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These Peach Cobbler Muffins with Yogurt taste just like a peach cobbler but are so easy to make and have the best streusel topping! They can also be made with frozen or canned peaches. Gluten-free option.Jump to Recipe
These peach cobbler muffins with yogurt scream summer! They are packed with chunks of fresh peaches in every single bite and so juicy thanks to the addition of yogurt.
With that butter, vanilla, and fresh peach combi these taste just like that peach cobbler mummy makes! Don’t worry they’re way easier to make than a traditional peach cobbler but have all the flavor and that perfect buttery streusel topping.
While these peach muffins with yogurt are an amazing easy-baked summer treat, you can use frozen peaches or canned peaches as well. So, you know what that means!
Peach cobbler muffins all year-round. Bring them to a picnic, a potluck, make them for Sunday brunch and pack them as a lunchbox treat. Kids LOVE these!
What I love most about these peach streusel muffins is their texture. The peach muffins are light and bake up super tall but have a moist, cake-like crumb inside, which is the result of creaming butter and sugar together.
- flour – all-purpose flour. You can use gluten-free too
- baking powder and baking soda
- butter – softened for the batter, cold for the streusel topping
- eggs – free-range if possible
- yogurt – your favorite kind, sour cream works as well.
- cream or milk
- peaches – you can use fresh, canned or chopped frozen peaches – do not thaw from frozen.
- vanilla extract
- optional: lemon zest
How to make Peach Cobbler Muffins with Yogurt
Make the streusel topping:
Make the batter
- Make sure that all ingredients have the same temperature – so take them out of the refrigerator in advance.
- Optional step: Grate the zest of one lemon into the sugar and rub it into the sugar crystals with your fingertips to flavor it.
- In a medium bowl, beat the softened butter on high speed for about 1 minute until smooth and creamy. For smaller amounts like here, I like to do this with a hand mixer.
- Now slowly pour in the lemon sugar and mix on high until the dough is fluffy and creamy, for about 2 minutes. Scrape off the sides and bottom of the bowl in between.
- Now stir in the eggs one by one. Add the second egg once the first egg has been fully blended into the butter-sugar mixture.
- Add yogurt and vanilla extract. Beat on medium speed for 1 minute, then turn on high speed and whisk until the mixture is smooth. Tip: If the muffin batter is curdling, just bring it together with your immersion blender and mix it briefly. The curdled batter will be smooth again in no time and you can continue as if nothing had happened.
- In a large bowl, mix the flour, baking soda, baking powder, and salt together. Add the wet ingredients to the dry ingredients and mix slowly by hand using a whisk. Don’t overmix!
- Now add the cream or milk and stir carefully until everything is mixed with just small lumps remaining.
- Gently fold in the diced peaches with a wooden spoon or a silicone spatula. Save a few as a topping. Pro tip: If you want, you can dust the peach chunks with some flour so that they do not sink into the dough.
Bake the peach muffins:
- Spoon the muffin batter evenly between all 9-12 muffin tins depending on the size. I used jumbo muffin tins and got 9 muffins. Fill the muffin tins until they are full all the way up to the top.
- Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
- Bake the muffins for 5 minutes at 425°F (220°C), then lower the oven temperature to 350°F (180°C) and bake for 15-20 more minutes or until a toothpick inserted in the center comes out clean.
Can I make these gluten-free?
Yes For gluten-free peach muffins, use gluten-free flour.
Do I have to peel peaches?
No, the skin can be left on. No need to peel peaches for cakes and muffins.
Make-Ahead & Freezing:
These Peach Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. You can also freeze these for up to 2 months. When ready to eat, thaw them overnight in the refrigerator and them heat up before enjoying.
- Preheat the oven to 425F / 220 C degrees – the muffins will rise nicely with that high initial heat. After 5 minutes dial down to 350 F/ 180 C degrees.
- Instead of yogurt, you can make these rhubarb muffins with sour cream or Greek yogurt.
- Make sure to cut the peaches into small cubes.
- The batter can also be baked in a loaf pan.
More easy muffins recipes:
- Strawberry Rhubarb Muffins with Sour Cream
- Nutella-Stuffed Snickerdoodle Muffins
- German Raspberry Vanilla Muffins
- Lemon Poppy Seed Muffins
- Carrot Banana Muffins
★ Did you make and love this peach cobbler muffins recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Peach Cobbler Muffins with Yogurt
These Peach Cobbler Muffins with Yogurt taste just like a peach cobbler but are so easy to make and have the best streusel topping! They can also be made with frozen or canned peaches. Gluten-free option.
- 40 g butter cold - 3 tbsp
- 20 g granulated sugar 2 tbsp
- 40 g plain wheat flour - 1/3 cup
- 1 pinch of salt
- 1/2 cup unsalted butter, softened to room temperature 120g
- 3/4 cup sugar 150g
- lemon zest of half a lemon
- 2 large eggs room temperature
- 1/2 cup yogurt 120g
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups 220g all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons milk 45ml
- 2 peches peeled chopped
Preheat oven to 425°F (220°C). Spray a 12-count muffin pan with nonstick spray. Set aside.
Make the streusel:
Grate the cold butter into a bowl with the box grater, add flour, salt and sugar and work into streusels using your fingers. Chill the streusel while you make the batter.
Make the muffins: Make sure all ingredients have the same temperature.
Optional step: Grate the zest of one lemon into the sugar and rub it into the sugar crystals with your fingertips to flavor it.
In a medium bowl using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, just about 1 minute.
Add in the sugar and continue to beat on high until light and fluffy, about 2 full minutes. As you beat, scrape down the sides and bottom of the bowl using a kitchen spatula. Add the eggs one by one, then yogurt, and vanilla extract.
Beat on medium speed for 1 minute, then turn up to high speed and continue mixing until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. We beat on high speed to avoid curdling. If your cake batter splits/curdles at this stage, you can quickly bring it together with an immersion blender. But really, once you add the dry ingredients it will be fine so don't worry too much.
In a large bowl, combine the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a handheld whisk. Now stir in the milk, gently mixing until just combined. Some little lumps remain, that's fine. Fold in the peaches with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 9-12 muffin tins using an ice cream scoop. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each. If you want some bigger chunks, form and press them with your hands before layering on.
Bake the muffins for 5 minutes at 425°F (220°C), then lower the oven temperature to 350°F (180°C) and bake for 15-20 more minutes or until a toothpick inserted in the center comes out clean.
Make Ahead & Freezing Instructions:
Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
Yogurt: Use your favorite kind, or sour cream
Peaches: You can use canned or chopped frozen peaches – do not thaw.