Peach Cobbler Muffins

Prep 15 min
Total 35 min
Makes 12 muffins



2 3/4 cups
1 1/2 cups
granulated sugar, divided
1 1/2 tsp
cinnamon, divided
1/3 cup
cold unsalted butter, cubed
2 1/2 tsp
1 tsp
1/4 tsp
1/8 tsp
2/3 cup
2% plain yogurt
2/3 cup
2 tsp
large peaches, cut into 1/2-in. pieces (about 2 cups)


1. Position rack in centre of oven, then preheat to 375F. Line a 12-cup muffin pan with large paper liners.

2. Combine 1/2 cup flour with 1/2 cup sugar and 1 tsp cinnamon in a small bowl. Add butter. With your hands, rub butter and our mixture together until crumbly. Set aside.

3. Whisk remaining 2 1/4 cups flour with remaining 1 cup sugar and 1/2 tsp cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl. Whisk eggs, yogurt, oil and vanilla in a medium bowl. Stir into our mixture until just combined. Stir in peaches.

4. Divide batter among liners, filling to the top, then generously sprinkle with cobbler mixture.

5. Bake until a cake tester inserted into centre of a muffin comes out clean, 18 to 20 min. Transfer muffins to a rack to cool. Serve warm or at room temperature.

Kitchen Tips
It’s best to use pure olive oil in this recipe, as the flavour is more neutral than extra-virgin olive oil.
Muffins keep in a resealable container at room temperature for up to three days.


Calories 289, Protein 5 g, Carbohydrates 43 g, Fat 11 g, Fibre 1 g, Sodium 218 mg. Good source of folate
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