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Peach Cobbler Muffins

Peach Cobbler Muffins: Irresistibly Soft and Fruity Delights

Delight in these Peach Cobbler Muffins, soft, fruity, and full of flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Swap for gluten-free flour if needed.
  • 3/4 cup Granulated Sugar Adjust according to taste preferences.
  • 1/4 cup Brown Sugar Can replace with extra granulated sugar.
  • 1 tablespoon Baking Powder Check freshness for optimal fluffiness.
  • 1/2 teaspoon Salt Stick to the recommended amount.
  • 1 teaspoon Ground Cinnamon Nutmeg is a great alternative.
For Moisture and Flavor
  • 1/2 cup Unsalted Butter Substitute with coconut oil for dairy-free.
  • 1 cup Milk Use dairy-free milk if desired.
  • 2 large Eggs Flax eggs or applesauce can be used for vegan.
  • 1 tablespoon Alcohol-Free Vanilla Extract Vanilla bean or paste makes a great substitute.
For the Star Ingredient
  • 1-1.5 cups Fresh Peaches Frozen or canned peaches can be used if drained.
For the Topping
  • 1 tablespoon Coarse Sugar Optional for crunch and sweetness.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • Spoon or scoop

Method
 

Step‑by‑Step Instructions for Peach Cobbler Muffins
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with paper liners or greasing it.
  2. In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
  3. Melt the butter and let it cool slightly, then whisk in milk, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently, then fold in diced fresh peaches.
  5. Fill each muffin cup about three-quarters full with batter and sprinkle with coarse sugar if desired.
  6. Bake for 20–25 minutes until golden brown and a toothpick comes out with a few moist crumbs.
  7. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container; they keep fresh for up to 2 days at room temperature or 5 days in the fridge.

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