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These Peach Cobbler Muffins are made with fresh, juicy peaches topped with a buttery streusel topping. These peach muffins are tender, moist, and bursting with fresh peach flavor and the sweetness of white chocolate chips.
I am obsessed with peach season! Whenever it is peach season, I try to buy a huge crate of fresh peaches from Utah (or bring them back from Colorado) and make as many peach recipes as possible. I am sharing some more peach recipes below.
Last year during the height of peach season, my daughter, Sierra, who works for Modern Honey recipe tested my raspberry white chocolate muffin recipe and swapped the raspberries for peaches…and they were a huge hit! So, a shout out to Sierra for coming up with this recipe. We added a sweet streusel for a little extra sweetness to put them over the top.
These Peach Cobbler Muffins are so tender thanks to both the butter and sour cream in the muffin batter plus fresh peaches and white chocolate for sweetness. The sweet and buttery streusel pulls it all together.
Peach Cobbler Muffins Ingredients:
These easy peach muffins are made with fresh peaches, white chocolate, and topped with a sweet streusel topping for the best peach cobbler muffins! See the recipe card below for the ingredient amounts and directions.
- Butter (softened)
- Sugar
- Eggs
- Vanilla Extract
- Flour: Use all-purpose flour or cake flour
- Baking Powder and Baking Soda
- Salt
- Sour Cream: Use full-fat sour cream for the richest and creamiest muffin batter.
- Fresh Peaches: If you need a substitute for fresh raspberries, you may use canned peaches, but it isn’t preferred as it may affect the texture of the muffins.
- White Chocolate Chips: I suggest using Ghirardelli or Guittard white chocolate chips. This adds more sweetness to these peach white chocolate muffins.
- Streusel Topping: Butter, Sugar, Brown Sugar, Flour, and Cinnamon (optional)
How to make Fresh Peach Muffins:
This peach muffin recipe is so easy to whip up for a quick and easy breakfast or brunch. See the recipe card below for full instructions.
- Heat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or rub with butter. You can also make these into jumbo-size, bakery-style muffins. See below for a tip if you want taller muffins.
- In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla.
- Stir in flour, baking powder, baking soda, and salt. Mix just until combined. Fold in sour cream.
- Carefully fold in fresh peaches and white chocolate chips. Distribute the batter among the muffin cups, filling them about 3/4 full.
- Make the homemade streusel topping: In a small bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Sprinkle the streusel over the muffin batter before baking.
- Bake for 18-22 minutes or until the center of toothpick or cake tester comes out clean. See below for instructions on how long to bake in a jumbo muffin tin. Cool for 5-10 minutes before removing from muffin pan. Serve with butter.
Storage:
Storing muffins properly ensures they stay fresh and delicious. Here’s how you can store them and how long they last:
Storing Muffins at Room Temperature:
- Room Temperature: Store muffins in an airtight container lined with paper towels. Place the muffins in a single layer, and cover them with another layer of paper towels. The paper towels help absorb excess moisture, preventing the muffins from becoming soggy. Muffins stored at room temperature will last for 2-3 days. Since these muffins are made with fresh peaches, I like to eat them within 2 days.
Storing Muffins in the Freezer
- Freezer: To freeze muffins, first allow them to cool completely. Then, wrap each muffin individually in plastic wrap to protect them from freezer burn and to keep them from sticking together. Place the wrapped muffins in a freezer-safe bag. Muffins can be stored in the freezer for up to 3 months. When you’re ready to eat them, thaw the muffins at room temperature or warm them in the microwave for about 20 seconds.
Tips for Storing Muffins
- Avoid the Fridge: Refrigerating muffins is generally not recommended, as it can cause them to dry out more quickly.
Fresh Peach Recipes:
Are peaches in season and you want to know what to make with fresh peaches? Here are some ideas for what recipes you can make with peaches:
- Peach Cobbler
- Peach Crisp
- Magnolia Bakery Peach Crisp Pudding
- Texas-Style Peach Cobbler
- Peach Dump Cake with Cake Mix
- Peach Galette
- Peaches and Cream Pie
Do you have fresh nectarines? Try out my Nectarine Cobbler Recipe and my Nectarine Crisp Recipe as well.
FAQ’s:
Can I use canned peaches in this peach muffin recipe?
Yes, you can use canned peaches, but fresh peaches are preferred for their texture and flavor. If using canned peaches, make sure to drain them well and pat them dry before chopping. The extra moisture from canned peaches can affect the texture of the muffin.
How can I bake taller muffins?
To achieve taller muffins, fill the muffin cups slightly more than 3/4 full, and start baking them at a higher temperature of 400 degrees for the first 5 minutes. Then, reduce the temperature to 350 degrees for the remaining baking time. The initial burst of heat helps the muffins rise quickly.
What size muffin tins should I use?
You can use either a standard-sized muffin tin or a jumbo-sized muffin tin. The choice will affect the baking time so here is a guide:
Regular-Sized Muffins: Bake for 18-22 minutes at 350 degrees. Check for doneness by inserting a toothpick into the center…it should come out clean or with just a few crumbs.
Jumbo-Sized Muffins: Bake for 22-28 minutes at 350 degrees. Due to their larger size, jumbo muffins require a longer baking time to ensure they bake evenly.
How do I know when muffins are done baking?
Muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs. The tops should be golden brown and slightly spring back when touched. Be careful not to overbake, as this can make the muffins dry.
Savory Peach Recipes:
Want to make something savory with fresh peaches? Here are some ideas for fresh peach recipes…
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Peach Cobbler Muffins
Ingredients
Peach Cobbler Muffins:
- 1/2 cup Butter
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Sour Cream (full-fat)
- 1 1/2 cups Fresh Peaches (peeled and cut into cubes)
- 1 cup White Chocolate Chips
Streusel:
- 1/2 cup Flour
- 1/4 cup Brown Sugar
- 1/4 cup Sugar
- 4 Tablespoons Butter (cold, cut into cubes)
- 1/4 teaspoon Cinnamon (optional)
Instructions
Peach Cobbler Muffins:
- Heat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or rub with butter. You can also make these into jumbo-size, bakery-style muffins. See below for a tip if you want taller muffins.
- In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla.
- Stir in flour, baking powder, baking soda, and salt. Mix just until combined. Fold in sour cream.
- Carefully fold in fresh peaches and white chocolate chips. Distribute the batter among the muffin cups, filling them almost completely full, leaving a little room for topping.
- Make the homemade streusel topping: In a small bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Sprinkle the streusel over the muffin batter before baking.
- Bake for 18-22 minutes or until the center of toothpick or cake tester comes out clean. See below for instructions on how long to bake in a jumbo muffin tin. Cool for 5-10 minutes before removing from muffin pan. Serve with butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins were delicious!!!
These Muffins sound delicious. I Love Peaches so much anyway, and I always have lots of extras. I will be making these for my guys and my own house too.
Thank you Sierra for this delicious recipe, and keep up the good work here with your mama.