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Homemade Peach Cobbler Muffins

Delicious Homemade Peach Cobbler Muffins for Sweet Summer Mornings

These Homemade Peach Cobbler Muffins are a delightful treat, featuring sweet peaches and a buttery crumble, perfect for summer breakfasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Feel free to swap for whole wheat flour for a healthier option.
  • 2 teaspoons Baking Powder Helps muffins rise.
  • 1 teaspoon Baking Soda Enhances rising with sour cream.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Adds richness and moisture; coconut oil is a great substitute.
  • 1/2 cup Brown Sugar Contributes sweetness.
  • 1/4 cup Granulated Sugar Offers additional sweetness.
  • 2 large Eggs Binds ingredients.
  • 1 teaspoon Vanilla Extract Infuses aroma.
  • 1/2 cup Sour Cream Provides moisture; plain Greek yogurt is an alternative.
  • 1 to 1.5 cups Fresh Peaches Chopped; canned peaches should be drained.
For the Crumble Topping
  • 1/4 cup All-Purpose Flour Forms the base of the crumble.
  • 1/4 cup Brown Sugar Adds sweetness.
  • 1 teaspoon Cinnamon Infuses warm spice.
  • 2 tablespoons Melted Butter Binds crumble ingredients.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter, brown sugar, and granulated sugar.
  4. Add eggs, vanilla extract, and sour cream to the butter mixture, mixing until smooth.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the chopped peaches.
  7. In a small bowl, mix flour, brown sugar, cinnamon, and melted butter for the crumble.
  8. Fill muffin liners with batter and sprinkle with crumble topping.
  9. Bake for 18-22 minutes until a toothpick comes out clean.
  10. Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days.

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