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Best Peach Cobbler Muffins Recipe with Crumb Topping

Three golden brown peach cobbler muffins with a thick cinnamon-sugar crumble topping, sitting on a white plate.
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Bake these moist peach cobbler muffins for a perfect individual serving of summer flavor. They feature fresh peaches baked into a tender muffin base and topped with a crunchy streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh peaches, diced (about 2 medium peaches)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first. In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the batter.
  3. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until just combined.
  5. Add half of the dry ingredients to the wet ingredients and mix on low speed until just incorporated. Pour in the buttermilk and mix briefly. Add the remaining dry ingredients and mix until just combined. Do not overmix the batter.
  6. Gently fold in the diced fresh peaches.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Remove the streusel topping from the refrigerator and sprinkle generously over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use canned peaches, drain them very well before dicing and adding them to the batter.
  • For a bakery style peach muffins look, use room temperature buttermilk for a more tender crumb.
  • You can substitute the fresh peaches with frozen peaches, but do not thaw them first; toss them with 1 teaspoon of flour before folding them into the batter to prevent sinking.
  • This recipe makes excellent sweet peach coffee cake muffins for brunch.

Nutrition

Find it online: https://kitchenuser.net/peach-cobbler-muffins-recipe-crumb-top/