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Peach Cobbler Muffins

Peach Cobbler Muffins That Bring Cozy Comfort to Your Day

Delight in Peach Cobbler Muffins, a comforting treat blending juicy peaches and cinnamon for an easy, cozy dessert or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 3/4 cup Granulated Sugar Coconut sugar can be used as a swap.
  • 1 tbsp Baking Powder Essential for leavening.
  • 1 tsp Baking Soda Important for fluffiness.
  • 1/2 tsp Salt Enhances flavor.
  • 1 cup Milk Use dairy or dairy-free (e.g., almond or oat milk).
  • 1/2 cup Unsalted Butter Melted; can replace with coconut oil.
  • 2 large Eggs Binds ingredients together.
  • 1 tsp Vanilla Extract Use pure for best flavor.
  • 1 cup Fresh or Canned Peaches Diced, choose ripe for best flavor.
  • 1 tsp Ground Cinnamon Adds depth to flavor.
  • 1/4 cup Brown Sugar Use dark brown for richer flavor.
Optional Topping
  • 1 tbsp Brown Sugar For topping.
  • 1 tsp Ground Cinnamon For topping.

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cup measures
  • Spoon or Cookie Scoop

Method
 

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

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins stay fresh in an airtight container for up to 2 days at room temperature. Refrigerate for up to a week. Use short intervals to reheat in the microwave.

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