Jumbo Caramel Peach Cobbler Muffins
Bakery-style Jumbo Caramel Peach Cobbler Muffins made with caramelized peaches, buttery brown sugar, and warm vanilla. These rich, golden muffins combine the cozy comfort of peach cobbler with the ease of handheld muffins—perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 jumbo muffins or 16 regular muffins
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat the oven to 425°F (220°C) and line 2 muffin tins with paper liners, leaving empty spaces between cups for even baking.
- In a bowl, mix the chopped peaches, dark brown sugar, cinnamon, melted butter, and vanilla extract. Spoon about 2 teaspoons of this peach mixture into the bottom of each muffin cup.
- Bake the peaches for 10 minutes, until the sauce starts bubbling and caramelizing around the edges. Remove and set aside.
- In a large bowl, whisk together melted butter, brown sugar, Greek yogurt, and eggs until smooth.
- Add flour, baking powder, and salt, stirring until combined. Gently fold 1/4–1/3 cup of the baked peaches into the batter. Let rest for 5–15 minutes.
- Divide the muffin batter among the tins, filling each cup to the top. Spoon the remaining peaches on top and lightly swirl them into the batter. If needed, add a bit more batter to cover.
- Bake at 425°F for 8 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 20–30 minutes, until golden and set.
- Let muffins cool in the pan for 5 minutes, then carefully lift out and transfer to a cooling rack. Serve warm or at room temperature.
Notes
Use canned or frozen peaches when fresh ones aren’t available—just drain or thaw first.
Add a sprinkle of brown sugar on top before baking for extra caramelization.
Drizzle with caramel sauce or top with chopped pecans for added indulgence.
To make dairy-free, substitute plant-based butter and coconut yogurt.
For mini muffins, bake at 350°F for 12–15 minutes.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
