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Peach Cobbler Muffins with Crunchy Crumble Topping

A close-up of a freshly baked Peach Cobbler Muffins with Crunchy Crumble Topping, showing the golden cake base and sugary topping.
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Bake moist, tender peach muffins featuring sweet peaches and a distinct, crunchy streusel topping that mimics classic peach cobbler texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen (not thawed) diced peaches
  • For the Crunchy Crumble Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the Crunchy Crumble Topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture forms coarse, pea-sized crumbs. Place the topping mixture in the refrigerator while you prepare the batter.
  3. Prepare the Muffin Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are acceptable.
  6. Gently fold in the diced peaches. If using frozen peaches, do not thaw them first.
  7. Fill the prepared muffin cups about two-thirds full with the batter.
  8. Remove the chilled crumble topping from the refrigerator and sprinkle a generous amount over the top of each muffin cup. Press lightly so the topping adheres.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, do not thaw frozen peaches before adding them to the batter.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookerycourier.com/peach-cobbler-muffins-with-crunchy-crumble-topping/