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Peach Cobbler Muffins

Sweet Peach Muffins with a great cobbler topping.Peach Cobbler Muffins

Do you love Peach Cobbler? I do to.

I also loved it in this yummy Muffin form as well. These had a dense base and a sweet flavor with just a touch of crunch on top. Perfect in my book.
I also realized that this is my FIRST muffin post… how can that be? I really need to make muffins more often.
Peach Cobbler Muffins
Recipe Type: Muffins
Author: Karyn Granrud
Prep time:
Cook time:
Total time:
Serves: 12
Sweet Peach Muffins with a tasty crumble topping.
  • For the Muffins
  • 1 1/2 C Flour
  • 1/2 C Sugar
  • 1/4 C Brown Sugar
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 7 Tbls Butter
  • 1 Egg
  • 1 Egg Yolk
  • 1/3 C Milk
  • 2 tsp Vanilla
  • 1 1/2 C Diced Peaches
  • For the Topping
  • 3 Tbls Butter
  • 1/2 C Flour
  • 1/4 C Brown Sugar
  • Pinch of Salt
  • Pinch of Nutmeg
  • 1/4 tsp Cinnamon
  1. Preheat oven to 350 deg F. Prepare a 12 cup muffin pan with butter and flour.
For the Muffins
  1. Place the dry ingredients into a bowl and stir.
  2. Melt butter in a small saucepan until it browns. Set aside to cool.
  3. Whisk the eggs, milk and vanilla and slowly drizzle in the browned butter. Whisk until well incorporated. Pour into the dry ingredients and fold together. Add in the peaches once all the batter is mixed.
  4. Divide into the 12 cups using an ice cream scooper to evenly distribute.
For the Topping
  1. Combine all ingredients in a bowl and mix with a fork. Press the butter into the flour and sugar until crumbly. Use your fingers to warm the butter and allow the flour and sugar to coat it.
  2. Spoon the topping over the muffin batter and bake for 15 to 18 minutes.
  3. Leave the muffins in the pan for 20 minutes after you remove it from the oven.
  4. Enjoy for a weekend breakfast treat or a lunchbox snack.
Making a batch of these for an easy school morning breakfast would be great. You may get some extra bonus Mom point for them.
They will last for about three days in the fridge or make a huge batch and freeze them for the long haul. I wish I had more freezer space. Having the fresh fruit in the middle of February is always nice.

This recipe came from on of my favorite cookbooks, the Peach Crisps. I’ve also made her Browned Butter Rice Cereal Bars as well. Yumm-o!

It’s PEACH Week on Pint Sized Baker! Did you see my Grilled Peaches, Peach Crumble, and Peaches and Cream Monkey Bread?


Grilled peaches on grilled Angel Food Cake and then drizzled in Caramel sauce. So perfect for a summer dessert!
Grilled Peaches on Pound Cake
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