Peach Cobbler Crumble Muffins

These muffins combine everything I love about peach cobbler and crumb cake into an easy breakfast or snack. The muffin base is tender and not too sweet, letting the peaches shine through. I add both diced fresh peaches and peach preserves to make sure you get that real fruit flavor in every bite.

The buttery brown sugar crumble on top gets slightly crisp while baking, just like a good cobbler topping should. They’re perfect for using up ripe summer peaches, but honestly, I make them year-round with frozen fruit too. Great warm from the oven, but they also keep well for a few days – just give them a quick zap in the microwave to bring back that fresh-baked texture.

What you need for Peach Cobbler Crumble Muffins

How to Make Peach Cobbler Crumble Muffins

These muffins capture everything you love about peach cobbler, but in a grab-and-go breakfast form. Let’s get started!

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. These muffins tend to stick, so don’t skip the liners!

2. First, let’s make the crumble topping since your hands will be clean at this point. In a medium bowl, combine ½ cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips, pinching and rubbing until you get pieces about the size of peas – some bigger chunks are good for texture! Stir in the oats and pop this in the fridge while you make the batter.

3. For the muffin batter, whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Give it a good stir to break up any brown sugar lumps – they’ll create unwanted spots in your muffins.

4. In a separate bowl, whisk your eggs until frothy (about 30 seconds), then stream in the milk, oil, and vanilla while whisking. This helps prevent the oil from separating later.

5. Make a well in the center of your dry ingredients and pour in the wet mixture. Using a rubber spatula, fold everything together with broad strokes, scraping the bottom of the bowl. Stop when you still see a few streaks of flour – we’re not quite done mixing yet.

6. Add your diced peaches (if they’re super juicy, pat them lightly with paper towels first). Fold them in with just 2-3 more strokes. The batter should look lumpy but combined, with no dry flour patches.

7. Scoop the batter into your lined muffin cups, filling each about ¾ full. I use an ice cream scoop for even portions. Take your crumble topping from the fridge and break up any large clumps with your fingers. Sprinkle generously over each muffin – don’t be shy, this is the best part!

8. Bake for 20-23 minutes, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (ignore any peach juice on the toothpick). The crumble should look crisp and smell buttery.

Let the muffins cool in the pan for 5 minutes – they’re still setting up inside. Then transfer them to a wire rack to cool completely. If you try to unwrap them while they’re hot, you’ll lose half your muffin to the liner!