Peach Cobbler Muffins
Soft and fluffy peach cobbler muffins made with fresh peaches, greek yogurt, and warm cinnamon, topped with a buttery oat crumb topping baked until golden and crunchy. Baked in alternating muffin cups for maximum rise and started at 400 degrees then dropped to 375 for the perfect domed bakery style top. Makes twelve muffins and keeps in an airtight container for up to one week.
Ingredients
For the Muffins:
- 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)
For the 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
Instructions
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)
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.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients:
- In a separate bowl, whisk together melted butter, eggs, Greek yogurt, milk, and vanilla extract until smooth.
Combine:
- Pour the wet ingredients into the dry and stir until just combined (don’t overmix). Gently fold in the chopped peaches.
Scoop & Top:
- Divide batter evenly among the 6 separated muffin cups. Sprinkle the crumb topping generously over each.
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.