Go Back

Peach Cobbler Muffins

Peach cobbler muffins with bakery-domed tops are loaded with juicy peach pieces and finished with a buttery cinnamon streusel crown. This easy peach muffin recipe bakes up golden and slightly caramelized on top for a classic southern-style crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.67 cup sugar
  • 2 eggs large
  • 0.5 cup sour cream
  • 0.33 cup vegetable oil
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 1.5 cup diced fresh or canned peaches drained
Streusel
  • 3 tbsp brown sugar
  • 2 tbsp flour
  • 0.5 tsp cinnamon
  • 1.5 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with liners. Set up your workspace so you can fill and top the cups right away.
  2. Make the streusel by mixing brown sugar, flour, and cinnamon, then cut in the cold butter until crumbly. The mixture should look like uneven crumbs with no large butter chunks.
Mix and assemble
  1. Whisk flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This distributes the leaveners and spice for a consistent crumb.
  2. Beat sugar, eggs, sour cream, oil, milk, and vanilla extract together until smooth. The batter should look glossy and thick, not separated.
  3. Fold the wet mixture into the dry ingredients just until combined. Stop as soon as no dry streaks remain to avoid tough muffins.
  4. Fold in the drained diced peaches, keeping pieces intact. You should see juicy peach chunks throughout the batter.
  5. Divide the batter among the muffin cups and top each with the streusel. Mound the streusel slightly so it bakes into a cinnamon crown.
Bake
  1. Bake at 375°F for 20–22 minutes until a toothpick comes out clean. Look for bakery-domed muffins with a golden, slightly caramelized streusel top.

Notes

For visible peach pockets, drain peaches well so excess juice doesn’t thin the batter. Store baked muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven for best texture. Freezing is yes—freeze cooled muffins up to 2 months. For a lighter option, use low-fat sour cream while keeping the oil the same for moisture.