Peach Cobbler Muffins with Peach Sauce

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

1. 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. 
2. Some muffin-baking basics: All-purpose flour, baking powder, salt, brown sugar AND granulated sugar
3. 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.
4. Vegetable oil. Just 1 tablespoon of vegetable oil in these muffins helps to keep them extremely soft, tender, and moist.
5. Ingredients that add flavor: pure vanilla extract (do not use imitation vanilla), cinnamon, allspice, lemon zest
6. Eggs.
7. Plain, unsweetened yogurt. Yogurt contributes flavor and also helps to create a super tender, soft and fluffy texture.
8. Lemon juice. Save the lemon you zest for the muffins and squeeze the juice into the peach sauce.
9. 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.

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:

• Mixed Berry Muffins
• Sour Cream Blueberry Muffins
• Apple Cinnamon Muffins,

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.

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