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Peach Cobbler Muffins

Peach cobbler muffins with bakery-domed tops, buttery cinnamon streusel, and juicy peach pieces baked right into every split muffin. A quick stir-and-bake method gives you lightly caramelized streusel and a tender crumb with peach chunks visible inside.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.67 cup sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.33 cup vegetable oil
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 1.5 cup diced fresh or canned peaches, drained
  • 3 tbsp brown sugar
  • 2 tbsp flour
  • 0.5 tsp cinnamon
  • 1.5 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Prep the oven and muffin pan
  1. Preheat the oven to 375°F and line a muffin tin with liners.
Make the cinnamon streusel
  1. Mix brown sugar, flour, and cinnamon, then cut in cold butter until crumbly.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon together.
  2. Beat sugar, large eggs, sour cream, vegetable oil, milk, and vanilla extract, then fold into the dry ingredients just until combined.
Assemble and bake
  1. Fold in diced fresh or canned peaches, drained, then divide the batter among muffin cups.
  2. Top each muffin with cinnamon streusel.
  3. Bake at 375°F for 20–22 minutes, until a toothpick comes out clean and the tops look lightly caramelized.

Notes

For the best bakery-domed tops, keep the batter thick and mix only until the dry streaks disappear. Store muffins in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; warm briefly in the microwave before eating. Freezing is yes—freeze cooled muffins for up to 2 months. For a dairy-light option, use plain Greek yogurt in place of sour cream (same amount) for a similar tang and moisture.