Peach Cobbler Muffins

Peach cobbler muffins! Sweet, buttery and soft, and loaded with delicious cinnamon brown sugar streusel. Everything you love about peach cobbler, in super easy muffin form. Extra bonus? They’re so easy to make! Almost a one bowl recipe, if you don’t count the streusel!

Cobblers have a special place in my heart. As a kid we would help my mom pick buckets and buckets of fresh berries from the woods down the street from our house, and would dream the whole time of the cobbler we’d have that night. I mean, is there anything better?

With the cinnamon and nutmeg baked into the muffins, and the cinnamon brown sugar streusel on top, every bite brings me back to delicious cobbler. And I love that these are so quick – seriously a perfect breakfast or brunch recipe!

Key Ingredients In Peach Cobbler Muffins:

• Frozen Peaches! You saw that one coming, didn’t you? Keep them frozen, don’t thaw them! You can use fresh peaches too, you’ll just need to reduce the cooking time by a few minutes since the muffins won’t be as cold when they go into the oven. Canned or jarred peaches don’t work because the juice they’re stored in makes the muffins separate.
• Salted butter! I love using Organic Valley Salted Butter – it’s pretty much the only butter I use for my baking! For the muffins we use it melted in the muffins, and cold in the streusel. So dang delicious!
• Organic Valley Whole Fat Vanilla Yogurt and Whole Fat Milk. I love the extra hint of vanilla flavor from the yogurt! It’s important to use whole fat yogurt and milk to keep the muffins super moist.
• Brown Sugar! I loooove baking with brown sugar! It adds more moisture than white sugar, and has such a delicious molasses-like flavor. So good! Brown sugar is pretty traditional in cobbler, so it’s used in both the peach cobbler muffins and the streusel.

Peach Cobbler Muffins

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 minutes
• Yield: 12 Muffins 1x
• Category: Breakfast
• Method: Baking

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Description

Peach cobber, in muffin form! Made with fruity peaches, and topped with delicious cinnamon streusel. The perfect summer breakfast (or snack) recipe!

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Ingredients

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For The Muffins:

6 tablespoons Organic Valley Salted Butter, melted

1/3 cup packed brown sugar

1/3 cup granulated sugar

1/2 cup Organic Valley Whole Fat Yogurt

1/4 cup Organic Valley Whole Milk

2 Organic Valley Eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 3/4 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups chopped frozen peaches (do not thaw)

For The Streusel:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup cold Organic Valley Salted Butter, cubed

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Instructions

Preheat the oven to 350 degrees F, and line a muffin tin with liners.

First, prepare the streusel by stirring together the flour, brown sugar, and cinnamon in a small mixing bowl. Rub in the butter with your fingers until the mixture resembles bread crumbs. Put in the fridge until you’re ready to bake!

In a large mixing bowl, stir together the melted butter and sugars. Add the yogurt, milk and eggs, stirring until combined. Then add the vanilla, cinnamon and nutmeg. Stir in the flour, baking powder and salt until no streaks of flour remain. Gently stir in the chopped peaches. Distribute the batter between the prepared muffin liners – the batter will come up close to the top!

Sprinkle the prepared streusel liberally over the top of the muffins. Bake for 20-25 minutes, or until a toothpick comes out with crumbs. Enjoy!

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Notes

Putting the streusel in the fridge will keep the butter cold until it’s ready to bake! That will make a more crumbly and delicious streusel.

More Summer Recipes:

• Strawberry Lemon Coffee Cake
• Lemon Blueberry Sheet Cake
• S’mores Cookies

Tools Used In This Recipe:

Thank you to Organic Valley for sponsoring this post. As always, all opinions are my own. Thank you for supporting the brands that make these recipes possible!