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.
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. 😉
These sound great! Hubby wants to know if coconut can be added along with the oats? I’m making them tomorrow either way.
Tell your hubby I like how he thinks and when you add it in, save me a few 🙂
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.
I hope he likes them Kathi!!!
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. :/
Made your Peach Cobbler muffins last night. My husband (and I) LOVED them ! Thanks for all your wonderful recipes and ideas.
I am so glad to hear they were a hit Karen!!!
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. : )
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!