Best Homemade Peach Cobbler Muffins
Ingredients
- Muffin Batter
- 2 cups 240 g all-purpose flour
- 1/2 cup 100 g granulated sugar
- 1/4 cup 55 g brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup 240 ml buttermilk (or sour cream), room temperature
- 1/3 cup 75 g unsalted butter, melted and cooled
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/2 –2 cups 225–300 g fresh peaches, peeled and diced into 1/2-inch chunks (or canned/frozen, drained well)
- Streusel Topping
- 1/2 cup 60 g all-purpose flour
- 1/4 cup 55 g brown sugar, packed
- 1/4 cup 50 g granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup 57 g cold unsalted butter, cubed
Instructions
- Preheat oven: Preheat your oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate bowl, whisk buttermilk (or sour cream), melted butter, egg, and vanilla extract until well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined; the batter will be lumpy. Do not overmix.
- Fold in peaches: Gently fold diced peaches into the batter, distributing evenly.
- Portion batter: Divide the batter among the muffin cups, filling each about 3/4 full. Tap the pan lightly on the counter to settle the batter.
- Make streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add topping: Sprinkle the streusel generously over each muffin, pressing lightly to adhere.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Peach options: Fresh peaches yield the best flavor. Canned or frozen peaches work well if drained and patted dry.
Buttermilk substitute: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.
Dairy-free: Use unsweetened almond/oat milk plus 1 tablespoon vinegar for buttermilk. Use plant-based butter.
Storage: Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days.
Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave briefly.
Reheating: Warm in a 350 °F (175 °C) oven for 5–10 minutes to refresh the streusel's crunch.
Nutrition Information (per muffin, based on 12 muffins)
Calories: ~260 Total Fat: 10 g Saturated Fat: 6 g Cholesterol: 45 mg Sodium: 240 mg Total Carbohydrates: 40 g Dietary Fiber: 2 g Sugars: 22 g Protein: 4 g Nutrition values are estimates and may vary based on ingredients used.
Calories: ~260 Total Fat: 10 g Saturated Fat: 6 g Cholesterol: 45 mg Sodium: 240 mg Total Carbohydrates: 40 g Dietary Fiber: 2 g Sugars: 22 g Protein: 4 g Nutrition values are estimates and may vary based on ingredients used.