Peach cobbler muffins are a portable, breakfast-friendly way to enjoy the comforting flavors of a classic summertime dessert. This tried-and-true recipe packs tender, cinnamon-spiced muffins with juicy peaches and tops them with a buttery cobbler streusel.

Freshly baked peach muffins cooling on a wire rack with a basket of peaches and jug of milk in the background.

Peach cobbler is one of those nostalgic flavors that screams summertime! I confess I've been known to treat myself to leftovers for breakfast on more than one occasion. So I thought, why not make a breakfast-appropriate version by packing all those cobbler flavors into a muffin?

I’ve done the same with my Chocolate Covered Cherry Muffins, which bring that classic chocolate-cherry pairing into a soft, bakery-style muffin that’s just as easy to make!

This peach cobbler muffin recipe has that traditional muffin texture we all love - denser than my peach cupcakes. And they freeze beautifully, so do yourself a favor and make a double batch to enjoy summer long.

My kids have me making these on repeat! It feels like a special morning treat but is an easy, fun way to start the day.

Key Ingredients and Substitutions

Baking ingredients labeled: a stick of butter, two eggs, milk, sugar, chopped peaches, baking powder, vanilla, cinnamon, salt, and flour.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Peaches - This recipe works with fresh, canned, or frozen peeled and diced peaches. If you use frozen, you do not need to thaw them. If you use canned, pat them dry before adding to the mix.

Pro Tip: Replace some or all of the peaches with a different fruit! Peach-blueberry is a great combination!

Butter - The butter for the muffins needs to be softened so it mixes well with the other ingredients, but the butter for the topping should be cold. If you are using unsalted butter, add ¼ teaspoon of salt to the mix.

Granulated Sugar - Used to sweeten both the muffins and the filling. Brown sugar can be used instead, or you can do a 50-50 mix.

Eggs - Eggs provide structure and incorporate into the batter best when they are at room temperature.

Milk - Any kind of milk will work: 2%, whole, or non-dairy. You can also use sour cream or Greek yogurt with just a splash of milk.

Ground Cinnamon - This adds a warm complexity to the muffins. If you really love cinnamon, add some to the streusel too! You can also play with using nutmeg, ginger, cardamom, or other spices.

Pro Tip: Place your peaches in boiling water for 30 seconds, then transfer them to an ice bath. They will peel easily without having to use a knife or vegetable peeler!

How to Make Peach Cobbler Muffins

Make the Cobbler Streusel Topping

Work cold butter into the flour and sugar mixture with your hands, a pastry cutter, or a fork.
Use care not to overwork the streusel, or it will turn into a paste. It should be crumbly.
Place the topping in the refrigerator while you prepare the batter.

A two-panel image showing the process of making crumble topping, left with the ingredients unmixed, and right a crumbling streusel.

Prepare the Peach Muffin Batter

Whisk the dry ingredients in a small bowl and set aside.
Place the butter and sugar in a large mixing bowl. Gradually increase the speed to high, beating for 2 minutes to dissolve the sugar into the butter.
Scrape the sides and bottom of the bowl well after each step so that all of the ingredients are fully incorporated.
Beat the eggs and vanilla with the butter mixture for another minute. This will help the muffins' texture.
Alternating the milk and flour ensures that everything mixes together well without separating.
Fold 1 heaping cup of peaches in by hand so they do not get crushed and the flour does not get overmixed.

A 4-panel image showing the steps of making the batter: Bowl of flour, batter with eggs and vanilla, batter with spash of milk, and finally batter with a cup of chopped peaches held over it.

Fill and Bake

Either line a muffin pan with paper liners or spray it well with nonstick spray.
Fill each muffin cup to ¼-inch from the top of the pan, dividing the batter evenly between each cup.
Scoop about 1 tablespoon of chopped peaches on top of each muffin. Be careful not to get the juices in your spoon, as that can make the muffins soggy.
Sprinkle the streusel over each muffin and gently press it into the tops. Some of the crumble will melt into the muffins, which helps the topping stick to them.

A muffin tray with 12 muffin liners filled with diced peaches on the left and the same tray on the right showing muffin liners with a crumbly topping added over the peaches, ready to be baked.

Expert Tips

If you are using canned or frozen peaches that you've thawed, blot them dry before mixing them into the batter to avoid adding too much moisture.
Likewise, drain off any juice from the peaches when spooning on top of the batter.
For tall muffins, bake at a higher temperature for 5 minutes, then reduce for the remaining bake time.
Check doneness by inserting a toothpick in the center of the muffin. It should come out clean. You can also test using an instant thermometer. The internal temperature should be between 200-205°F (93-96°C).
Let the peach cobbler muffins cool in the pan for 5-10 minutes, then transfer them to a cooling rack so that they do not overcook (which will dry them out).
Make these extra special with a powdered sugar glaze! Whisk 1 cup of powdered sugar with a couple of tablespoons of heavy cream and a ½ teaspoon of vanilla extract, then drizzle it over the cooled muffins.

A plate of muffins, topped with a crumbly streusel and visible bits of fruit, suggesting a fruity flavor.

Can I make Peach Cobbler Muffins without an electric mixer?

Yes, you can prepare this recipe using a whisk, but you will need to replace the softened butter with melted butter or oil. Oil will make the muffins fluffier, like cupcakes, and melted butter will make them denser.

How to Store Peach Muffins

Once the muffins have cooled completely, transfer them to an airtight container and keep them at room temperature for 3-4 days.

To freeze muffins, individually wrap them in plastic wrap and place them in a freezer-safe storage bag. They can be frozen for up to 3 months. Thaw the muffins at room temperature or in the refrigerator when ready to serve.

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