Peach Cobbler Muffins

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These Peach Cobbler Muffins with their big chunks of peaches and just the right amount of cinnamon are a perfect snack or breakfast treat.

peach cobbler muffins

Get ready to dive into a scrumptious mashup: Peach Cobbler Muffins! Think all the cozy vibes of peach cobbler, but in muffin form for ultimate convenience. This recipe packs in the goodness of ripe peaches, a touch of warm spice, and a crumbly streusel topping that’s like icing on the cake – or muffin, in this case. . So, whether you’re kickstarting your day or treating yourself, Peach Cobbler Muffins are the real deal, bringing the best of both worlds to your taste buds. Hope you love it as much as we do!

And if these muffins are a hit make sure you try some of my other muffin recipes like Double Chocolate Chip Muffins Fresh Strawberry MuffinsApple Spice Muffins By MamaApricot Muffins, and Monkey Bread Muffins.

Ingredients You Need to Make Peach Cobbler Muffins:

ingredients for peach muffins

You’ll need: Quick oats, oil, self rising flour*, vanilla, canned peaches, eggs, brown sugar, and cinnamon.

Helpful Kitchen Tools

How to Make Peach Cobbler Muffins:

drain peaches

Drain your peaches really well and pour them in a bowl.

chop peaches with a knife

Chop them up coarsely with a knife.

You can used diced peaches if you like but I really like the big ole chunks you make this way!

add eggs to peaches

Add your eggs.

add oil to mixture

and your oil and stir.

add vanilla

Toss in your vanilla.

mix dry ingredients

Place brown sugar and flour in a large mixing bowl.

I use light and dark brown sugar interchangeably in my recipes, based on what I have on hand, but I prefer dark sugar.

add cinnamon to dry ingredients

Add your cinnamon.

add oats to dry ingredients

Add your oats.

stir dry ingredients for peach cobbler muffins with a fork

Stir all of that up with a fork.

add dry ingredients to the wet ingredients

Add the dry ingredients to the wet ingredients.

mix dry and wet ingredients for peach cobbler muffins together

and stir it up.

spray muffin tins

Spray a muffin pan with cooking spray.

Looking for a great muffin pan? I have a few favorites.

Budget: Check out this Set of 2.

Splurge: This nonstick pan requires no spray and your muffins will just fall right out. It’s honestly just like magic!!

fill each muffin cup with batter

Fill each cup with batter. This batter doesn’t rise much so you can fill them all the way to the top.

bake at 400 for 20 minutes

Bake at 400 for about twenty minutes, or until browned lightly on the top. When they come out, let them sit about five minutes and then take a spoon and carefully go around all of the edges before removing them from the pan to cool.

peach cobbler muffins

peach cobbler muffins

Southern Plate’s Peach Cobbler Muffins

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: muffins
Servings: 4
Calories: 418kcal


  • 1 1/4 cup self rising flour *
  • 1 cup brown sugar
  • 1/4 cup quick cooking oats
  • 1 teaspoon cinnamon
  • 2 eggs
  • 29 ounce can peaches drained well and coarsely chopped
  • 1 teaspoon vanilla
  • 3/4 cup vegetable oil


  • Prepare muffin pan by spraying with Pam.
  • 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 20 minutes at 400 degrees or until tested done. Makes one dozen.


Calories: 418kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

*See FAQ to make your own self rising flour

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  1. Christy…….Holy Cow! These muffins are da bomb! 🙂 I brought them to work today and they were a HUGE hit. One of my co-workers told me that he thought that I needed to make another batch and bring them again tomorrow. 😉

  2. These sound great! Hubby wants to know if coconut can be added along with the oats? I’m making them tomorrow either way.

  3. I will making these today after my dad’s dr appointment-these would be great to have to eat on the way to work or for him to have when I am at work. Thanks once again Christy for a great recipe.

  4. I must have did something wrong, I made these and they were just okay, they are still in the kitchen after a night and full day, which is Odd, sweets get gone fast around here. Seemed like they needed something, butter perhaps? Oh well. :/

  5. Can you make these with fresh peaches? I happen to have 5 very pretty looking white peaches, but I’m not sure if we have canned right now. Just wondering, this would be a good recipe to use up the peaches. I tried one yesterday and they aren’t as sweet as I’d like, but throw them in with some sugar and they’ll be fine. : )

  6. Made these with unsweetened applesauce instead of the oil, splenda brown sugar, and egg beaters. Texture is definately not the same but super moist in the center. I had trouble distinguishing if it was cooked through all the way or if it was just the applesauce. I think the oil may actually work better. Seemed to have to cook much longer than the 20 minutes! Still pretty tasty though!

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