Go Back
For these bakery-style peach cobbler muffins, you need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup unsalted butter, melted and cooled - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 2 cups fresh peaches, peeled and diced (or canned peaches, drained) - 1/2 cup brown sugar, for topping - 1 tablespoon cornstarch, for topping If you don't have some ingredients, try these: - Use whole wheat flour instead of all-purpose flour for a heartier muffin. - Swap buttermilk with regular milk mixed with a teaspoon of vinegar. - If you lack unsalted butter, use salted butter but reduce added salt. - You can replace fresh peaches with frozen peaches; just thaw them first. To choose the best peaches, look for these signs: - Pick peaches that are firm but slightly soft to touch. - Look for a rich golden hue, indicating ripeness. - Avoid peaches with bruises or dark spots. - Smell the peach; a sweet aroma means it’s ripe and ready to eat. Using fresh peaches makes a big difference in taste. The juiciness adds a lovely flavor to your muffins. Start by setting your oven to 350°F (175°C). This warm temperature helps muffins rise well. Next, prepare your muffin tin. You can use paper liners or spray it with non-stick spray. This step stops the muffins from sticking. It also makes cleanup easier. A good prep sets you up for success! In a large bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk them until they blend well. This mix gives your muffins structure and flavor. Properly mixing ensures even baking. In another bowl, mix the wet ingredients. Start with 1/2 cup of melted butter and 1 cup of granulated sugar. Stir them until smooth. Then, add 2 large eggs, one by one. Make sure to beat well after each egg. After that, mix in 1 teaspoon of vanilla extract and 1 cup of buttermilk. This mixture adds moisture and richness to your muffins. Now, it’s time to bring everything together. Gradually add the dry mix to the wet mix. Alternate with the buttermilk, mixing until just combined. Do not overmix; this helps keep your muffins tender. Next, gently fold in 2 cups of diced peaches. This step ensures the peaches spread throughout the batter. In a small bowl, mix 1/2 cup of brown sugar with 1 tablespoon of cornstarch for the topping. Fill each muffin cup about two-thirds full with batter. Sprinkle the brown sugar mix over the top. Bake your muffins for 20-25 minutes. They should turn golden brown. A toothpick should come out clean from the center. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack. Enjoy them warm for the best taste! To get soft and fluffy muffins, focus on your mixing. Mix dry and wet ingredients separately first. Then, combine them just until they are mixed. Lumps are okay. Overmixing can lead to tough muffins. Another tip is to fold in the peaches gently. This keeps the batter light and airy. One common mistake is not measuring the flour correctly. Too much flour can make your muffins dry. Use the spoon and level method for best results. Also, don’t skip the buttermilk; it adds moisture and flavor. Lastly, avoid opening the oven door while baking. This can cause your muffins to sink. Spices can take your peach cobbler muffins to the next level. Cinnamon is a great choice, but you can add nutmeg or ginger too. Just a pinch can boost the flavor. You might also try a dash of almond extract for a unique twist. Experiment with small amounts to find what you like best. {{image_2}} You can mix it up with other fruits. Try using berries like blueberries or raspberries. Apples also work great if you want a twist. Just chop them small, and fold them into the batter like you do with peaches. Each fruit brings its own flavor, making your muffins unique and tasty. Want to make vegan peach cobbler muffins? It’s easy! Replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based milk instead of buttermilk. Almond or soy milk works well. You can also use coconut oil instead of butter. Your muffins will still be soft and delicious! For gluten-free muffins, swap out regular flour for a gluten-free blend. Look for blends that work in baking. They often have a mix of rice flour, almond flour, or potato starch. Adjust the liquid slightly if needed, as gluten-free flour can absorb more moisture. The muffins will still be fluffy and full of flavor. Enjoy a guilt-free treat! To keep your peach cobbler muffins fresh, store them in an airtight container. This will lock in moisture. Place a paper towel at the bottom of the container. This absorbs any extra moisture. You can keep them at room temperature for up to three days. If you want them to last longer, consider freezing. Freezing muffins is easy and a great way to save them for later. First, let the muffins cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as you can. You can freeze them for up to three months. When you're ready, just take out what you need. To enjoy your muffins again, reheat them for the best taste. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. This warms them through and keeps them soft. You can also microwave them for about 15-20 seconds. Enjoy them warm for a fresh-baked taste! Yes, you can use canned peaches. Just make sure to drain them well. Canned peaches can save time and still taste good. Fresh fruit gives a better texture and flavor, but canned will work in a pinch. Peach cobbler muffins last up to three days when stored properly. Keep them in an airtight container at room temperature. For longer storage, consider freezing them. Just make sure to cool them completely before freezing. Serve peach cobbler muffins warm for the best taste. They pair well with a scoop of vanilla ice cream. You can also dust them with powdered sugar for a nice touch. Enjoy them with a cup of coffee or tea for a cozy treat. In this post, we explored how to make delicious peach cobbler muffins. We covered the key ingredients, how to prep and bake, and tips for the best results. Remember to pick fresh peaches and avoid common mistakes. Try out variations for new flavors, and practice good storage to keep your muffins fresh. I hope you feel ready to make your own batch of tasty peach cobbler muffins. Enjoy baking!

Bakery-Style Peach Cobbler Muffins

Indulge in the deliciousness of Bakery-Style Peach Cobbler Muffins that will make your taste buds dance! This easy recipe combines fresh peaches with warm spices for a delightful treat perfect for breakfast or dessert. With just a few simple ingredients, you can bake these golden muffins in under 40 minutes. Ready to transform your kitchen? Click through to explore the full recipe and bring a touch of bakery magic to your home!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted and cooled

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups fresh peaches, peeled and diced (or canned peaches, drained)

1/2 cup brown sugar, for topping

1 tablespoon cornstarch, for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick spray.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

      In another bowl, mix the melted butter and granulated sugar until smooth. Add in the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.

        Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix.

          Fold in the diced peaches gently to ensure they're evenly distributed throughout the batter.

            In a small bowl, mix the brown sugar and cornstarch together. Set aside.

              Fill each muffin cup about two-thirds full with the batter. Sprinkle the brown sugar mixture generously over the tops of the muffins.

                Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve warm or store in an airtight container for up to three days.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve the muffins on a rustic wooden platter, dusted lightly with powdered sugar for an elegant touch, and pair them with a scoop of vanilla ice cream on the side for a decadent treat!