Peach Cobbler Muffins
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These Peach Cobbler Muffins with their big chunks of peaches and just the right amount of cinnamon are a perfect snack or breakfast treat.
Get ready to dive into a scrumptious mashup: Peach Cobbler Muffins! Think all the cozy vibes of peach cobbler, but in muffin form for ultimate convenience. This recipe packs in the goodness of ripe peaches, a touch of warm spice, and a crumbly streusel topping that’s like icing on the cake – or muffin, in this case. . So, whether you’re kickstarting your day or treating yourself, Peach Cobbler Muffins are the real deal, bringing the best of both worlds to your taste buds. Hope you love it as much as we do!
And if these muffins are a hit make sure you try some of my other muffin recipes like Double Chocolate Chip Muffins Fresh Strawberry Muffins, Apple Spice Muffins By Mama, Apricot Muffins, and Monkey Bread Muffins.
Ingredients You Need to Make Peach Cobbler Muffins:
You’ll need: Quick oats, oil, self rising flour*, vanilla, canned peaches, eggs, brown sugar, and cinnamon.
Helpful Kitchen Tools
- Mixing Bowl
- Whisk
- Muffin Pan (Splurge)
- Muffin Pan (Budget Friendly)
How to Make Peach Cobbler Muffins:
Drain your peaches really well and pour them in a bowl.
Chop them up coarsely with a knife.
You can used diced peaches if you like but I really like the big ole chunks you make this way!
Add your eggs.
and your oil and stir.
Toss in your vanilla.
Place brown sugar and flour in a large mixing bowl.
I use light and dark brown sugar interchangeably in my recipes, based on what I have on hand, but I prefer dark sugar.
Add your cinnamon.
Add your oats.
Stir all of that up with a fork.
Add the dry ingredients to the wet ingredients.
and stir it up.
Spray a muffin pan with cooking spray.
Looking for a great muffin pan? I have a few favorites.
Budget: Check out this Set of 2.
Splurge: This nonstick pan requires no spray and your muffins will just fall right out. It’s honestly just like magic!!
Fill each cup with batter. This batter doesn’t rise much so you can fill them all the way to the top.
Bake at 400 for about twenty minutes, or until browned lightly on the top. When they come out, let them sit about five minutes and then take a spoon and carefully go around all of the edges before removing them from the pan to cool.
Ingredients
- 1 1/4 cup self rising flour *
- 1 cup brown sugar
- 1/4 cup quick cooking oats
- 1 teaspoon cinnamon
- 2 eggs
- 29 ounce can peaches drained well and coarsely chopped
- 1 teaspoon vanilla
- 3/4 cup vegetable oil
Instructions
- Prepare muffin pan by spraying with Pam.
- In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla.
- Pour egg mixture all at once into flour mixture: stir just until flour is moistened.
- Spoon batter into muffin cups.
- Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
Nutrition
*See FAQ to make your own self rising flour
Enjoy every day of your life – THERE IS AN EXPIRATION DATE!
~Submitted by Phaedra. Submit your quote here.
My four-year-old daughter and I made these together last night for this morning’s breakfast. We both couldn’t wait and each ate one still warm out of the oven for a snack. “Mmmmmmm” came from my little one’s mouth after the first taste, and I agree!!! Thanks for posting this recipe, Christy! 🙂
How precious!!! Give that girl a big hug from me and thank you so much for sharing, this just made my day!!
I agree with Judy Beth – there are just too many snotty people out there who are mean-spirited and jealous-hearted as my grandma would say – so get a life, Cherrill. If you can’t say something nice, at least learn to disagree civilly!
Which leads me to my other point for posting. I absolutely LOVE Christy’s site and her cookbook – she’s adorable and addictive, to say the least. However, as someone old enough to be your mama, hon, I am going to disagree with you about the vanilla thing. The reason you don’t have to use as much REAL vanilla as you do imitation, is because it has such a much better flavor. (Think of the difference in real maple syrup and imitation-flavored maple syrup.) I truly, after 50 years of cooking, feel strongly that the extra price for the real vanilla is well worth it. Otherwise, I firmly agree with your philosophy that whenever possible, buy the bargain, or store, brands. I remember shopping with my mother and grandmother at A&P years ago, and nothing was better than “Eight O’Clock Coffee” or “Jane Parker Fruitcake,” both A&P brands, to name a couple. Keep up the wonderful work! :o)
I know this is quite old, but I’m with Betty here. I think Cherrill was talking about herself. She probably used her mixer and it pulverized the peaches. I’m quick to jump to Christy’s defense too, but I think this was just a misunderstanding 🙂 In any case, this recipe looks delicious and I just might be making it tomorrow to have as breakfast during the week!
that is how I took the post about the mixer, she was talking about herself~!
@ Cherrill Hartsfield..your comment stating “a geinus” wouldn’t have used a mixer for this recipe, was to me, very rude. The love she has for family & friends is there in everything she says and does and she doesn’t claim to be anything other than a true southern lady. NO where did Christy say use a mixer, and her pictures did NOT show her using one either! She said to add “beaten” eggs and it shows her hand-stirring all of the ingredients. Sooo, I think she is “a genius” for being able to develope recipes that we all get to copy for FREE. And she does know how to spell, so Cherrill before you make a rude comment, maybe YOU need to learn how to spell GENIUS, it’s not geinus!! Ok I’ve had my say so rude people go to another site and leave this one alone. This is the BEST recipe blog around and we all love our Christy and her stories from the heart, too.
I think Cherrill Hartsfield was referring to herself when she was talking about being a genius for using a mixer. I do not believe that she was attempting to be rude toward Christy whatsoever.
I agree Betty, I dont think the statement was for Christy, but about her self, most likely because if you use a mixer with this recipe, it will cause the peaches to be in tiny bits. I didnt see where she was being rude to Christy!!
Christy, I have these muffins in the oven right now, and can’t wait to taste one! I made the Southern Chicken N Dumplins, and oh, my! They were good the first day, and even better the next! Your cookbook is on my Christmas wish list for 2011, even if I have to purchase it myself!
Christy: These Peach Cobbler Muffins are incredible. I made them last night and ate half of them before I went to sleep. I grew up in the generation your grandmoter did – with wash pots, wash boards, running boards, model A’s. You make me proud to be a part of your great state. I only found your website last October when purchased your great book. The book immediately became my #1 cookbook out of my hundreds – move over Whistle Stop Cafe Cookbook!!.
According to my grandmother, my Mama makes better peach cobbler than Paula Dean! So, of course, everyone in our family is a huge fan of it. I don’t think we’ve ever tried peach cobbler muffins, so you know I’ll hafta get on that! And I’m not copying your way o’ talkin’ – I’m from Alabama too :D!!!
Say, where exactly are you from Christy? Cos , Cuz…you sound like you have a bit of cajun blood in dem der’ veins!
Oh how I wish!! North Alabama-but you reckon I could be part Cajun if I could get folks to sign a petition??