Peach Cobbler Muffins
Soft, fluffy peach cobbler muffins are layered with a ripe, juicy brown sugar cinnamon peach filling. The muffins are topped with a buttery cinnamon sugar crumble topping, then filled with a sweet, tangy cream cheese center. The bright flavor from the peach complements the sweet tang of the cream cheese center. These muffins make a great breakfast or brunch treat.
Here’s what you will love about these Peach Cobbler Muffins
- Bright, fresh fruit flavor – the ripe, juicy peaches in these muffins take the center stage, but they are complemented by a delicious sweet, tangy cream cheese center, and soft, fluffy brown sugar muffin. These muffins do taste delicious without the cream cheese center, so if you prefer, you can make them without the cream cheese center.
- Easy to make – muffins are one of my favorite treats to make because they come together in just a few minutes. The muffin batter in these muffins can be mixed in one bowl with just a whisk.
- Fresh or frozen peaches – if you don’t have fresh peaches on hand, feel free to substitute with frozen peaches!
- Bakery style muffins – these muffins get tall, domed tops and have an ultra tender crumb, just like bakery style muffins. The Greek yogurt in these helps to create a taller, fluffier, more tender muffin.
Here’s how to make your own muffin liners
Making your own muffin liners only takes a couple minutes, and it truly elevates the apperance of your muffins!
To make jumbo muffin liners, cut squares of parchment paper, measuring 6×6 inches.
For regular sized muffin liners, cut squares of parchment paper, measuring 5×5 inches.
To give the muffin liners the muffin tin shape, place the square of parchment paper on top of the muffin cavity. Use a glass or cup to press the square into the muffin cavity. This gives the liner it’s shape. It most likely won’t stay in the muffin tin until you put batter into the liner to weigh it down.
Storage
Store leftover Peach Cobbler Muffins in the refrigerator covered in an airtight container up to 1 week.
You can also freeze these muffins in a freezer safe bag or container for up to 2 months. If you choose to do this, I recommend not filling with the cream cheese center. I personally think the cream cheese center is better when it is freshly made.
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Let me know what you thought!
If you make these Peach Fritters, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Peach Cobbler Muffins
- Total Time: 45 minutes
- Yield: 6 jumbo or 12 regular size muffins 1x
Description
Soft, fluffy peach cobbler muffins are layered with a ripe, juicy brown sugar cinnamon peach filling. The muffins are topped with a buttery cinnamon sugar crumble topping, then filled with a sweet, tangy cream cheese center. The bright flavor from the peach complements the sweet tang of the cream cheese center. These muffins make a great breakfast or brunch treat.
Ingredients
Muffins
- 8 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Peach Filling
- 2 cups (roughly 2 peaches, peeled or unpeeled), cut into small pieces
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- Juice from 1 lemon
Crumble Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Cream Cheese Center
- 6 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375F. Line a 6 count jumbo muffin pan with liners, or a 12 count muffin pan with liners.
2. Make the peach filling. In a medium size saucepan, add peaches, sugar, cinnamon and juice of lemon. Cook over medium heat, stirring constantly just until sugar is dissolved
Allow mixture to cool while you make the muffin batter.
3. Make the crumble topping. In a large bowl, add sugar, cinnamon and flour and stir to combine. Add softened butter and use a fork to claw/combine ingredients together, until pea sized morsels remain. Place bowl in refrigerator until ready to use.
4. Make the muffins. In a large bowl, add melted butter, sugar, Greek yogurt, eggs, whole milk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.
5. Add half the muffin batter to the prepared muffin tin. Add half the cooled peach filling and some of the juices on top, then top with remaining muffin batter, then remaining peach filling and juice on top. Sprinkle crumble topping on top.
6. Bake the muffins. Place muffin tin on a baking sheet, just in case any of the peach juices spill over. Bake in preheated oven 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 15-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the cream cheese center. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, add cream cheese, powdered sugar and vanilla extract. Beat until smooth and creamy. Scoop the center of the muffins out, then pipe the filling into the center, if desired. Place scooped out center back on top. Enjoy!
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
