Peach Cobbler Muffins

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!

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.

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. These taste GREAT! I think I didn’t drain my peaches well enough, though…my muffins came out a bit too moist and didn’t want to let go of the pan….but we don’t mind…we’re eating them anyway! Next time I will make sure I take the time to drain my peaches in a colander…I confess, I was in a hurry! But they are very tasty and we also LOVE the Pecan Pie Muffins….made those yesterday!

  2. Well. all I can say is I hope the store-bought self-rising flour works just as well, cause “I got no stinkin’ time to make flour” cuz I’m off to try these muffins immediately! And, I hear you about the vanilla…I’ve had the real thing, and several regular brands. Trust me, Adams extract is THE BEST in the world! Thanks for this terrific recipe, Christy!

  3. I have an abundance of fresh peaches right now….How many cups of fresh do you think instead of the canned ones ( possibly 2 or would it be less)….
    Also, do these freeze well ….If so, I want to make several batches, freeze and then just pull out when I want to use them later…thanks. Love your site, and hope you are doing much better soon!!!!

  4. Hey Christy, I made these for my son’s class for snack day. From what Maddy said they all liked ’em! I know we do. Just thought I’d let ya know, that a lot of Pre-Schooler’s loved your muffins! 🙂

  5. Christy, Have you tried these with fresh peaches? If you have what adjustments did you have to make? I have some fresh and wonderful Chilton County, AL peaches I would like to incorporate in to your recipe. 🙂

  6. I also have fresh peaches and would love to know how many cups of the fresh peaches I should use. Thanks!

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