Print

Print Recipe

Light, airy muffins bursting with juicy peaches and a sweet cinnamon-brown sugar crunch, inspired by classic peach cobbler. Ready in under 30 minutes, perfect for breakfast, snack, or casual brunch.

Ingredients

Scale
  • 2 cups All-Purpose Flour or gluten-free blend
  • 3/4 cup Granulated Sugar or coconut sugar
  • 1 tbsp Baking Powder (ensure it’s fresh)
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt (consider sea salt)
  • 1 cup Milk (dairy or dairy-free)
  • 1/2 cup Unsalted Butter melted (can substitute with oil)
  • 2 large Eggs (can substitute with flax eggs)
  • 1 tsp Vanilla Extract (use pure extract)
  • 1 cup Fresh or Canned Peaches diced (well-drained if canned)
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Brown Sugar or turbinado sugar for a crunch (for topping)
  • 1 tsp Ground Cinnamon (for topping)
  • 2 tbsp Brown Sugar or coconut sugar (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the milk, melted butter, eggs, and vanilla extract together in a separate bowl until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until combined, avoiding over-mixing.
  5. Fold the diced peaches into the batter gently, draining canned peaches well before adding.
  6. Spoon the batter into the lined muffin cups, filling each about two-thirds full.
  7. Mix ground cinnamon and brown sugar in a small bowl, then sprinkle the mixture evenly over each muffin.
  8. Bake the muffins for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t over-mix the batter to keep muffins light and fluffy., Use fresh baking powder and baking soda for better rise., Drain canned peaches well to avoid soggy muffins., Try substituting all-purpose flour with gluten-free blend for a gluten-free option., Substitute dairy milk and butter with almond or oat milk and vegetable or coconut oil to make dairy-free muffins., Add mix-ins like chopped pecans, walnuts, chocolate chips, or cooked bacon bits for texture and flavor variations., Try different fruits like blueberries, raspberries, or nectarines for unique flavors., Store leftover muffins in an airtight container at room temperature up to 2 days, refrigerate up to a week, or freeze up to 3 months., Reheat muffins in the oven at 350°F (175°C) for about 10 minutes to refresh texture and aroma.

Nutrition

Find it online: https://mamapantry.com/peach-cobbler-muffins-fluffy-bites-of-summer-bliss/