What are the ingredients for Brown Sugar Peach Cobbler Muffins?

You’ll need all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, butter, egg, vanilla extract, buttermilk, and fresh or canned peaches.

How do you make Brown Sugar Peach Cobbler Muffins from scratch?

Start by mixing dry ingredients in one bowl and wet ingredients in another. Combine them, fold in the peaches, then bake in a preheated oven until golden brown.

Can I use frozen peaches for Brown Sugar Peach Cobbler Muffins?

Yes, frozen peaches work great! Just thaw and drain them before using to avoid excess moisture in the batter.

What is the best way to store Brown Sugar Peach Cobbler Muffins?

Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months.

How long do Brown Sugar Peach Cobbler Muffins last?

When stored properly, these muffins last about three days at room temperature and up to three months in the freezer.

Brown Sugar Peach Cobbler Muffins

Name: Brown Sugar Peach Cobbler Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 cup brown sugar (packed); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup unsalted butter (melted); 1 large egg; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups peaches (peeled and chopped (fresh or canned)); 1/4 cup sugar (for topping (optional))

Ingredients

Scale

2 cups all-purpose flour
1 cup brown sugar (packed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter (melted)
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups peaches (peeled and chopped (fresh or canned))
1/4 cup sugar (for topping (optional))

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk them together until well mixed.
In a separate bowl, mix the melted butter, egg, vanilla extract, and buttermilk. Stir until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix!
Gently fold in the chopped peaches, ensuring they’re evenly distributed.
Fill the muffin cups about 3/4 full with the batter. If you like, sprinkle a bit of sugar on top for extra sweetness.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack.

Prep Time: 15
Cook Time: 20

Nutrition

Calories: 210
Fat: 8g
Carbohydrates: 32g
Protein: 3g