Peach Cobbler Muffins

These Peach Cobbler Muffins are tender, fluffy, and bursting with fresh peach flavor. Topped with a buttery cinnamon crumble, they bake up with all the cozy taste of a cobbler in an easy handheld muffin. Perfect for summer peaches and baking season alike.

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Ingredients

1¾ cups all-purpose flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1-2 tsp fall spice blend or cinnamon
3/4 cup pure cane sugar (use all cane sugar, or split ½ cup cane sugar + ¼ cup brown sugar)
1 stick unsalted butter, softened
8 oz cream cheese, softened
2 large eggs
2 tsp vanilla extract
2 cups fresh peaches, peeled and finely chopped (about 2 medium peaches)

Crumble Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
3 tbsp cold butter, cubed
1/4 tsp kosher salt
1 tsp cinnamon

Instructions

Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Cream Butter & Cream Cheese: In a large bowl, beat the softened butter, cream cheese, and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then add vanilla. Mix until smooth.
Combine: Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the chopped peaches.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Make Crumble Topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until the mixture forms pea-sized crumbs.
Top & Bake: Sprinkle the crumble topping evenly over the muffins. Bake 22–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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