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Homemade Peach Cobbler Muffins

Homemade Peach Cobbler Muffins for Sweet, Cozy Mornings

These Homemade Peach Cobbler Muffins are a nostalgic treat, combining juicy peaches and cinnamon in a fluffy muffin, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour gluten-free flour blend can be used as a substitute
  • 3/4 cup granulated sugar can be reduced or replaced with coconut sugar for lower GI
  • 2 teaspoons baking powder ensure it’s fresh for best results
  • 1/2 teaspoon baking soda aids in browning and further leavening
  • 1/4 teaspoon salt consider using sea salt or omitting
  • 1 cup milk dairy or dairy-free options like almond or oat milk
  • 1/2 cup unsalted butter melted; substitute with olive oil for dairy-free
  • 2 large eggs for vegan, use flax eggs or applesauce
  • 1 teaspoon vanilla extract opt for pure vanilla for best flavor
  • 1 to 1 1/2 cups fresh or canned peaches diced; substitute with any stone fruit
  • 1 teaspoon ground cinnamon nutmeg can serve as an alternative
For the Topping
  • 2 tablespoons brown sugar coconut sugar can be a substitute

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners or greasing the cups.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the wet ingredients: milk, melted butter, eggs, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid over-mixing.
  5. Fold in the diced peaches evenly into the batter.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. In a small bowl, mix the brown sugar and cinnamon, then sprinkle over the muffin tops.
  8. Bake the muffins for 18 to 20 minutes, or until golden brown and a toothpick comes out clean.
  9. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Avoid over-mixing the batter for fluffy muffins and use fresh leavening agents for the best results.

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