Peach Cobbler Muffins

For the muffins:

  • 1 1/4 cup all purpose flour

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2/3 cup white sugar

  • 2 cups chopped fresh (or canned) peaches

  • 1/2 cup whole milk

  • 1 egg

  • 1/4 cup Butter or Unflavored Olive Oil or Pecan Oil

For the streusel topping:

  • 1/4 cup all purpose flour

  • 1/4 cup white sugar

  • 1 pinch cinnamon

  • 3 tablespoons cold unsalted butter


  • Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 8 muffin cups.

  • Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.

  • Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.

  • Add the milk, egg and oil and stir together with a rubber spatula just until the flour disappears.

  • Portion the batter out into the muffin cups evenly (about 3/4 full).

For the topping:

  • Combine the flour, sugar and cinnamon in a small bowl and stir.

  • Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.

  • Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping.

  • Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

Can store in an airtight container for up to 3 day.