Jumbo Caramel Peach Cobbler Muffins

Why You’ll Love This Recipe

I love this recipe because it captures all the comforting flavors of peach cobbler in an easy, portable muffin. The peaches caramelize beautifully in the oven, creating pockets of sweet, sticky goodness. The batter is simple to make and results in tender, bakery-style muffins with a hint of tang from Greek yogurt. I also like that I can make them jumbo-sized for a wow factor or standard-sized for easy sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Peaches
2 cups chopped peaches
1/2 cup dark brown sugar
1 teaspoon cinnamon (optional)
4 tablespoons salted butter, melted
2 teaspoons vanilla extract

Muffins
1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
3/4 cup plain Greek yogurt
3 eggs, at room temperature
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Directions

1. I preheat the oven to 425°F (220°C) and line 2 muffin tins with paper liners, leaving an empty space between each muffin to help them bake evenly.

2. In a bowl, I mix the chopped peaches, dark brown sugar, cinnamon (if using), melted butter, and vanilla. I spoon about 2 teaspoons of this peach mixture into the bottom of each muffin cup.

3. I bake the peaches for 10 minutes, just until the sauce starts bubbling and caramelizing around the edges.

4. Meanwhile, I prepare the batter. In a large bowl, I whisk together the melted butter, brown sugar, Greek yogurt, and eggs until smooth.

5. I add the flour, baking powder, and salt, then stir until fully combined. I gently fold in 1/4 to 1/3 cup of the baked peaches into the batter and let it rest for 5–15 minutes.

6. Once the peaches come out of the oven, I divide the muffin batter among the tins, filling each to the top. I spoon the remaining peaches over each muffin and lightly swirl them into the top. If I still have a bit of batter left, I add 1–2 teaspoons more on top.

7. I bake the muffins for 8 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 20–30 minutes, until the centers are set and the edges are lightly browned. The sugars will caramelize beautifully as they bake.

8. I let the muffins cool in the pan for 5 minutes before using a butter knife to gently lift them out.

Servings and Timing

This recipe makes about 10 jumbo muffins or 16 regular muffins. The total time is around 50 minutes, with 20 minutes for prep and 30 minutes for baking.

Variations

I sometimes add a pinch of nutmeg or cardamom for extra warmth. For a richer flavor, I drizzle caramel sauce over the muffins before serving. If peaches aren’t in season, I use canned or frozen peaches (thawed and drained well). I also like swapping the peaches for apples or nectarines for a fun twist. Adding chopped pecans or walnuts gives the muffins a lovely crunch.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in a 325°F (165°C) oven for about 8 minutes or microwave for 15–20 seconds. For longer storage, I freeze them in a sealed bag for up to 2 months and thaw at room temperature before enjoying.

FAQs

Can I use canned or frozen peaches?

Yes, I can use either—just make sure to drain canned peaches or thaw and pat dry frozen ones before mixing.

How do I prevent soggy muffins?

I bake the peaches first to cook off excess moisture, which keeps the muffins fluffy and caramelized instead of wet.

Can I make these muffins dairy-free?

Yes, I use plant-based butter and coconut yogurt instead of Greek yogurt.

Can I reduce the sugar?

I sometimes cut the sugar by 1/4 cup in the batter—it still tastes deliciously sweet thanks to the peaches.

How do I make them extra caramelized on top?

I sprinkle a little brown sugar over each muffin before baking—it melts into a golden, crackly topping.

Can I make these as mini muffins?

Absolutely. I bake mini muffins at 350°F for about 12–15 minutes.

What’s the best way to tell when they’re done?

I check that the tops are golden and a toothpick inserted into the center comes out clean.

Can I add nuts or oats to the topping?

Yes, I love sprinkling a mix of chopped pecans and oats for a cobbler-like crumble finish.

Can I use sour cream instead of Greek yogurt?

Definitely. Sour cream gives a similar creamy texture and rich flavor.

How do I keep them moist after baking?

I let them cool completely before storing them in an airtight container with a paper towel to absorb excess moisture.

Conclusion

These Jumbo Caramel Peach Cobbler Muffins are a bakery-style treat that always impresses. I love how the sweet, sticky peaches melt into the soft, buttery crumb of the muffins, creating that perfect cobbler-meets-muffin experience. Whether warm from the oven or enjoyed the next day, they’re a cozy, fruity indulgence that makes every bite feel like summer comfort in muffin form.