Easy and delicious Peach Cobbler Muffins! Tender texture stuffed full of peachy goodness! Easy prep and done in less than 30 minutes!
Summertime and the peaches are perfect! I love fruit filled muffins and these are particularly yummy!
Easy (of course, or I wouldn’t be bloggin’ ’em), and perfect for breakfast or top with ice cream for a lovely dessert!
PRO TIP: No buttermilk? No worries! Simply combine one tablespoon of white or apple cider vinegar with one cup of milk and boom! Buttermilk!
What kind of peaches should I use for these easy peach cobbler muffins?
- fresh peaches, peeled
- canned peaches, well drained in a colander
- frozen peaches that have been thawed and patted with a paper towel
What other fruit can I use in these fruit muffins?
- blueberries. Fresh or frozen (no need to thaw if frozen)
- apple chunks
- raspberries : prefer these frozen if possible as they are very tender
More muffins? You bet! Check out these favorites:
Check out this video to show you how to make these delicious, perfect muffins!
These Peach Cobbler Muffins will quickly become a Sunday morning staple! Easy to make and so fresh tasting!
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup granulated sugar
- 1 cup buttermilk or scant 1 cup of milk with 1 tablespoon vinegar
- 1/4 cup vegetable oil
- 1 large egg
- ¾ teaspoon pure vanilla extract
- 1½ cups peaches, cut into 1" pieces sliced, fresh or thawed frozen peaches
- Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non stick spray or line them with paper muffin cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and granulated sugar.
In another bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix just until combined.
Drain the peaches well. Patting dry with a paper towel if necessary. Cut into 1" chunks and add to the batter. Folding in gently.
Fill muffin tins about 2/3 of the way full. Sprinkle with raw sugar if desired.
Bake for 25 to 30 minutes, until the muffins are golden brown.
The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes before removing.
Store in plastic zipper type bags at room temp for 2 days or freeze up to 3 months.