Q: Can I use frozen peaches for Peach Cobbler Muffins?

A: Yes. Thaw the frozen peaches completely, drain off any liquid, and pat them dry before dicing and folding into the batter. They will work well, though fresh peaches at peak ripeness will always give you the best flavor.

Q: How do I keep the peaches from sinking to the bottom of the muffins?

A: Toss the diced peaches in a tablespoon of flour before folding them into the batter. The flour coating helps them stay suspended in the batter as the muffins bake rather than sinking to the bottom.

Q: Can I make this recipe as a loaf instead of muffins?

A: Yes. Pour the batter into a greased 9x5 inch loaf pan and bake at 350 degrees F for 55 to 65 minutes until a toothpick comes out clean. Cover loosely with foil if the top browns too fast. The result is a beautiful peach quick bread.

Q: My muffins came out dense and gummy. What went wrong?

A: Most likely the batter was overmixed, or the peaches added too much moisture. Remember to stir just until combined, pat the peaches dry before adding, and make sure your baking powder is fresh and active.

Peach Cobbler Muffins (Soft, Sweet, and Easy to Make)

Description

Soft and fluffy Peach Cobbler Muffins filled with juicy fresh peaches and topped with a sweet brown sugar cinnamon crust. Perfect for breakfast, brunch, snacks, or a lighter dessert.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup neutral oil, such as vegetable or canola oil
3/4 cup milk
1 1/2 cups fresh peaches, diced
1/4 cup brown sugar, for topping

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Instructions

Preheat the oven to 375 degrees F.
Line a 12-cup muffin tin with paper liners or grease each cup well with butter.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until combined.
In a separate bowl or large measuring cup, whisk together the eggs, oil, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Do not overmix. A few lumps in the batter are fine.
Gently fold in the diced peaches with a spatula until evenly distributed.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
Sprinkle a generous pinch of brown sugar over the top of each muffin.
Bake for 18 to 20 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes.
Transfer to a wire rack and serve warm or at room temperature.

Notes

For the best texture, dice the peaches small and pat them dry before folding them into the batter. Do not overmix the batter, and fill each muffin cup about 3/4 full for the best rise.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 19g
Sodium: 195mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 32mg