Streusel Topped Peach Cobbler Muffins recipe taste just like peach cobbler. These muffins are fluffy, tender homemade muffins full of sweet peaches and a hint of cinnamon.
They are easy to make and great for breakfast and snack.
I’m posting one last peach recipe before I start pumpkin recipes. However, I made these Streusel Topped Peach Cobbler Muffins with frozen peaches. Therefore, technically, you can make these bad boys all year whatever the season.
As well, you can use fresh, frozen, or canned peaches. You don’t need to thaw the peaches before adding them to the batter.
There are a couple of ingredients that make these muffins special in my opinion. As mentioned above, they have ground cinnamon in them. I also used brown sugar and vanilla. Brown sugar adds a subtle flavor over its’ white sugar counterpart. Vanilla is not absolutely necessary so if you’re out, don’t sweat it. However, it does add additional flavor. All of these layers of flavor come together for a wonderfully tasty muffin.
The muffins are very tender. They are moist inside from the abundance of peaches.
But, that crumb topping is my absolute, most, very favorite part!!! ❤
Finally, muffins stay soft, fresh, and moist in the refrigerator for up to five days. As well, these muffins freeze well. I suggest not freezing for up to two months. When you are ready to eat them. thaw the muffins overnight in the refrigerator. You can then heat up in the microwave for a few seconds or the oven (if desired) before enjoying.
As well, please keep in mind that nutritional information is a rough estimate and can vary based on products used.
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Streusel Topped Peach Cobbler Muffins are easy and delicious muffins that taste just like peach cobbler. They're loaded with sweet peaches, cinnamon, and brown sugar.
- 1 and ⅓ cup all-purpose flour
- 1 and ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup brown sugar
- ¼ teaspoon cinnamon
- 1 cup peaches canned, fresh, or frozen, diced
- ½ cup whole milk
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup light or dark brown sugar packed
- 1 tablespoon granulated sugar
- ¼ cup butter melted, salted or unsalted, your preference
- ⅔ cup all-purpose flour
Preheat the oven to 425. Fill muffin tin with cupcake liners or spray with non-stick spray.
Combine flour, baking powder, salt, brown sugar, and cinnamon.
In another bowl, beat egg, milk, oil, and vanilla. Add to the flour mixture. Stir together, but do not overmix.
Add peaches and gently stir to combine. Small lumps may remain, but they'll bake out.
Using a spring release scoop, scoop the muffin batter evenly between 8 muffin tins. Fill to the top. You may have enough for 9 muffins. Allow to rest while you make the crumb topping.
In a medium bowl, combine both sugars, melted butter, and flour. I like to mix this with a fork. It will be thick and crumbly.
Using your hands, press about 1 tablespoon of the crumb topping into the top of each muffin.
Bake 15 to 19 minutes or until a toothpick inserted in the center comes out clean.