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Peach Cobbler Muffins

Peach cobbler muffins with tender, peach-stuffed centers and a golden crumbly crumble topping. Mixed like easy peach muffins, these cinnamon peach muffins bake into handheld cobbler-style pockets.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crumble topping
  • 0.5 cup all-purpose flour Cold, for crumble.
  • 0.25 cup brown sugar Use packed brown sugar for best crumble texture.
  • 1 tsp cinnamon Ground cinnamon for flavor.
  • 3 tbsp butter Cold butter, cubed.
Muffin batter
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup brown sugar Packed brown sugar for moisture and sweetness.
  • 0.33 cup vegetable oil
  • 0.75 cup sour cream
  • 1 tsp vanilla extract
  • 2 cup fresh peaches Peeled and diced.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line a 12-cup muffin tin with liners. Set up your baking station so the muffins go in right after mixing for the best rise.
Make the crumble
  1. Combine all-purpose flour, brown sugar, and cinnamon, then cut in cold butter until the mixture looks like coarse crumbs. Refrigerate the crumble while you mix the batter to keep it topping-friendly.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Break up any clumps so the leaveners distribute evenly.
  2. Beat eggs, brown sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and fully combined.
  3. Stir the wet mixture into the dry mixture until just combined. Stop as soon as no dry streaks remain to keep muffins tender.
  4. Fold in the diced peaches. Gently mix so the peach pieces stay intact and spread through the batter.
Fill and bake
  1. Fill each muffin cup about 3/4 full. Spoon slowly to keep the peaches from sinking too heavily.
  2. Top each muffin generously with the chilled crumble. Press lightly so the crumbs adhere and bake into a golden cap.
  3. Bake for 20-22 minutes at 375F until golden and a toothpick comes out clean. Let them cool briefly before lifting out for a neat crumb topping.

Notes

For the most “peach pocket” effect, keep the crumble cold until the moment you top the muffins, and avoid overmixing after adding peaches. Store at room temperature for 1-2 days or refrigerate up to 4 days; rewarm briefly in the oven for best texture. Freezing: yes—freeze cooled muffins in an airtight bag up to 2 months. For a lighter option, swap sour cream with plain Greek yogurt 1:1.