluck or a brunch gathering just like these Lemon Poppy Seed Muffins, Orange Muffins, Old-Fashioned Blueberry Muffins, and Banana Chocolate Chip Muffins.
Ingredients
- Peaches (Chunks + Juice): Use fresh (without peel) and cut them into ½ inch chunks. I used fresh peaches.
- Milk: Use whole milk. I use lactose free milk.
See the recipe card below for a full list of ingredients and quantities.
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Peach Cobbler Muffins
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Streusel Mixture: Add all ingredients in a bowl, mix together using a pastry blender or fork. Set aside.
2. Cut the peaches in very small pieces and toss them in 1 tablespoon flour and set it aside.
3. Sift together flour, salt, and baking powder. Whisk and set aside.
4. In a large bowl and beat together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
5. Add the dry ingredients into the wet mixture and combine.
6. Fold in the peaches chunks with a light hand.
7. Using an ice-cream scoop, scoop out the muffin batter into the liners. This will make 15 muffins.
8. Sprinkle the rest of ½ cup peaches chunks on top of the muffins. Add streusel. Bake the muffins in the oven for 15 – 18 minutes. Test the muffins by inserting a toothpick in the center comes out clean.
Serving Suggestions
Ice-cream or Dollop of Whipped Cream: You can serve the muffins with a scoop of vanilla ice-cream or a dollop of whipped cream.
Expert Tips
- Cut the Peaches in Small Chunks: Make sure to cut the peaches in small chunks. Large chunks are heavier and will sink in the bottom.
- Toss the Peaches in Flour: Toss the peaches chunks in one tablespoon of flour. This step is to ensure the equal distribution of the peaches within the muffins will not sink in the bottom.
- Cool the Butter: This recipe calls for melted butter. Let it cool before adding in the batter. Adding hot butter in the mixture may cook up the eggs effecting the texture.
Recipe FAQs
Yes, definitely use fresh peaches. Peel the skin, remove the pits, and cut the fruit into small pieces. You’ll need about 1 ½ cups of peaches for this recipe, which is approximately 4 medium-sized peaches.
The muffins are initially baked at a high temperature to achieve a dome shape. This heat helps the muffins rise quickly, forming their characteristic dome. The temperature is then reduced to ensure the muffins cook through without burning.
Absolutely, you can double the recipe to make approximately 28 to 30 muffins. Simply multiply all the ingredients by two, and adjust your baking time if necessary. This will allow you to make a larger batch, perfect for gatherings or freezing for later use.
The possible answer could be over-mixing of the batter. Make sure to not over-mix it. Over-mix reacts gluten in the batter which results in tough, dense and dry muffins.
How to Store
Room Temperature
To keep your muffins fresh, store them in an airtight container at room temperature. They will maintain their freshness for 2-3 days on the counter.
Refrigerator
To ensure your muffins stay fresh, place them in an airtight container. Store the container in the refrigerator, where they will remain good for up to 4-5 days. This method helps maintain their moisture and prevents them from drying out.
Freezing Instructions
Individually wrap each muffin in plastic wrap and then add a layer of foil. Arrange them on a baking tray and freeze until they are firm. Once hardened, transfer them to a Zip-loc bag or an airtight container. They can be stored in the freezer for up to a month.
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Related Muffins Recipes
Recipe
Peach Cobbler Muffins
Ingredients
Peach Cobbler Muffins
- 2 cup all-purpose flour (240 g) plus one tablespoon
- ½ teaspoon salt
- 2 teaspoon baking powder (10 g)
- 2 eggs (large)
- ¼ cup melted butter (57 g)
- ½ cup castor sugar (100 g)
- 1 teaspoon vanilla extract (5 g)
- ½ cup milk (125 ml)
- 2 tablespoon peach juice (30 ml)
- 1 ½ cup peach chunks (252 g)
Peach Cobbler Streusel
- ¼ cup butter (cut in pieces) (57 g)
- ⅓ cup all-purpose flour (42 g)
- ⅓ cup castor sugar (70 g)
- ½ teaspoon cinnamon powder (2 g)
Instructions
Peach Cobbler Muffin
- Streusel Mixture: Add all ingredients in a bowl, mix together using a pastry blender or fork. Set aside until it becomes a crumble.
- Pre-heat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Cut the peaches in very small pieces.
- Take a medium sized bowl and sift together flour, salt, and baking powder. Whisk and set aside.
- Take a large bowl and beat together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
- Now add the dry ingredients into the wet mixture. Using a whisk start stirring until just combined. Do not overmix.
- Add one tablespoon of flour and toss one cup peaches. This will prevent sinking of the pieces.
- Using an ice-cream scoop, scoop out the muffin batter into the liners. This will make15 muffins.
- Sprinkle the rest of ½ cup peaches chunks on top of the muffins.
- Now sprinkle the streusel over the tops of the muffins.
- Bake the muffins at 425 F for the first five minute and then reduce the heat to 350F. Bake for another 15 – 18 minutes until a toothpick inserted comes out clean.
- Cool muffins in pan for 5 minutes. Place the muffins on the wire rack to cool completely.
Notes
-
- Cut the Peaches in Small Chunks: Make sure to cut the peaches in small chunks. Large chunks are heavier and will sink in the bottom.
- Toss the Peaches in Flour: Toss the peaches chunks in one tablespoon of flour. This step is to ensure the equal distribution of the peaches within the muffins will not sink in the bottom.
- Cool the Butter: This recipe calls for melted butter. Let it cool before adding in the batter. Adding hot butter in the mixture may cook up the eggs effecting the texture.
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