Peach Cobbler Muffins

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Are you looking for more amazing peach recipes? How about some peach muffins? If it’s peach season where you live, then this easy peach muffin recipe is perfect for you.

A simple recipe, this is an easy to make muffin from scratch, full of sweet goodness. We give you the option of using fresh peaches, or canned peaches. Totally up to you!

Muffins are great for breakfast or when you are craving something sweet and satisfying. Bake a double batch to freeze for later – or share with friends! The best part of this recipe is that these delicious easy peach cobbler muffins freeze really well. 

peach cobbler muffin in a cupcake liner sitting on the counter

Shopping List

  • all purpose flour (unbleached is best)
  • baking powder (check the expiration date!)
  • salt
  • white sugar
  • fresh peaches (or canned peaches)
  • buttermilk
  • Large egg
  • unsalted butter
  • Pure vanilla extract
  • Cinnamon
ingredients needed to bake peach cobbler muffins

How to make the best Peach Cobbler Muffins

Step One: Cut up the peaches into large chunks and set aside

Step Two: Mix the dry ingredients (flour, baking powder, salt, sugar

Step Three: Stir in the cup of peaches, and coat them well with the dry mixture

adding the cut pieces to the dry ingredients

Step Four: Add the buttermilk, beaten egg, melted butter, and vanilla

adding in the eggs to the muffin batter

Step Five: Stir a few times, just until coated. Don’t worry if there are still clumps of flour. We want light fluffy muffins!

coating the peaches with the dry ingredients

Step Six: Mix up the cobbler topping ingredients using a pastry blender and spoon onto the top of the muffins.

Step Seven: Use the bits of leftover peaches to put on top of each muffin!

putting the mixture into muffin cups

Step Eight: Bake until golden and let the muffins cool on a wire rack

baked peach cobbler muffins in the muffin tin

These peach cobbler muffins freeze really well. Just be sure to store in an airtight container.

stack of baked cobbler muffins with peaches


  • Always stir muffin batter by hand. Overmixing can result in a tough chewy muffin!
  • Mix the dry ingredients together first, and then add the wet ingredients to the flour mixture
  • Use paper liners to line your muffin tin cups
  • Using a cookie scoop or large ice cream scoop makes filling the muffin tin so easy
  • Parboil peaches and then dunk in ice water for easy peeling
  • No time to peel peaches? Use canned peaches instead  – just be sure to drain the excess peach juice
peach cobbler muffin in an opened cupcake liner


What makes a muffin moist?

Our pro tip is to make sure you don’t overmix the batter. Just mix until combined.

Can I use canned peaches instead of fresh peaches?

You can. Just be sure to drain off as much of the liquid as possible, or you’ll have messy muffins.

Do I have to add the cobbler topping? 

You don’t have to do anything that you dont’ want to do. If you don’t want the topping, just add some frosting or powdered sugar and enjoy.


A freshly brewed pot of your favorite coffee or tea?

If you’re feeling really decadent, add a big spoonful of whipped cream or the best vanilla ice cream!

baked muffins with fresh peaches


  • Not a fan of buttermilk? Substitute plain yogurt or sour cream instead
  • You can switch out the cinnamon for nutmeg for a different flavor
  • Use brown sugar instead of white for the “cobbler” topping. 
  • One reader used canned peach pie filling! Try it! 
  • Use jumbo muffin tins (double the recipe) for really big muffins!

Where did I get my inspiration for this recipe?


Our Peach Cobbler Pound Cake is the #1 recipe for Pie Lady Bakes right now. And everyone loves fresh peach cobbler too, especially when ripe peaches are everywhere!

So I wondered about making a fluffy moist peach muffin, just like grandma’s peach cobbler and then took it one step further by adding a traditional cobbler topping.

peach cobbler muffins on blue plate with white and black text

This is the best peach cobbler muffin recipe and I know it will become your favorite too! 


THANKS SO MUCH for following and being part of the Pie Lady Bakes community where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!

If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free! 

See you soon!



If you have made this delicious Peach Cobbler Muffin recipe, I would love to hear about it in the comments below and be sure to give it a 5 star rating! 


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Peach Cobbler Muffin Recipe

stack of baked cobbler muffins with peaches

Peach Cobbler Muffins

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Judy Kahansky
A delicious moist muffin, packed with peaches that tastes just like Grandma's Peach Cobbler!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert/Breakfast
Cuisine North American
Servings 12
Calories 194 kcal


  • 1 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup white sugar
  • 1 cup chopped fresh - or canned peaches
  • 1/2 cup buttermilk
  • 1 large egg - beaten
  • 1/4 cup unsalted butter - melted
  • 1 tsp pure vanilla extract

Cobbler Topping

  • 1/4 cup flour
  • 4 tbsp white or brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 4 tbsp unsalted butter


  • Preheat oven to 350 F
  • Fill a large muffin tin with 12 muffin cups. (extra large size)
  • Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
  • Add the chopped peaches and stir well to coat.
  • Add the buttermilk, egg, melted butter and vanilla extract, and light stir together
  • Using a cookie scoop, put the batter into the muffin cups evenly.

To make the Cobbler Topping:

  • Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
  • Using a pastry blender add in the chunks of butter and blend until it looks like small peas. 
  • Spoon the  cobbler topping onto each muffin.
  • Add a piece of leftover peach chunks to each muffin cup
  • Bake at 350 F/ 180C for about 20 – 25 minutes until the tops are golden brown and a toothpick comes out clean



Serving: 1g | Calories: 194kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 158mg | Sugar: 15g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.