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
- strawberries
More muffins? You bet! Check out these favorites:
Clink,
Kathi
Check out this video to show you how to make these delicious, perfect muffins!
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Pin RecipeThese 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
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Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non stick spray or line them with paper muffin cups.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and granulated sugar.
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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.
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Drain the peaches well. Patting dry with a paper towel if necessary. Cut into 1" chunks and add to the batter. Folding in gently.
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Fill muffin tins about 2/3 of the way full. Sprinkle with raw sugar if desired.
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Bake for 25 to 30 minutes, until the muffins are golden brown.
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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.
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Store in plastic zipper type bags at room temp for 2 days or freeze up to 3 months.
I hate to ask a stupid question but here it goes – what is Turbinado sugar? When I retired, we moved out to the “boonies” and I’m pretty sure no one has it – is there a substitute?
Thanks – you are the best!
Not a stupid question Janet! You can find it called ‘Sugar in the raw’ in the baking section of most stores these days…even in the boonies LOL! You can omit if you can’t find it or sub a little plain white sugar….just ads a little crunch to the top!
Thanks for getting straight to the point! I hate it when food bloggers make you scroll down like a mile and a half to get to the recipe.
They look delicious! Just to be sure, it is 1/4 cup of oil, am I correct? I plan to try this really soon.
What a goob! A quarter cup tablespoon? Oh sure…I’m a food blogger! It should be quarter cup! I’ll fix it. Sorry.
I’ve made these three times now and they’ve been a hit each time! We’ve taken them to a class party, camping, and given them away as gifts. Mostly, however, my family wants to horde them all and consume these delicious muffins for breakfast, snacks, and lunch. Thank you!!
I’m so glad! They have a great consistency that isn’t too heavy. Thanks for your note Liz!