Peach Cobbler Muffins Recipe

I reimagined my grandmother’s peach cobbler as Peach Cobbler Muffins, using a clever shortcut and a crumb topping that makes them much easier than the classic.

I know, odd confession, but I keep sneaking these Peach Cobbler Muffins into every brunch I host. They taste like a shortcut to grandma’s cobbler and the crumble on top always gets eaten first.

I love how a little ground cinnamon sneaks into the batter and how a touch of buttermilk keeps each muffin tender and just slightly tangy. I’ve overfilled tins, flubbed the timing, and still people ask for the recipe, so yeah they’re forgiving.

If you like a sweet snack that feels familiar but somehow surprises you, these are the ones I reach for.

Ingredients

• Juicy peaches add natural sweetness, fibre and vitamin C, bright fruity flavor.
• Gives structure and carbs, makes muffins tender but not too dense.
• Bind ingredients, add protein and moisture, helps rise and brown.
• Rich fat for flavor and moisture, helps keep crumb soft and golden.
• Caramel notes, adds moisture and sweetness, deepens cobbler flavor.
• Tangy liquid that tenderizes batter, reacts with baking soda for lift.
• Warm spice, little goes far, gives aroma and subtle sweetness.
• Adds texture, whole grain fibre and a pleasant chew, rustic feel.

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh peaches, peeled and diced or drained canned peaches
• 1/2 cup all purpose flour for crumble
• 1/3 cup packed light brown sugar for crumble
• 1/4 cup granulated sugar for crumble
• 1/2 teaspoon ground cinnamon for crumble
• 1/4 teaspoon salt for crumble
• 6 tablespoons cold unsalted butter for crumble
• 1/4 cup old fashioned oats optional
• Turbinado or coarse sugar for sprinkling optional

How to Make this

1. Preheat oven to 375 F and line a 12 cup muffin tin with liners or grease the cups well; set aside.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon until evenly mixed.

3. In another bowl whisk 2 large eggs, 1/2 cup melted unsalted butter (cool a little so it does not cook the eggs), 3/4 cup buttermilk and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and stir just until combined; do not overmix it or the muffins get tough. Fold in 1 1/2 cups peeled and diced fresh peaches or well drained canned peaches gently.

5. Scoop batter into the prepared tin, filling each cup about three quarters full; a cookie scoop makes this easy and keeps sizes even.

6. Make the crumble by combining 1/2 cup flour, 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or your fingers until mixture looks like coarse crumbs; stir in 1/4 cup old fashioned oats if using. Tip: grate frozen butter or chill it and cut quickly so you get nice pea size crumbs.

7. Sprinkle a generous pinch of the crumble on each muffin and press lightly so it sticks. If you like extra sparkle sprinkle turbinado or coarse sugar on top.

8. Bake for 18 to 22 minutes or until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through if your oven bakes unevenly.

9. Let muffins cool in the pan for 5 to 10 minutes then transfer to a wire rack to finish cooling. They taste best warm, and will firm up as they cool. Store in an airtight container at room temp for up to two days or freeze for longer.

Equipment Needed

1. Oven (preheat to 375 F)
2. 12-cup muffin tin (liners or well greased)
3. Mixing bowls — one large and one medium
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Cookie scoop or small ice cream scoop for even portions
8. Pastry cutter or two forks (for the crumble)
9. Cutting board and paring knife (peeled and dice the peaches)
10. Wire cooling rack

FAQ

Peach Cobbler Muffins Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin; or use a gluten-free 1-to-1 baking blend (if it lacks xanthan add 1/4 tsp per cup); or use cake flour (use 1 cup minus 2 tbsp cake flour for each 1 cup AP) for a lighter crumb.
• Buttermilk: make a quick substitute by stirring 1 tbsp white vinegar or lemon juice into 1 cup milk, let sit 5 minutes; or thin plain yogurt with milk (3/4 cup yogurt + 1/4 cup milk = 1 cup buttermilk); kefir works 1:1 too.
• Unsalted butter (melted in batter or cold in crumble): in batter use neutral oil (canola, vegetable) 1:1 for the melted butter; for the cold crumble use chilled coconut oil or vegan stick butter cut into cubes 1:1; if you use salted butter, reduce added salt a pinch.
• Fresh peaches: frozen peaches work fine, thaw and drain/pat dry before folding in; canned peaches also okay, drain well and pat dry; you can swap in diced apples for a different flavor but toss them with a little lemon so they don’t brown and consider a quick sauté if you want them softer.

Pro Tips

1) Measure the flour right, dont scoop straight from the bag. Spoon the flour into the cup and level it with a knife, otherwise the batter will come out too thick and the muffins gets dense.

2) Keep the peaches from watering down the batter by patting them very dry and tossing them with a tablespoon of flour or a little cornstarch. For canned fruit drain and pat dry too, or the batter can turn soggy and the fruit will sink.

3) Make a really good crumble by using very cold butter. Freeze the butter for 10 minutes then grate it or cut it into pea size bits, and rub with your fingertips until coarse crumbs form. If you want extra texture stir in the oats, and chill the crumble while the oven heats so it holds its shape on top.

4) Bake smart and store smart. Rotate the pan halfway if your oven is uneven, check doneness with a toothpick, and let muffins cool in the pan 5 to 10 minutes before moving them or they might fall apart. To keep them moist store in an airtight container with a sheet of paper towel on top to soak excess steam, or freeze individually for longer keeping.