High Altitude Peach Cobbler Muffins with Crumb Topping
Warm, buttery, and bursting with juicy peaches, these High Altitude Peach Cobbler Muffins are everything you love about peach cobbler but in a muffin. Each bite is filled with chunks of sweet peaches wrapped in soft, fluffy muffin, and topped with a crunchy cinnamon-sugar crumb. A drizzle of vanilla icing finishes them off for the perfect bakery-style treat.
Whether you’re using fresh juicy peaches or canned for a year-round indulgence, these peach muffins are a must-bake!
LOVE BAKED GOODS WITH FRUIT? Check out these other delicious high altitude peach recipes and enjoy a freshly baked PEACH PIE or make a quick and easy 3-INGREDIENT PEACH COBBLER. Or try Blueberry Coffee Cake, a perfectly set up Blueberry Pie, or fluffy Blueberry Scones.
This High Altitude Peach Muffin recipe is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
When I first moved to high altitude, I quickly realized that baking was going to be an adventure—but so was discovering new flavors. I grew up thinking Georgia peaches were the gold standard, but that changed the first time I bit into a ripe Palisade peach.
Juicy, incredibly sweet, and bursting with flavor, they made me wonder why I had ever settled for grocery store peaches before. My taste buds were in heaven, and I knew I had to start creating high altitude peach recipes immediately.
I started experimenting with different peach recipes, and that’s how these Peach Cobbler Muffins with Crumb Topping became one of my favorite muffin recipes. They’re soft, fluffy, and packed with big chunks of juicy peach, finished off with a buttery cinnamon crumb topping and a drizzle of icing.
These muffins are the easiest way to enjoy the flavors of peach season in a handheld treat. And the great recipe part? You can make them with fresh Palisade peaches when they’re in season or use canned peaches when you’re craving them any time of year.
Why you’ll love this recipe:
- BURSTING WITH PEACH FLAVOR – made with lots of juicy chunks of fresh or canned peaches, every bite is packed with sweet, juicy peach goodness
- PERFECT FOR HIGH ALTITUDE – this recipe is specifically adjusted for baking at 8,000 ft of elevation so your muffins will turn out soft, fluffy, and perfectly risen every time
- SOFT, FLUFFY TEXTURE – these cake-like muffins have a light, tender crumb, topped with a crunchy cinnamon-sugar crumb topping for the perfect contrast in every bite
- MAKE ANY TIME OF THE YEAR – find easy to follow directions to make with summer ripe peaches or pantry ready canned peaches
- EASY AND BEGINNER-FRIENDLY – no fancy techniques required! This is one of the easiest ways to enjoy homemade peach cobber flavors in a grab-and-go treat
Recommended tools:
- KNIFE and CUTTING BOARD
- LARGE MIXING BOWL or BOWL OF A STAND MIXER and PADDLE ATTACHMENT
- MEDIUM BOWL
- SMALL BOWL
- SILICONE SPATULA
- MUFFIN PAN and PAPER LINERS
Ingredients:
Peach Muffins
- ALL PURPOSE FLOUR – creates the base for the muffins
- BROWN SUGAR – adds the perfect amount of sweetness
- BAKING POWDER – creates the beautiful rise of the muffins
- SALT – never skip the salt, it helps the other flavors to shine brighter
- BUTTER – use softened or room temperature butter
- MILK – I always use whole milk with my baking
- PEACHES – for the best flavor use fresh, ripe peaches but canned peaches work great to enjoy this recipe year-round
- Fresh peaches need to be peeled, pitted, and sliced into chunks. SEE BELOW in FAQs for how to blanch peaches to remove the skin easily.
- Canned peaches need to be fully drained and sliced into chunks
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Crumb Topping
- ALL PURPOSE FLOUR – the based for the crumb topping
- BROWN SUGAR and CINNAMON – mixed together to create a sweet and warm cinnamon sugar
- BUTTER – melt the butter to bring all the ingredients together
Vanilla Icing
- POWDERED SUGAR – the base of all icings
- VANILLA EXTRACT – for the perfect kiss of flavor
- MILK – brings the icing together TIP: add 1 tablespoon at a time
Find the full ingredients list in the recipe card below
How to make:
- PREPARE THE PEACHES
- NOTE: fresh peaches need peeled and pitted before cutting into pieces and canned peaches need drained.
- TIP: when using canned peaches, dump the peach slices in a colander to ensure all the juices drain off
- PREPARE THE MUFFIN TIN – place muffin cups in each well OR spray each well with nonstick spray
- MIX MUFFIN BATTER – mix until just combined, over mixing can cause the muffins to collapse during baking
- ADD IN PEACHES – gently fold the peaches in
- MIX CRUMB TOPPING – use a FORK to create a crumbly mixture
- ASSEMBLE MUFFINS – fill the muffin cups 3/4 of the way full and sprinkle the crumb topping on top of the batter
- BAKE – 25 minutes
- PREPARE ICING – drizzle the icing over the top of the cooled muffins
Ingredient Substitutions / Variations:
Skip the crumb topping
Looking for a softer muffin without the crunchy crumb topping? No worries, simply skip the crumb topping. For a bakery style finish add a few small pieces of peach to the top of the batter before baking.
Peach Icing
For even more peach flavor, swap out the milk for peach juice in the icing. Slowly add the peach juice 1 tablespoon at a time until you achieve the right consistency for drizzling over the peach cobbler muffins.
White Sugar vs Brown Sugar
Swap out the brown sugar for white sugar for a slightly more neutral sweet flavor and airier muffin. Brown sugar contains molasses which I think adds a delicious flavor to the muffin and crumb topping. Feel free to swap them out in equal amounts.
Other fresh fruit
Looking for a slightly different flavor? Swap out the peaches for strawberries, raspberries, or even blueberries. Or check out this recipe for High Altitude Blueberry Muffins with Streusel.
FAQs:
How to store muffins:
Allow homemade muffins to cool completely. Store room temperature muffins in an airtight container for up to 5 days. For longer storage freeze the muffins for up to 3 months.
Can you freeze peach muffins?
Yes, freezing muffins is a great way to store muffins longer. Place the muffins in an airtight container, freezer Ziploc, or wrap tightly in plastic wrap and aluminum foil. Freeze the muffins for up to 3 months. Thaw the muffins at room temperature overnight to enjoy soft, fluffy muffins.
How to blanch peaches:
Blanching peaches in a pot of boiling water makes peeling them absolutely no work at all. All it takes is placing the whole peach in boiling water for 1 minute then using a slotted spoon immediately place the peach in ice cold water. The skin will peel off without any difficulty leaving the beautiful fruit.
Other high altitude recipes:
- Peach Pie – with fresh peaches
- 3-Ingredient Peach Cobbler – with canned peaches
- Apple Crisp
- Apple Pie
- Blueberry Scones – with fresh or frozen blueberries
- Blueberry Pie – with frozen blueberries
- Blueberry Coffee Cake
- Blueberry Muffins
- Lemon Bars
- Key Lime Pie
- Lemon Poppy Seed Bread
High Altitude Peach Cobbler Muffins with Crumb Topping
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- Knife and cutting board
- 3 Mixing bowls for batter, crumb, and icing
- Muffin pan standard 12 muffin size
- Muffin paper liners optional
Ingredients
Muffins
- 3 cups All Purpose Flour
- 1 cup Brown Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- ¾ cup Butter softened
- 1 ¾ cup Milk
- 1 ½ cup Fresh Peaches cut up or 16oz canned Peaches cut up
Crumb Topping
- 1 cup All Purpose Flour
- ½ cup Brown Sugar
- ⅓ cup Butter melted
- 1 tsp Cinnamon
Icing
- ¾ cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1-2 tbsp Milk
Instructions
- PREPARE PEACHES – Fresh peaches need peeled, pitted, and cut into 1/4 – 1/2 inch pieces. Canned peaches need drained and cut into 1/4 – 1/2 inch pieces. The cut pieces of pieces of peaches (whether fresh or canned) should be 1 1/2 cups. Note: Save 2 tbsp of the juice if you want to make Peach Icing instead of Vanilla Icing.
- PREHEAT – preheat the oven to 400° F
- PREPARE THE MUFFIN TIN – Place muffin cups in each muffin well OR spray each well with nonstick spray. NOTE: when using nonstick spray the sides of the muffin will crisp up slightly more.
- MIX MUFFIN BATTER – Combine all the dry ingredients and then add the milk and softened butter. Mix until just combined. TIP: over mixing can cause the muffins to collapse during baking.
- ADD IN PEACHES – Gently fold the peaches into the muffin batter.
- MIX CRUMB TOPPING – In a separate bowl combine the flour, brown sugar, and cinnamon together. Then add in the melted butter. With a fork mix to create a crumbly texture. TIP: the crumbles should be pea size or smaller.
- ASSEMBLE MUFFINS – Fill the muffin cups 3/4 full, this allows room for the crumb to fit on top. Sprinkle the crumb topping on top of the batter, covering it completely.
- BAKE – Bake for 25 minutes or until the crumb is golden brown and a cake test or toothpick comes out clean when poked into the middle of the muffin. Cool the muffins IN THE PAN on a wire rack. TIP: removing the muffins from the pan while still how can cause the muffins to fall apart.
- PREPARE ICING – In a small bowl mix together the icing by adding 1 tbsp of milk at a time until the right consistency is achieved. Drizzle the icing over the top of the cooled muffins. TIP: The icing should be thin enough to run off the end of a spoon to drizzle but thick enough to control.
Notes
If you make this delicious High Altitude Peach Cobbler Muffin recipe leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.
