Peach Cobbler Muffins
These Peach Cobbler Muffins are made with fresh, juicy peaches topped with a buttery streusel topping. These peach muffins are tender, moist, and bursting with fresh peach flavor and the sweetness of white chocolate chips.
Servings: 12
Ingredients
Peach Cobbler Muffins:
- 1/2 cup Butter
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Sour Cream (full-fat)
- 1 1/2 cups Fresh Peaches (peeled and cut into cubes)
- 1 cup White Chocolate Chips
Streusel:
- 1/2 cup Flour
- 1/4 cup Brown Sugar
- 1/4 cup Sugar
- 4 Tablespoons Butter (cold, cut into cubes)
- 1/4 teaspoon Cinnamon (optional)
Instructions
Peach Cobbler Muffins:
- Heat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or rub with butter. You can also make these into jumbo-size, bakery-style muffins. See below for a tip if you want taller muffins.
- In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla.
- Stir in flour, baking powder, baking soda, and salt. Mix just until combined. Fold in sour cream.
- Carefully fold in fresh peaches and white chocolate chips. Distribute the batter among the muffin cups, filling them almost completely full, leaving a little room for topping.
- Make the homemade streusel topping: In a small bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Sprinkle the streusel over the muffin batter before baking.
- Bake for 18-22 minutes or until the center of toothpick or cake tester comes out clean. See below for instructions on how long to bake in a jumbo muffin tin. Cool for 5-10 minutes before removing from muffin pan. Serve with butter.
Notes
How to store the peach muffins:
Room Temperature: Store muffins in an airtight container lined with paper towels. Place the muffins in a single layer, and cover them with another layer of paper towels. The paper towels help absorb excess moisture, preventing the muffins from becoming soggy. Muffins stored at room temperature will last for 2-3 days. Since these muffins are made with fresh peaches, I like to eat them within 2 days.
Freezer: To freeze muffins, first allow them to cool completely. Then, wrap each muffin individually in plastic wrap to protect them from freezer burn and to keep them from sticking together. Place the wrapped muffins in a freezer-safe bag. Muffins can be stored in the freezer for up to 3 months. When you’re ready to eat them, thaw the muffins at room temperature or warm them in the microwave for about 20 seconds.
What size muffin tins should I use?
You can use either a standard-sized muffin tin or a jumbo-sized muffin tin. The choice will affect the baking time so here is a guide:
Regular-Sized Muffins: Bake for 18-22 minutes at 350 degrees. Check for doneness by inserting a toothpick into the center...it should come out clean or with just a few crumbs.
Jumbo-Sized Muffins: Bake for 22-28 minutes at 350 degrees. Due to their larger size, jumbo muffins require a longer baking time to ensure they bake evenly.
Can I use canned peaches in this muffin recipe?
Yes, you can use canned peaches, but fresh peaches are preferred for their texture and flavor. If using canned peaches, make sure to drain them well and pat them dry before chopping. The extra moisture from canned peaches can affect the texture of the muffin.
How can I bake taller muffins?
To achieve taller muffins, fill the muffin cups slightly more than 3/4 full, and start baking them at a higher temperature of 400 degrees for the first 5 minutes. Then, reduce the temperature to 350 degrees for the remaining baking time. The initial burst of heat helps the muffins rise quickly.
Nutrition
Calories: 407kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 280mg | Potassium: 208mg | Fiber: 1g | Sugar: 32g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
