Sweet & Summery Peach Cobbler Muffins
Ready in just 30 minutes, these Peach Cobbler Muffins are a fun, easy-to-eat twist on the classic dessert. With sweet ripe peaches, warm cinnamon spice, and a buttery, crumbly streusel topping, they’re just the ticket for a quick morning treat on the go, or a sweet delight to share at your next summer cookout!
A Quick Look At The Recipe
- Recipe Name: Southern Plate’s Peach Cobbler Muffins
- Serves: 4
- Main Ingredients: self rising flour *, brown sugar, quick cooking oats, cinnamon, eggs, can peaches, vanilla, vegetable oil
- Why You'll Love It: What would be the perfect peach muffin? Oooh! If it tasted like Mama's peach cobbler, that would be good. It would have to have big old chunks of peaches and brown sugar, too, with just enough cinnamon to pull it all together.
A Southern Classic in Delicious Muffin Form
Get ready to dive into a scrumptious mashup: peach cobbler muffins! Think all the cozy vibes of an old-fashioned peach cobbler, but in muffin form for ultimate convenience. I just love serving these for get-togethers because folks can easily grab one and keep meandering around, chatting and catching up.
These little beauties are brimming with the sweetest peaches, a kiss of warm spice, and a crumbly streusel topping that’s pure Southern comfort! I love making these with the kids because the recipe is so straightforward. They make great little gifts too, just wrap them up in some cute packaging and share the love!
And if these muffins are a hit, make sure you try some of my other muffin recipes like Chocolate Cottage Cheese Oatmeal Muffins, Fresh Strawberry Muffins, and Apricot Muffins.
Reader Review
“I got a case of peaches in Grand Junction last weekend and I’ve been trying to find any good recipe to use up my dozens of peaches; this is the best one I’ve tried! I will definitely be making these again.” – Sara
Recipe Ingredients
- Self-rising flour
- Brown sugar
- Quick-cooking oats
- Cinnamon
- Eggs
- Can of peaches
- Vanilla
- Vegetable oil
Tips & Tricks for the Best Peach Cobbler Muffins
- If you only have old-fashioned rolled oats on hand, just give them a quick pulse in the blender first. I’ve found that using them whole makes the muffins a bit too dense and chewy.
- For that authentic “cobbler” texture, I highly recommend sprinkling a tiny bit of extra brown sugar and cinnamon on top of each muffin right before they go into the oven. It creates the most amazing crunchy crust! (P.S. If you love a good cobbler topping, don’t miss my Cherry Blueberry Cobbler – it takes the crunch to a whole new level!)
- If you want to use fresh peaches instead of canned, chop them up and toss them with a pinch of sugar first. Let them sit for about 10 minutes to mimic that soft, syrupy canned texture.
How to Make Peach Cobbler Muffins
1. Preheat the Oven
First, preheat your oven to 400°F and give your muffin pan a good spray with some cooking spray.
2. Mix Wet Ingredients
Drain your canned peaches really well and pop them into a bowl. Give them a rough chop with a knife.
Note: You can dice your peaches smaller if you like, but I really like the big ole chunks you make this way!
Now add your eggs and your oil and stir. Then toss in your vanilla and stir again.
3. Mix Dry Ingredients
In a separate large mixing bowl, add your brown sugar and flour.
Note: I use light and dark brown sugar interchangeably in my recipes, based on what I have on hand, but I prefer dark sugar.
Now add your cinnamon, add your oats, and stir all of that up with a fork.
4. Combine & Assemble
Once everything is all mixed, add the dry ingredients to the wet ingredients and stir it all up.
Fill each cup with the muffin batter. This batter doesn’t rise much, so you can fill them all the way to the top.
5. Bake
Bake for about 20 minutes, or until the muffins are lightly browned on top. When they come out, let them sit for about 5 minutes, then use a spoon to carefully go around all the edges before removing them from the pan to cool.
Serve them up and enjoy! Feeling extra peachy? Top with a scoop of peach ice cream for a truly indulgent treat.
Peach Cobbler Muffins FAQs
Move to the south. Kidding! If you can’t find self-rising flour, you can easily make your own. Just sift together 1 ½ tsp baking powder and ½ tsp salt for every cup of all-purpose flour.
The tops should be lightly golden brown. You can also do the classic toothpick test: stick one into the center of a muffin, and if it comes out clean, you’re good to go! If there’s wet batter on it, give them another 2-3 minutes and check again.
Absolutely! These muffins actually taste even better the next day once the flavors have had a chance to meld together. I love making a batch the night before and having them ready to go for breakfast the next morning.
Storage
Store these peach cobbler muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the freezer for up to 3 months. Just let them thaw at room temperature when you’re ready to eat!
These muffins were made for sharing, and so are your thoughts! Leave a star rating and comment below to let us know how much you loved them!
Ingredients
- 1 ¼ cup self-rising flour*
- 1 cup brown sugar
- ¼ cup quick-cooking oats
- 1 teaspoon cinnamon
- 2 eggs
- 29 ounce can peaches drained well and coarsely chopped
- 1 teaspoon vanilla
- ¾ cup vegetable oil
Instructions
- Preheat the oven to 400℉ and spray a muffin pan with cooking oil.
- In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla.
- Pour egg mixture all at once into flour mixture. Stir just until flour is moistened.
- Spoon batter into muffin cups.
- Bake for 20 minutes, or until golden brown.
My four-year-old daughter and I made these together last night for this morning’s breakfast. We both couldn’t wait and each ate one still warm out of the oven for a snack. “Mmmmmmm” came from my little one’s mouth after the first taste, and I agree!!! Thanks for posting this recipe, Christy! 🙂
How precious!!! Give that girl a big hug from me and thank you so much for sharing, this just made my day!!
I agree with Judy Beth – there are just too many snotty people out there who are mean-spirited and jealous-hearted as my grandma would say – so get a life, Cherrill. If you can’t say something nice, at least learn to disagree civilly!
Which leads me to my other point for posting. I absolutely LOVE Christy’s site and her cookbook – she’s adorable and addictive, to say the least. However, as someone old enough to be your mama, hon, I am going to disagree with you about the vanilla thing. The reason you don’t have to use as much REAL vanilla as you do imitation, is because it has such a much better flavor. (Think of the difference in real maple syrup and imitation-flavored maple syrup.) I truly, after 50 years of cooking, feel strongly that the extra price for the real vanilla is well worth it. Otherwise, I firmly agree with your philosophy that whenever possible, buy the bargain, or store, brands. I remember shopping with my mother and grandmother at A&P years ago, and nothing was better than “Eight O’Clock Coffee” or “Jane Parker Fruitcake,” both A&P brands, to name a couple. Keep up the wonderful work! :o)
I know this is quite old, but I’m with Betty here. I think Cherrill was talking about herself. She probably used her mixer and it pulverized the peaches. I’m quick to jump to Christy’s defense too, but I think this was just a misunderstanding 🙂 In any case, this recipe looks delicious and I just might be making it tomorrow to have as breakfast during the week!
that is how I took the post about the mixer, she was talking about herself~!
@ Cherrill Hartsfield..your comment stating “a geinus” wouldn’t have used a mixer for this recipe, was to me, very rude. The love she has for family & friends is there in everything she says and does and she doesn’t claim to be anything other than a true southern lady. NO where did Christy say use a mixer, and her pictures did NOT show her using one either! She said to add “beaten” eggs and it shows her hand-stirring all of the ingredients. Sooo, I think she is “a genius” for being able to develope recipes that we all get to copy for FREE. And she does know how to spell, so Cherrill before you make a rude comment, maybe YOU need to learn how to spell GENIUS, it’s not geinus!! Ok I’ve had my say so rude people go to another site and leave this one alone. This is the BEST recipe blog around and we all love our Christy and her stories from the heart, too.
I think Cherrill Hartsfield was referring to herself when she was talking about being a genius for using a mixer. I do not believe that she was attempting to be rude toward Christy whatsoever.
I agree Betty, I dont think the statement was for Christy, but about her self, most likely because if you use a mixer with this recipe, it will cause the peaches to be in tiny bits. I didnt see where she was being rude to Christy!!
Christy, I have these muffins in the oven right now, and can’t wait to taste one! I made the Southern Chicken N Dumplins, and oh, my! They were good the first day, and even better the next! Your cookbook is on my Christmas wish list for 2011, even if I have to purchase it myself!
Christy: These Peach Cobbler Muffins are incredible. I made them last night and ate half of them before I went to sleep. I grew up in the generation your grandmoter did – with wash pots, wash boards, running boards, model A’s. You make me proud to be a part of your great state. I only found your website last October when purchased your great book. The book immediately became my #1 cookbook out of my hundreds – move over Whistle Stop Cafe Cookbook!!.
According to my grandmother, my Mama makes better peach cobbler than Paula Dean! So, of course, everyone in our family is a huge fan of it. I don’t think we’ve ever tried peach cobbler muffins, so you know I’ll hafta get on that! And I’m not copying your way o’ talkin’ – I’m from Alabama too :D!!!
Say, where exactly are you from Christy? Cos , Cuz…you sound like you have a bit of cajun blood in dem der’ veins!
Oh how I wish!! North Alabama-but you reckon I could be part Cajun if I could get folks to sign a petition??