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Homemade Peach Cobbler Muffins

Delicious healthier muffins bursting with peach flavor, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour Can use almond flour or coconut flour for gluten-free.
  • 1 cup granulated sugar Can substitute with sugar alternatives.
  • 1 tablespoon baking powder Leavening agent for fluffy texture.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/2 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/2 cup unsalted butter, melted Keeps sodium low, adds moisture.
  • 1 cup milk Substitute with low-fat or almond milk.
  • 2 large eggs Adds protein and binds ingredients.
  • 1 teaspoon vanilla extract Enhances sweetness.
  • 2 cups fresh or canned peaches, diced Fresh preferred, if canned, use those packed in juice.
Streusel Topping
  • 1/2 cup brown sugar Adds caramel flavor.
  • 1/4 cup all-purpose flour For streusel texture.
  • 1 teaspoon ground cinnamon Enhances flavor.
  • 1/4 cup unsalted butter, softened Blends easily with dry ingredients.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or greasing it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1/2 teaspoon of cinnamon.
  3. In another bowl, mix together the melted butter, milk, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced peaches.
  5. In a small bowl, combine the brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Add the softened butter and mix until crumbly.
  6. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping over each muffin.
Baking
  1. Bake in preheated oven for 18-22 minutes, or until a toothpick inserted comes out clean.
  2. Let the muffins cool slightly in the tin before transferring them to a wire rack.
  3. Enjoy the muffins warm or at room temperature.

Notes

Meal prep by storing in an airtight container. They can be frozen for up to three months.