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Peach Cobbler Muffins

Peach cobbler muffins with a tender, peach-stuffed center and a golden crumble topping baked in a muffin tin. Each muffin has a juicy peach filling pocket for a handheld summer muffin that’s warm, cinnamon-scented, and crumbly on top.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry base
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp butter cold, cubed
Cobbler topping crumble
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup brown sugar packed
  • 0.33 cup vegetable oil
  • 0.75 cup sour cream
  • 1 tsp vanilla extract
Peach filling
  • 2 cup fresh peaches peeled and diced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
  2. Make crumble by combining flour, brown sugar, and cinnamon, then cut in cold butter until crumbly, and refrigerate while you mix the batter.
Make batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  2. Beat eggs, brown sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth.
  3. Stir the wet mixture into the dry ingredients until just combined, then fold in the diced peaches.
Fill and bake
  1. Fill each muffin cup about 3/4 full with batter.
  2. Top each muffin generously with the chilled crumble.
  3. Bake for 20-22 minutes at 375°F until the tops are golden and a toothpick comes out clean.

Notes

For the best peach-stuffed centers, dice the peaches into small, even pieces so they distribute without sinking. Refrigerate the crumble while you mix the batter to keep it from melting and to maintain a crumbly, cobbler-like texture. Store muffins in an airtight container in the fridge up to 3 days; rewarm in the microwave for 15-20 seconds. Freeze leftovers up to 2 months (thaw overnight in the fridge). If you want a lighter option, swap vegetable oil for an equal amount of unsweetened applesauce for slightly softer muffins.