There’s something about late summer peaches that just feels like sunshine in every bite. They’re sweet, juicy, and bursting with flavor—the kind of fruit you can’t walk past at the farmers market without taking home a bag (or two). While I love eating them fresh, my favorite way to enjoy them lately has been baked into these Peach Cobbler Muffins. They’re soft and fluffy with chunks of ripe peach in every bite, and they have a buttery cinnamon crumb topping that gives them that classic cobbler feel.

What I love most about these muffins is how they capture the very best of the season while hinting at the cozy days ahead. They’re still light and fruity enough for summer mornings, but the warm cinnamon and golden crumble make them the perfect treat as we start inching toward fall. They pair beautifully with an iced coffee on a sunny afternoon or a hot latte on a cool morning—because honestly, both seasons are still happening in August.

Whether you’re baking a batch for brunch, sharing them with friends, or just treating yourself to something sweet, these peach cobbler muffins are the perfect way to savor summer’s last golden moments. And if you’re like me, they might just become a new tradition to mark the transition between seasons—right alongside those first hints of pumpkin spice.

🍑 Peach Cobbler Muffins

✨ Yields: 12 standard muffins

⏱️ Prep time: 15 mins | Bake time: 15-20 mins

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🧁 Muffin Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• ½ cup Greek yogurt (or sour cream)
• ¼ cup milk
• 2 tsp vanilla extract
• 1 ½ cups fresh peaches, chopped (about 2 peaches)

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🍰 Crumb Topping:

• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup rolled oats
• ½ tsp cinnamon
• 3 Tbsp unsalted butter, cold and cut into small pieces
• Pinch of salt

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📝 Instructions:

1. Preheat & Prep:

Preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease with nonstick spray.

*TIP: Only line every other tin. Baking the muffins spread out and not right next to each other helps them rise! (You will have to bake these in two batches for this method unless you have 2 muffins tins)

2. Make the Crumb Topping:

In a small bowl, mix flour, brown sugar, cinnamon, oats and salt. Cut in the cold butter with a fork or your fingers until it resembles coarse crumbs. Place in the fridge while you make the muffin batter.

3. Mix Dry Ingredients:

In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.

4. Mix Wet Ingredients:

In a separate bowl, whisk together melted butter, eggs, Greek yogurt, milk, and vanilla extract until smooth.

5. Combine:

Pour the wet ingredients into the dry and stir until just combined (don’t overmix). Gently fold in the chopped peaches.

6. Scoop & Top:

Divide batter evenly among the 6 separated muffin cups. Sprinkle the crumb topping generously over each.

7. Bake:

Bake for 5 minutes at 400 and then lower the temp to 375 and bake for another 15 minutes, or until a toothpick comes out clean or with just a few moist crumbs. Let cool in the pan for 5–10 minutes, then transfer to a wire rack. ENJOY!

Store in an airtight container for up to 1 week.

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☕️ Suggested Coffee Pairing:

Iced Teddy Graham shaken espresso or honey cinnamon cold brew
(Sweet, smooth, and just cozy enough to hint at fall.)