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Peach Cobbler Muffins

Peach Cobbler Muffins: Soft, Fluffy & Irresistibly Delicious

These Peach Cobbler Muffins are soft, fluffy, and infused with juicy peach chunks, making them irresistibly delicious and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour swap for gluten-free flour
  • 1 cup Granulated Sugar coconut sugar offers a lower glycemic option
  • 2 teaspoons Baking Powder ensure it’s fresh for the best rise
  • 1 teaspoon Baking Soda works with acidity for a fluffy texture
  • 1/2 teaspoon Salt precise measurements are key for balanced taste
  • 1 cup Milk (Dairy or Dairy-Free) plant-based alternatives like almond or oat milk can be used
  • 1/3 cup Unsalted Butter (Melted) replace with vegetable oil or applesauce for a lighter version
  • 2 Large Eggs use flax eggs or chia seeds for a vegan option
  • 1 teaspoon Vanilla Extract omitting provides a more neutral taste
  • 2 cups Fresh or Canned Peaches (Diced) just drain canned peaches
  • 1 teaspoon Ground Cinnamon nutmeg can offer a lovely alternative
  • 1/2 cup Brown Sugar white sugar can work in a pinch
For the Topping
  • 1 teaspoon Ground Cinnamon consider mixing with other spices for zest
  • 1/4 cup Brown Sugar white sugar is an alternative

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Spatula

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 it with cooking spray or butter.
  2. In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, blend together the milk, melted unsalted butter, large eggs, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the bowl with the dry ingredients and stir until just combined.
  5. Fold in the diced peaches into the batter until evenly dispersed.
  6. Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.
  7. In a small bowl, mix together the ground cinnamon and brown sugar and sprinkle on top of each muffin.
  8. Place the muffin pan in the oven and bake for 18 to 20 minutes, or until golden brown.
  9. Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 2 days, in the fridge for up to 1 week, or frozen for up to 3 months.

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