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.
made those peach muffins tonight and YUMMY YUMMY…..they tasted like a peach cobbler.
the only thing im wondering IS, do u put the wet stuff IN the dry stuff or the dry stuff in the wet???
HAHAHAHAHAHA, i cook and know it doesnt usually matter but in the pictures u add the dry to the wet and in the directions u add the wet to the dry………..LOL, snorts… are u confused yet??
anyway keep up the good work.
BTW i ate 2 and wanted more but i resisted(barely)
I made these tonight, and I have to say they are very tasty. I had to stop myself from eating the rest. They smell so good when they are in the oven baking. I substituted applesauce for the oil, and they turned out great. They don’t look as pretty and brown as the ones you made, but sure were tasty. Thank you for the great recipe.
I bought my canned peaches today. Can’t wait to get these babies in the oven.
I am soooo excited! I don’t even like to cook, but this just looked too yummy to pass up. The neighbors daughter happened by and I “snagged” her for help. We are going to split them (maybe) 😉 They are in the oven now and I am trying to decide if I have enough time to run to the corner store for some ice cream or not…..
Thanks again! Love your post, mama-sita!
Rae
Ok…. I was a little dissapointed. I think I got over excited and was setting my mouth for “little cobblers”. There was nothing wrong with the muffins. They were pretty and smelled delicious. It was my own head’s fault for expecting something else. Oh… and yes, these will get eaten!
Hmmm…. maybe my taste buds were unsettled by the River Street pralines from Savannah that my husband walked in with 5 min. before the muffings came out??? Hehehe.
Enjoyed.
Well, butter my butt and call me a biscuit!!! This is the exact recipe I have been trying to figure out (but being a workin’ stiff – never really had the time)! I have several jars of peaches we canned and wanted to make something different with them than the usual cobbler, pie, and pancakes. This is just the thing. Leave it to Miss Christy…
Hey,Christie!
These look soooo good, and me and your Mama are of like mind on the muffin issue – there just ain’t nothin’ better than a good muffin (and I’m a poet and I know it).
So…I have a request. I worked on Redstone Arsenal for about 15 years, starting in the mid-80s. Back then (and maybe still do, for all I know), they had the “roach coaches” that went around to all the far-flung buildings on the Arsenal. (Actually, to be precise, I worked on Marshall Space Flight Center, but now I’m just being picky. It’s all part of the same place.)
ANYWAY…the Roach Coach showed up about 8:30 every morning and had all manner of breakfast delicacies on board…biscuits with sausage, ham, or bacon, with or without eggs, fried bologna sammiches, but best of all…MUFFINS. Yep, they had the best muffins I have EVER put in my mouth, and I’ve spent the last ten years of my life trying to duplicate them. Far and away the best were the Morning Glory (oh, LORD…just typing the words makes me swoon!) and the blueberry. I have never, ever been able to duplicate the moistness or the flavor of those muffins.
If you could somehow obtain either (or both!!!) of those recipes, then I would…I would…em…well, I’m not sure what I’d do. Pretty much anything you ask, I’d imagine!
Love you and your blog! You bring so much of my childhood back to me, when my Mama could make the best meals in the world out of pretty much nothing.
o man christie those peach muffins look sooooo yummy. here i am at 10:46 PM trying to figure out if i have a big enuff can of peaches (yes, without getting up) to make these…..i guess i can use a smaller can and have less peaches in the recipe??? going to have to try these tomorrow.
keep up the good work!!!