Peach Cobbler Muffins – Soft, cinnamon-spiced muffins filled with juicy peaches and topped with a buttery crumb topping. Easy to make and perfect for breakfast or dessert, they bring all the flavor of peach cobbler in a handheld version.

These peach cobbler muffins came from wanting that warm, cinnamon-y cobbler flavor without making a full baking dish. Something you can grab with coffee, split in half, and not think twice about. They’ve got soft, buttery centers, bits of peach in every bite, and that crumb topping that gives you a little crunch on top.

 

I like baking these when peaches are sitting on the counter and getting a little too ripe to ignore. Fresh or frozen both work, which makes them easy to pull together any time of year. The batter comes together quickly, and once they’re in the oven, the smell alone is enough to make you hover nearby waiting for them to cool. If you’ve made my Peaches and Cream Coffee Cake, this leans in the same direction but in a smaller, grab-and-go version.

They’re great warm, but they hold up well after cooling too, which makes them easy to keep around for a few days. Simple, a little cozy, and just sweet enough to pass as breakfast or dessert depending on the day.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Muffins

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Cinnamon
• Butter – I always use unsalted when baking
• Egg
• Egg Yolk
• Milk – you really can use any type of milk or milk alternative that you like for this
• Vanilla Extract
• Peaches – fresh or frozen peaches work great. You can even used canned peaches if you drain them really well.

For The Crumb Topping

• Butter
• All-Purpose Flour
• Granulated Sugar
• Light Brown Sugar
• Cinnamon

How To Make Peach Cobbler Muffins

• Mix the Dry Ingredients – Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
• Combine the Wet Ingredients – Stir together the melted butter, egg, egg yolk, milk, and vanilla until smooth.
• Make the Batter – Gently fold the wet ingredients into the dry just until combined, then fold in the diced peaches.
• Prepare the Crumb Topping – Mix the butter, flour, sugars, and cinnamon until it forms a coarse, crumbly texture.
• Fill & Top the Muffins – Divide the batter into a prepared muffin tin and sprinkle the crumb topping over each.
• Bake & Cool – Bake until set and lightly golden, then let cool slightly before transferring to a rack.

Muffin Recipe Tips & Tricks

• Use Ripe Peaches – Softer, ripe peaches add more flavor and moisture to the muffins.
• Don’t Overmix the Batter – Stir just until combined to keep the muffins light instead of dense.
• Dice Peaches Evenly – Small, uniform pieces distribute better throughout the batter.
• Cool the Butter Slightly – Let melted butter cool a bit so it doesn’t cook the eggs when mixed.
• Pack the Crumb Topping Lightly – Gently press it together so you get larger crumbs that bake up nicely.
• Fill the Cups Evenly – Keeping the batter level helps the muffins bake at the same rate.
• Check for Doneness – Insert a toothpick into the center; it should come out clean or with a few crumbs.
• Try a Flavor Twist – Add a pinch of nutmeg or swap in nectarines for a slightly different flavor.

Storage

Store muffins in an airtight container for 4-5 days. You can also freeze muffins very easily. Just let them cool and then store in an airtight container for up to 3 months. You can take them out and let them thaw on the counter or heat in the microwave for about a minute per muffin for a quick treat.

More Delicious Muffin Recipes

• Chocolate Chip Muffins
• Nutella Muffins
• Blueberry Muffins
• Chocolate Oatmeal Blender Muffins
• Banana Chocolate Chip Muffins