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peach cobbler muffins with streusel topping on a wire rack

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.

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword peach cobbler muffins, peach muffins with yogurt, peach streusel muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 -12
Calories 230 kcal

Ingredients

Streusel

  • 40 g butter cold - 3 tbsp
  • 20 g granulated sugar 2 tbsp
  • 40 g plain wheat flour - 1/3 cup
  • 1 pinch of salt

Muffins Batter

  • 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

Instructions

  1. Preheat oven to 425°F (220°C). Spray a 12-count muffin pan with nonstick spray. Set aside.

Make the streusel:

  1. 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.

  2. 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.

  3. 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.

  4. 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.
  5. 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.

Recipe Notes

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.