These peach cobbler muffins are exactly what they sound like - peach cobbler in muffin form. And that, my friends, is every bit as delicious as it sounds. Here's what we've got going on here:
- Tender, fresh peach filled muffins
- My FAVORITE cobbler topping because it tastes like a soft, buttery sugar cookie with slightly crispy, chewy edges
- Peach sauce that tastes like the sweet, jammy filling in a really good peach cobbler
This recipe is the direct result of a woman on instagram commenting on a photo of my favorite Peach Cobbler recipe to tell me that she liked to use the cobbler topping on peach muffins.
This sounded like a tremendously good idea to me and I couldn't wait to try it.
Wanting to take advantage of all the things that I love about peach cobbler - the buttery, chewy cookie crust AND the saucy peach filling - I made a quick peach sauce while the muffins baked, spooning it over them while it was still warm.
Oh, friends. These cobbler topped muffins are not only my new favorite peach muffin recipe, they are hands down my new favorite muffin recipe. Period. End of story.
Ingredients Needed To Prepare This Recipe
- Fresh peaches! This recipe uses 2 ½ cups of diced peaches in the muffins + 4 pounds (about 7 peaches) for the sauce. With all those peaches being the main point of peach cobbler muffins, it’s important to use sweet, juicy, flavorful in-season peaches. You can also freeze fresh summer peaches and use them to make these muffins later in the year!
- Some muffin-baking basics: All-purpose flour, baking powder, salt, brown sugar AND granulated sugar
- Butter! These are butter-forward kind of muffins, which is exactly how I feel a peach cobbler muffin should be. I used salted butter because I think the little bit of extra salt makes them taste better. You should do as you like.
- Vegetable oil. Just 1 tablespoon of vegetable oil in these muffins helps to keep them extremely soft, tender, and moist.
- Ingredients that add flavor: pure vanilla extract (do not use imitation vanilla), cinnamon, allspice, lemon zest
- Plain, unsweetened yogurt. Yogurt contributes flavor and also helps to create a super tender, soft and fluffy texture.
- Lemon juice. Save the lemon you zest for the muffins and squeeze the juice into the peach sauce.
- Cornstarch - to thicken the peach sauce.
How to Make Peach Cobbler Muffins
#1: To make the cobbler topping, add flour, baking powder, salt, brown sugar, granulated sugar, melted butter and vanilla to a bowl and stir until all the dry ingredients are moistened. Cover and set aside
#2. To make the peach muffin batter, add flour, baking powder, salt, cinnamon, and allspice to a bowl and stir with a wire whisk to combine. Set aside
#3. In a separate bowl, whisk together melted butter, vegetable oil, brown sugar, and granulated sugar. Then add the eggs, one a time, fully incorporating one before adding another.
#4. Mix the vanilla and lemon zest into the yogurt and add it to the batter in alternating additions with the flour mixture. Stir just long enough to barely incorporate one addition before adding the next.
#5. Add the diced peaches and stir them into the batter very gently.
#6. Divide the batter between paper lined muffin cups, then top the muffins with the cobbler topping. Squeezing the cobbler topping in your hand as you top the muffins to create some large chunks.
#7. Bake the muffins in a preheated 350° F (176° C) oven for about 28 minutes.
#8. While the muffins bake, make the peach sauce! Peel and slice about 4 pounds of peaches and add them to a saucepan with some lemon juice.
#9. Add brown sugar, salt and cornstarch and set the pan over medium heat.
#10. Let the sauce cook until the peaches release their juices and the sauce thickens. Then remove the pan from the heat and stir in some vanilla.
Serve the muffins while they are still warm, smothered with a generous spoonful of peach sauce.
Pro tip! Why I love using Tulip Muffin Liners
Getting a generous amount of topping to actually stay on top of the muffins while they bake can be a challenge. And this, my friends, is why I LOVE to use tulip muffin liners.
Tulip muffin liners stick up above the muffin pan by several inches so you can not only fill them with a generous portion of batter, you can top the muffins with a deliciously thick layer of streusel. The other reason why I love these liners is that their pointy little tops make it super easy to lift the muffins out of the pan after they bake without smooshing the warm, tender muffins.
If you use tulip muffin liners, this recipe will make 12 generous size muffins because you can add a lot more batter to tulip liners. If you use regular muffin liners, you'll get 24 smaller muffins.
How to Prepare Peach Cobbler Muffins in Advance
These peach cobbler muffins can be prepared up to 48 hours in advance and kept in the refrigerator until ready to serve. Store them in a zip top bag or other airtight container.
You can also freeze the muffins for up to 3 months. I prefer to wrap the muffins individually if freezing them because it helps keep freezer burn from forming. Place the individually wrapped muffins in a zip top bag or other covered container, then place in the freezer.
These muffins are best served warm or at room temperature. If they are cold from refrigerator or freezer storage, allow them to sit out on the countertop until they come to room temperature. You can also reheat them by placing them back in the muffin tin and setting the tin in a preheated 350° F (176° C) oven. Let them warm in the oven for about 5 minutes.
You can also make the sauce ahead of time if you like. Store it in a covered container in the refrigerator for up to 5 days. Reheat it gently in the microwave or on the stovetop before spooning it over freshly baked peach muffins.
Store the sauce separately from the muffins, spooning the sauce over the muffins right before serving.
Substitutions and Variations
Use a different kind of fruit.
The quality of the peaches will make a HUGE difference in the deliciousness of your muffins. If you don't have access to good peaches, use a different kind of fruit. Plums for example. Or raspberries, blueberries, or blackberries. I haven't tried it yet, but I think pineapple would be positively delicious. As long as the fruit is sweet, ripe and juicy, you can't go wrong.
Top the muffins with streusel instead of cobbler topping.
I am a HUGE fan of streusel topped muffins. Who isn't? I just love how it adds a sugary crunch to the top of a soft, tender fruit filled muffin. If you'd rather top these muffins with streusel, just use the streusel instructions in any of these muffin recipes:
Make peach cobbler muffins without the sauce.
Peach cobbler muffins are perfectly delicious without the peach sauce. When I was working on this recipe, my husband and I ate our fair share of sauceless muffins, straight from the wrapper, and did not feel the slightest bit deprived.
For the Cobbler Topping:
- 1 ¼ cups (150 grams) all-purpose flour
- 1 ¼ teaspoon (5 grams) baking powder
- ¾ teaspoon (4.5 grams) table salt, OR 1 ¼ teaspoon kosher salt
- ½ cup plus 2 tablespoons (133 grams) packed dark brown sugar
- ¼ cup plus 1 tablespoon (62 grams) granulated sugar
- 10 tablespoons (5 ounces'/ 141 grams) unsalted butter, melted and cooled to room temperature
- 1 teaspoon (5 grams) pure vanilla extract
For the Peach Muffins:
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- ½ teaspoon (3 grams) table salt, OR ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 4 tablespoons (2 ounces/ 56 grams) butter, melted (I used salted)
- 1 tablespoon (12.5 grams) vegetable oil
- ½ cup (100 grams) granulated sugar
- ½ cup (106 grams) light brown sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (284 grams) plain, unsweetened full-fat Greek yogurt
- 2 ½ cups (425 grams/ 15 ounces) diced peaches, peeled and pitted
For the Peach Cobbler Sauce:
- 2 tablespoons lemon juice
- 4 pounds peaches (about 7 medium peaches)
- ¼ cup (53 grams) light brown sugar
- ½ teaspoon table salt (¾ teaspoon kosher salt)
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Make the Cobbler Topping:
- Add the flour, baking powder, salt, brown sugar, and granulated sugar to a bowl and stir with a wire whisk to combine. Pour in the melted butter and vanilla and stir with a wooden spoon or rubber spatula until all the dry ingredients are moistened. Cover and set aside
Make the Muffins:
- Heat the oven to 350° F (176° C) and line a 12-cup muffin pan with tulip liners. Alternatively, line two 12-cup muffins pans with regular paper liners. (*see note)
- Add the flour, baking powder, salt, cinnamon, and allspice to a bowl and stir with a wire whisk to combine.
- In a seperate bowl, add the butter, vegetable oil, and both sugars. Stir with a wire whisk until completely combined, about 30 seconds. Add the eggs one at a time, whisking vigerously to incorporate one egg before adding the next.
- Stir the lemon zest and vanilla into the yogurt.
- Add the flour mixture and yogurt mixture in alternating additions, stirring each addition just long enough to barely incorporate: ⅓ of the flour, ½ of the yogurt, ⅓ of the flour, the rest of the yogurt, the rest of the flour.
- Very gently fold in the peaches.
- Divide the batter between the paper lined muffin cups. Top the muffins with cobbler topping, squeezing it together in your hands as you do to create some large chunks of topping on the muffins.
- If using tulip liners, bake the muffins for 28 - 35 minutes, until a toothpick inserted in the center of a muffin comes out without any sign of raw batter. If using regular muffin liners, bake the muffins for 20 - 25 minutes.
While the muffins bake, make the peach cobbler sauce:
- Add the lemon juice to a large non-reactive saucepan (do not use aluminum). Peel the peaches and remove the pit (seed). Cut into ¼-inch slices and add to the saucepan, tossing gently with a wooden spoon or rubber spatula to coate the peaches in lemon juice.
- Add the remaining ingredients, except the vanilla, and stir gently to mix. Set the pan over medium heat and bring to a simmer, stirring freqnenly.
- Let simmer for 1 minute, stirring comstanty.
- Remove from the heat and stir in the vanilla. Spoon generous portions of peacch sauce over the top of each muffin and serve. The sauce is best served warm.
Tulip muffin liners stick up above the muffin pan by several inches so you can fill them with a generous portion of batter and cobbler topping. If using tulip liners, this recipe will make 12 large muffins. If using regular muffin liners, this recipe wil make 24 smal muffins.
The peach sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 70mgSodium: 528mgCarbohydrates: 69gFiber: 4gSugar: 39gProtein: 9g