Peach Cobbler Muffins
Sweet, tender, and packed with fresh peaches, these Peach Cobbler Muffins combine the comfort of classic cobbler with a fluffy muffin base and a delicate vanilla glaze. High in fiber and made with simple pantry ingredients, they’re perfect for breakfast, snacks, or dessert. Quick to prepare and endlessly satisfying.
Equipment
- 12-cup muffin tin – 1
- Muffin liners – 12
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Measuring cups – 1 set
- Measuring spoons – 1 set
- Whisk (1)
- Spatula (1)
- Dough scoop or spoon – 1
- Small bowl for glaze – 1
- Fork or spoon for drizzling – 1
- Cooling rack (1)
Ingredients
For the Muffins:
- 2 cups peeled and finely chopped peaches about 2 large peaches or 1 pound
- 2 cups all-purpose flour 280 g
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 1 cup granulated sugar
- 1 tablespoon granulated sugar for peaches
- ¾ cup buttermilk
- 5 tablespoons unsalted butter melted
- ⅓ cup neutral oil grapeseed, canola, or vegetable
- 2 large eggs
- ½ tablespoon vanilla extract
- Turbinado sugar or extra granulated sugar, for topping
For the Vanilla Glaze:
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ tablespoons heavy cream or milk plus extra if needed
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the batter. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with butter or cooking spray to prevent sticking. For the most even baking, you can fill every other cup if using two pans. Set the tin aside while you prepare the ingredients.
- Peel and Chop the Peaches: Start by peeling your peaches. If they are very ripe, you can easily peel them with your fingers; otherwise, a small paring knife works well. Dice the peaches finely so each muffin will have juicy, tender fruit in every bite. Reserve a small handful of the chopped peaches to sprinkle on top of the muffins later. Toss the remaining peaches with 1 tablespoon of granulated sugar in a small bowl. This helps draw out their natural juices and enhances sweetness.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon, and ¾ teaspoon kosher salt. Whisking thoroughly ensures the leavening agents and spices are evenly distributed. Create a small well in the center of the dry ingredients – this will be where you pour in the wet ingredients for gentle mixing.
- Mix Wet Ingredients: In a medium bowl, combine 1 cup granulated sugar, ¾ cup buttermilk, 5 tablespoons melted butter, ⅓ cup neutral oil, 2 large eggs, and ½ tablespoon vanilla extract. Use a whisk to blend until smooth and well incorporated. The mixture should be slightly thick but pourable, and the butter and oil will give the muffins a tender, moist crumb.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the well of your dry ingredients. Using a spatula or wooden spoon, gently fold the batter until just combined. Be careful not to overmix; you should no longer see streaks of flour, but the batter should still be slightly lumpy. Overmixing can make muffins dense rather than light and fluffy.
- Fold in the Peaches: Add the sugared peaches to the batter and gently fold them in with a spatula. Take your time to fold carefully, ensuring the fruit is evenly distributed without breaking down too much. This keeps the peaches intact and juicy, creating pockets of sweet, soft fruit in each muffin.
- Fill the Muffin Cups: Using a dough scoop or spoon, fill each muffin liner almost to the top with batter. This ensures the muffins rise fully and have a rounded, bakery-style dome. If you have leftover batter, you can either make one or two taller muffins or discard it. Sprinkle the reserved handful of peaches evenly on top of each muffin, followed by a light dusting of turbinado sugar or additional granulated sugar to create a crunchy, caramelized top.
- Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 20 to 26 minutes, rotating the pans halfway through baking for even color and rise.The muffins are done when the tops turn golden brown, and a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking, as this can dry out the muffins.
- Cool the Muffins: Allow the muffins to cool in the pan for about 5 minutes. Carefully transfer them to a cooling rack using a butter knife to gently loosen any edges stuck to the pan. Let them cool completely, about 30–60 minutes, before adding the glaze. Cooling ensures the muffins hold their shape and prevents the glaze from melting immediately.
- Prepare the Vanilla Glaze: While the muffins are cooling, make the glaze. In a small bowl, combine ¾ cup powdered sugar, ½ teaspoon vanilla extract, and 1 ½ tablespoons of heavy cream or milk. Stir until a thick, smooth icing forms. If the glaze is too thick to drizzle, add a few more drops of liquid until it reaches a drizzleable consistency. If it becomes too thin, add a little more powdered sugar to thicken.
- Glaze the Muffins: Drizzle the prepared glaze over each cooled muffin using a fork or spoon. Take care to cover the muffins lightly, allowing the sweet vanilla flavor to complement the juicy peaches. Let the glaze set for at least 10 minutes before serving, so it firms slightly without losing its delicate shine.
- Store or Serve: Serve the muffins fresh for the best flavor and texture. They can be stored at room temperature, loosely covered with a towel, for up to 2 days. If iced, refrigerate for up to a week, allowing them to come to room temperature before eating. Muffins can also be frozen without glaze for up to 3 months. Reheat briefly before serving for a freshly baked taste.
Notes
- Use ripe, juicy peaches for the best flavor. If fresh peaches aren’t available, frozen or canned peaches (unsweetened) work well—just make sure to drain and dice them to avoid excess moisture in the batter.
- Buttermilk is essential for a tender, moist muffin with a perfect rise. While milk or a milk-and-lemon substitute can be used, real buttermilk consistently gives the best texture.
- Gentle mixing is crucial. Overmixing the batter can lead to dense, tough muffins. Fold the wet and dry ingredients just until combined, leaving a slightly lumpy texture.
- For a perfectly crunchy top, sprinkle turbinado sugar or granulated sugar over the muffins before baking. It caramelizes beautifully and adds a subtle crunch that contrasts the soft interior.
- If you want taller muffins, slightly underfill the cups and add leftover batter to a few muffins or use larger liners.
