Peach Cobbler Muffins with Crumb Topping | Easy Homemade Recipe
Make peach cobbler muffins with juicy peaches and a buttery crumb topping. A soft, bakery-style treat perfect for breakfast or dessert!
Equipment
- Muffin tin (12-cup)
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Oven
Ingredients
- 1 ½ cups all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cups diced peaches (fresh or canned, drained)
Crumb Topping:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup butter, melted
- ½ tsp cinnamon
Instructions
- Prep Peaches: Dice fresh peaches or drain canned peaches. Toss lightly in flour to prevent sinking.
- Make Batter: Whisk flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk butter, eggs, milk, and vanilla. Combine wet and dry ingredients, then fold in peaches.
- Make Crumb Topping: Mix flour, brown sugar, butter, and cinnamon until crumbly.
- Fill Muffin Tins: Spoon batter into greased or lined muffin cups, filling ¾ full. Sprinkle crumb topping generously.
- Bake: Bake at 350°F (175°C) for 20–25 minutes until golden and a toothpick comes out clean.
- Cool & Serve: Cool slightly before serving warm.
- Expert Tip: Toss peaches in flour before adding to batter—this keeps them evenly distributed.
Notes
- Use ripe peaches for maximum flavor.
- Substitute nectarines or apricots for variety.
- Store muffins in an airtight container for up to 3 days.
- Freeze for up to 2 months; reheat gently before serving.
- Pair with coffee or tea for a perfect breakfast treat.