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Peach Cobbler Muffins

Peach cobbler muffins made with juicy diced peaches and a buttery cinnamon crumble, then finished with a quick vanilla glaze drizzle. Baked until golden and tender for grab-and-go brunch or dessert.
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Prep Time 20 minutes
Cook Time 22 minutes
cool completely 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs large
  • 0.5 cup butter melted
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 1.5 cup fresh peaches diced
Cobbler Crumble Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp butter cold, cubed
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 muffin pan

Method
 

Prep and bake the muffin batter
  1. Preheat the oven to 375°F (190°C). Set out a 12-cup muffin pan and line it with paper liners for easy release.
  2. Whisk together all-purpose flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar in a bowl. Mix until the dry ingredients are evenly combined.
  3. Whisk eggs, melted butter, milk, and vanilla extract in a separate bowl. Stir until smooth and glossy.
  4. Combine the wet and dry ingredients until just mixed. Stop as soon as no dry streaks remain to keep the muffins tender.
  5. Fold in the diced fresh peaches. Distribute them evenly through the thick batter.
  6. Divide the batter evenly among the muffin cups. Fill each liner to about the same level so the tops bake evenly.
Make the cinnamon crumble topping
  1. Combine all-purpose flour, brown sugar, and cinnamon for the crumble in a bowl. Stir until the mixture looks uniform.
  2. Cut in the cold butter until crumbly. Rub or work it with your fingers until the texture resembles coarse crumbs.
  3. Sprinkle the crumble over each muffin. Cover the tops lightly and evenly so it browns during baking.
Bake, cool, and glaze
  1. Bake at 375°F (190°C) for 18–22 minutes. Bake until the tops are golden brown and a toothpick comes out mostly clean.
  2. Cool the muffins completely before glazing. Let them rest until fully set so the glaze doesn’t run off the crumb.
  3. Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust with a few drops of milk if needed for a drizzle texture.
  4. Drizzle the glaze over the cooled muffins. Finish with a light, even coating for a sweet cobbler-style top.
  5. Serve the Peach Cobbler Muffins. Offer them warm or at room temperature after glazing.

Notes

For best peach distribution, fold the diced peaches in gently so you don’t overmix the batter. Store in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days; freeze baked muffins (without glaze) up to 2 months and glaze after thawing. For a lighter option, use plant-based butter and swap milk for unsweetened almond milk.