Streusel Peach Cobbler Muffins
Savor the comforting essence of peach cobbler reimagined as a portable, bakery-style treat. These soft, moist muffins feature tender peach bits infused into a spiced batter and topped with a golden, buttery streusel. Ideal for breakfast, snacking, or sharing, they’re a delicious way to celebrate the flavors of ripe summer fruit—fresh, frozen, or from the pantry.
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Servings: 12 muffins
Ingredients
For the Muffin Batter:
- ¾ cup cultured buttermilk
- 2 large eggs
- ½ cup melted unsalted butter cooled slightly
- 1 ½ cups chopped peaches fresh, canned and drained, or thawed and patted dry if frozen
- ¼ cup white granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 ¾ cups plain all-purpose flour
For the Crumb Topping:
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold and cubed
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tray by lining it with paper liners or lightly greasing each cavity.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the chilled butter with a pastry cutter, fork, or fingertips until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
- In a separate bowl, beat together the melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Add the wet mixture to the bowl of dry ingredients, stirring until just incorporated. Gently fold in the diced peaches, taking care not to overmix.
- Portion the batter equally into the prepared muffin cups, filling each about three-quarters full. Generously sprinkle the streusel topping over the surface of each muffin.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
These muffins are versatile—feel free to use ripe summer peaches, high-quality canned fruit, or frozen peaches that have been properly thawed and dried. For best texture, avoid overmixing the batter.