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Homemade Peach Cobbler Muffins

Homemade Peach Cobbler Muffins for a Summer Bliss Snack

Delight in these Homemade Peach Cobbler Muffins, a perfect summer treat bursting with juicy peaches and topped with a crunchy crumble.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or whole wheat flour
  • 2 teaspoons baking powder ensure it's fresh
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 0.5 cups butter (softened) or coconut oil for dairy-free
  • 0.5 cups brown sugar light brown works well
  • 0.25 cups granulated sugar
  • 2 large eggs or aquafaba (3 tbsp per egg)
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream or plain Greek yogurt
  • 1.5 cups fresh peaches (chopped) or canned if drained and dried
For the Crumble Topping
  • 0.5 cups flour
  • 0.5 cups brown sugar adjust to taste
  • 1 teaspoon cinnamon can add nutmeg
  • 0.25 cups melted butter or coconut oil for dairy-free
  • 0.5 cups chopped nuts (optional) like pecans or walnuts

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare a muffin pan by lining it or greasing it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla and sour cream until smooth.
  5. Gently combine the dry ingredients with the wet ingredients until just mixed.
  6. Fold in the chopped peaches evenly.
  7. In a small bowl, mix flour, brown sugar, and cinnamon; add melted butter to form a crumble.
  8. Fill muffin liners ¾ full with batter and top generously with crumble.
  9. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, in the fridge for a week, or frozen for up to 3 months. Reheat before serving.

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