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Cinnamon-Peanut Peach Cobbler Muffins

Cinnamon Peanut Peach Cobbler Muffins
Cinnamon Peanut Peach Cobbler MuffinsKameron Wells

Chef notes

This is an all-time favorite in my household. The hack is to make Georgia peach cobbler in muffin tins, which makes them easy to serve individually. Plus, my kids love making them with me. The muffins are even great the morning after with coffee. The best part is, when guests bite into the muffin, they're surprised with a peach cobbler filling inside.


Cinnamon-peanut topping
  • 3 teaspoons ground cinnamon
  • 8 tablespoons brown sugar
  • 2 teaspoons nutmeg
  • 1/2 cup crushed peanuts
  • 2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, softened
Peach Cobbler Muffins
  • Cooking spray
  • 1 tablespoon flour
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons peach extract (optional)
  • 1/2 cup whole milk
  • 1 cup fresh peaches, diced (about 2 large peaches)


For the cinnamon-peanut topping:

In a small bowl, whisk together brown sugar, cinnamon, nutmeg, crushed peanuts and 1 tablespoon flour. Add butter and mix together until fully incorporated; it should have a sandy texture.

For the peach cobbler muffins:


Preheat oven to 350°F. In a muffin tin, add muffin liners and lightly grease with cooking spray.


In a small bowl, whisk together flour, baking powder and salt and set aside.


In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and peach extract and milk. Add flour mixture and stir until just combined. Gently stir in peaches.


Fill muffin liners to top with cobbler muffin batter (don't overfill). Sprinkle muffins with topping.


Bake for 20 to 25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin tin before removing to cool on a wire rack. Pour remaining peach cobbler liquid over muffins for maximum flavor.