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Peach Cobbler Muffins with Cinnamon Streusel Topping!

Peach Cobbler Muffins with Cinnamon Streusel Topping!

Recipe By: @athomewithastghik

These muffins are moist, fluffy, and delicious! Additionally, I topped the muffins with a cinnamon streusel topping. The streusel pairs so nicely with these muffins.

(Ingredients and method for macerated peaches, muffins, and streusel continued below)

To Macerate The Peaches:

  • 1/2 cup small diced peaches
  • 1 tablespoon sugar
  • 1 teaspoon filtered water

Add all of the ingredients to a small bowl. Mix and allow to sit for 20 minutes

While that sits, get the batter and streusel ready…

Muffin ingredients: 

  • 1 3/4 cups all-purpose flour 
  • 2 tablespoons ground flaxseed 
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon 
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon pure vanilla extract 
  • 1/2 cup plain yogurt 
  • 1/2 cup milk
  • the macerated peaches (along with 1 tablespoon of its liquid)


  • Preheat oven to 350F
  • Add the flour, ground flaxseed, sugar, baking powder, baking soda, ground cinnamon, and salt to a bowl. Mix in a whisking motion to combine. Set the dry ingredients aside. 
  • To a separate bowl, add the melted butter. Add the eggs and whisk to combine. Add the vanilla extract and yogurt. Mix to combine. Add the milk, and mix to combine.
  • Transfer the wet ingredients to the dry ingredients. Mix to combine. 

Note: batter will be thick before adding the macerated peaches. 

  • Gently fold in the macerated peaches (along with only 1 tablespoon of its liquid ).
  • Using a 1/4 cup measure, scoop the batter into a greased muffin pan or cupcake wrappers. 
  • Top batter with extra diced peaches (optional)

Next, Make Your Streusel Topping:

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons sugar
  • 1 tablespoon ground flaxseed, optional 
  • 1/4 teaspoon baking powder
  • 4 tablespoons cold unsalted butter, cut into small cubes 
Add the flour, ground cinnamon, sugar, ground flaxseed, and baking powder to a small bowl and mix to combine. Next, add the cold unsalted butter cut into small cubes. Using a pastry cutter or a fork, break the butter into the dry ingredients until it forms coarse crumbs.


Add 1 tablespoon of the streusel topping over the tops of each muffin.

Bake for about 20-25 minutes or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.

Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.


Served with vanilla yogurt, granola, and sprinkles. Along with diced strawberries.

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