Peach cobbler muffins are an easy, delicious dessert that is perfect for any occasion. They’re a great option if you want to impress without being too complicated! This peach cobbler recipe starts with a peach pie filling which can be made in advance and frozen or canned. The peach cobbler batter is made using Bisquick mix and poured over the top of the peach pie filling before baking. These peach cobbler muffins come out tender, moist and full of flavour from the peach pie filling! Serve them warm with vanilla ice cream or whipped cream on top for an indulgent treat your family will love!
When it comes to peach cobbler muffins, there are endless possibilities for flavour combinations. Here are a few of our favourite recipes:
– peach cobbler with blueberry pie filling
– peach cobbler with cherry pie filling
– peach cobbler with raspberry pie filling
No matter which peach cobbler recipe you choose, be sure to top them with a scoop of vanilla ice cream or whipped cream for an extra special treat! And if you’re looking for something to serve alongside your peach cobbler muffins, try pairing them with a glass of cold milk or a cup of coffee. Enjoy!
All purpose flour
Baking powder, Baking soda
Plain yogurt (or vanilla yogurt)
Vegetable oil or olive oil, canola oil
What is a streusel topping?
Sweet buttery streusel is great topping with crumbly texture on muffins, pies and cakes and simple to make from only few ingredients. You can make it up to three days ahead and keep
it in airtight container in refrigerator before use. It takes simple recipes to a higher level.
How to make streusel topping?
In a small bowl combine the flour, sugar and cinnamon and stir. Add the cold butter to this mixture and rub it in with your hands until crumbly. Set aside.
How to make it crumbly?
The trick is in adding small pieces of cold butter in a mixture by rubbing it in after all other ingredients are mixed together, this will give the streusel topping crumbly texture otherwise it may turn into sticky dough.
How to prepare muffins?
Make muffin butter : Start by preheating the oven to 375 F and line a 12 muffin pan with paper liners.
In a large bowl add the flour, baking powder, baking soda, cinnamon, salt and sugar and whisk together until combined then add diced peaches reserving about 3/4 cup for topping the muffins, and stir to coat. In a medium bowl whisk eggs, yogurt and oil and stir that mixture into dry mixture until just combined.
Assemble muffins : Portion the batter out into the muffin cups evenly (about 3/4 full). Add the remaining chunks of peaches on top and a spoonful of the streusel topping in each cup.
Bake for about 18-20 minutes until golden brown and a toothpick inserted into the centre of muffin comes out clean, pay attention not to over-bake them so they keep moist inside. When done remove muffins to a rack to cool. Serve warm or at room temperature.
Muffins can be stored in refrigerator and stay soft and moist up to 3-5 days. Well sealed they can be frozen up to 2-6 months. To defrost leave them in fridge overnight. You can heat them up in the microwave for a few seconds or in the oven.