Peach Cobbler Muffins | Virtually Homemade: Peach Cobbler Muffins

Thursday, June 20, 2013

Peach Cobbler Muffins

The smell of juicy ripe peaches just say summer.  Growing up in New York, I spent my summers out on Eastern Long Island in a pretty brown shingled house on an acre of land.  It was my family's little slice of paradise after surviving another year in our Manhattan 2 bedroom apartment.  My Mom spent days tending her large garden, my sister and I road our bikes to the beach almost everyday and spent hours meandering down Main Street grabbing an ice cream or candy.
Sorry... back to peaches.  In our country kitchen my Mom always kept a glass bowl of fruit that  contained ripe peaches or nectarines.  The aroma was sweet, vibrant and enticing.  Therefore to celebrate summer I made these yummy peach cobbler muffins.  They are reminiscent of my apple pie muffin recipe, but have sweet and sour bursts of peach with a crumbly buttery topping.  There's no better way to celebrate this summer fruit.

Peach Cobbler Muffins
Makes 12 muffins

For the topping:
  • 1/2 cup brown sugar, firmly packed
  • 6 tablespoons all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
For the batter:
  • 1 large egg
  • 1 cup brown sugar, firmly packed
  • 1/4 cup unsalted butter, melted
  • 3/4 cup sour cream
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 cups diced peaches or nectarines
Cooking Directions
  1. Pre-heat oven to 350 degrees F. Grease and flour a 12 cup muffin tin or line with paper cups.
  2. Make the topping: Combine the brown sugar, flour, melted butter in a small bowl and mix until crumbly. Set aside.
  3. Beat the eggs in a large bowl, then add the brown sugar, melted butter and sour cream.
  4. Sift in flour, soda, salt and ground cinnamon into another bowl. Pour it into the wet ingredients and mix just to combine. Fold in diced peaches gently.
  5. Spoon into prepared muffin tin and sprinkle generously with topping.
  6. Bake for 20 to 25 minutes, until lightly browned and firm to the touch.
Other FN Dish peach recipes:


  1. Love the idea of peach cobbler in muffin form - how fun!

  2. Peach cobbler is an ultimate summer dessert, and now you have taken it to another level by making us breakfast!

    1. It's a great excuse to eat peach cobbler any time of day! Thanks :)

  3. Ooh, they look great. Fantastic contribution to SummerFest!

  4. So beautiful! My two-year-old little boy loves muffins and I am always looking for new varieties to make for him. Thanks for sharing!

  5. When you have baking soda in a baked good, you have to add an opposing acid to make the batter rise. If you don't want to use sour cream you can use any kind of yogurt or buttermilk. Hope that helps :)

  6. I made these muffins last summer and they were a huge hit! I'd like to make them to bring to some friends this weekend, we have tons of fresh you think if I make them two days in advance, they'll still be fresh for our visit, or am I better off just making them day of or the day before? Thanks!

    1. Hi Sara! If you hold them for a couple of days I think it's best to refrigerate them. If kept at room temperature the peaches may get soggy and make the muffin soggy. If you do refrigerate just toast or microwave them a bit before eating.

  7. This recipe looks like it would make a great loaf or bundt cake, especially with the topping. I'm trying a loaf first!


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