Let Me Tell You About These Peach Cobbler Cupcakes
So, first things first—these cupcakes. Oh boy. I started making Peach Cobbler Cupcakes one sticky July afternoon after I bought way too many peaches at the farmers' market (I can't resist a good deal, honestly). I wanted that warm, cinnamon-spiked cobbler feeling without committing to an actual cobbler (baking a giant dish just for myself seemed... ambitious). The first batch? Let’s just say the kitchen smelled like heaven and my dog literally camped out by the oven. Sometimes I get a little carried away with the crumble on top (and who can blame me?). There was even one time when my neighbor wandered in, drawn by the smell, and I ended up giving half the batch away. That’s the kind of recipe this is—one you end up sharing, even when you didn’t mean to.
Why You'll Love These (Or, Why I Keep Coming Back)
I make these when I want something nostalgic but also a bit playful. My family goes absolutely bonkers for these cupcakes—especially my cousin, who always says he doesn’t have a sweet tooth (liar). And honestly, they’re a life-saver when you have a few sad peaches hanging around the kitchen. Sometimes, when I’m feeling lazy, I don’t even peel the peaches. (Don’t tell my grandma—I swear she’d have a fit about the skins, but honestly, it’s all good.) Oh, and I finally nailed the crumb topping after, like, four tries and a small kitchen disaster, so you’re getting the best version here. Promise.
Here's What You’ll Need (And Some Swaps)
- 1 ½ cups all-purpose flour (but I’ve used half whole wheat in a pinch)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt (I just grab a bit between my fingers—exact science, right?)
- ½ cup unsalted butter, softened (sometimes I use the salted stuff and skip the pinch above; nobody’s noticed yet)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract (the fancy stuff is great, but store-brand totally works)
- ½ cup sour cream (Greek yogurt is a decent stand-in if that's what you have)
- 2-3 ripe peaches, diced small (about 1 ½ cups; frozen works too—thaw and pat dry)
- 1 teaspoon ground cinnamon
For the Crumble Topping:
- ⅓ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoon cold butter, cubed
If you want to make a quick vanilla glaze at the end (not required, just fancy):
- ½ cup powdered sugar
- A splash (maybe 2 tsp) of milk
- A drop of vanilla
Okay, Let's Get Baking! (It's Easier Than You Think)
- Preheat your oven: 350°F (180°C). Line a 12-cup muffin pan with liners (or just grease the pan—sometimes I run out of liners and just go wild with cooking spray).
- Make the crumble: In a small bowl, use your fingers or a fork to mash the flour, brown sugar, cinnamon, and cold butter. You want it sandy with some little clumps (this is where I usually sneak a taste—quality control, right?). Pop it in the fridge while you do the rest.
- Mix the dry stuff: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. No need to get fancy.
- Cream butter and sugar: In a big bowl, beat the butter and sugar until fluffy. I use an electric mixer, but honestly, a strong arm and a wooden spoon will get the job done (eventually).
- Add eggs & vanilla: Beat in the eggs one at a time, then toss in the vanilla.
- Get that batter going: Add half the dry mix, mix a bit, then add the sour cream, then the rest of the dry. Stir till just combined—don’t overthink it. (Batter looks weirdly thick? Totally normal.)
- Fold in peaches & cinnamon: Gently fold in your diced peaches and cinnamon. Don’t worry if a few pieces clump together—it’ll all bake out.
- Spoon into muffin tin: Fill each cup about ¾ full (I use a big spoon, but a cookie scoop is nice if you have it). Sprinkle the crumble generously on top—more is more, in my book.
- Bake: About 22-25 minutes, or until a toothpick comes out clean. Sometimes I poke two cupcakes just to be sure (and, uh, eat one as a test run).
- Cool & (maybe) glaze: Let them chill in the pan for a few minutes, then move to a rack. If you want to drizzle with glaze, mix it up in a cup and zigzag it over once they’re cool. Or don’t—up to you.
Notes from My Kitchen
- Don’t bother peeling the peaches unless you really want to. The skin softens up nicely and, actually, I think it looks pretty.
- If your crumble looks weirdly dry, just squish in a bit more butter. Yeah, it’s not exact—but it works.
- I once tried using canned peaches. It was...fine? But fresh or frozen is better. The canned ones get a bit mushy.
- You can totally halve the recipe if you just want a small batch, but honestly, why would you?
Variations I’ve Tried (Plus One I Regret)
- Tried adding blueberries—delicious, but things got a bit juicy. Maybe use a handful, not a cup.
- Subbed in apples for peaches in the fall. Worked! But needed a bit more cinnamon.
- Once I tried making these gluten-free with almond flour and, well, they sort of collapsed (tasted good though, just...flat).
Do You Really Need Special Equipment?
A muffin tin is pretty handy, but I did once use a ramekin and baked a couple as mini cobblers. No electric mixer? A whisk and some elbow grease will do. If you don't have a cooling rack, I've used a clean oven rack (not my proudest moment, but hey, it worked).

Storing the Goods
These keep in an airtight container at room temp for a couple of days—though honestly, in my house it never lasts more than a day! If you want to stretch it, the fridge is fine, but let them come to room temp before eating (they taste better that way, trust me).
How I Like to Serve Them
Warm, with a scoop of vanilla ice cream melting on top—no contest. My niece likes them cold, straight from the fridge (I don’t get it, but hey, to each their own). Sometimes we add a sprinkle of cinnamon sugar just because it looks nice.
Lessons Learned the Hard Way (Pro Tips)
- I once tried to rush the crumble—used soft butter, and it melted into a gooey mess. Don’t do that; cold butter is your friend here.
- Overmixing the batter makes the cupcakes tough. I learned this after a batch that could double as doorstops.
- If you use frozen peaches, really dry them off. Otherwise, you get soggy bottoms (nobody wants that).
FAQ: Stuff People Have Actually Asked Me
- Can I use canned peaches?
Yeah, you can, but drain them really well and maybe chop them a bit smaller. They’re a tad mushier than fresh; not my fave, but it works if you’re in a pinch. - Is the crumble topping a must?
Well, technically no, but it’s kind of the point of these cupcakes! You could skip it—but I wouldn’t. - Can I double this recipe?
Definitely. I’ve done it for a bake sale once. Just allow a smidge longer in the oven; keep an eye on them. - How do I keep them from sticking?
If you’re not using liners, grease the muffin tin really, really well. Like, don’t hold back. - Can I make these dairy-free?
Sure thing, but use a good plant-based butter (I tried it once—worked fine) and coconut yogurt instead of sour cream.
By the way, if you’re a visual learner like me, I found this peach muffin tutorial super helpful for technique. And if you want to get into the nitty-gritty of baking science (sometimes I do, when I’m feeling nerdy), King Arthur’s muffin guide is a gold mine.
Alright, I’ve yammered on long enough. If you make these Peach Cobbler Cupcakes, let me know if you found a new twist! (Or if your pet camped out by the oven too—mine still does, every single time.)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups diced fresh peaches (or canned, drained)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar (for topping)
- 2 tablespoons cold unsalted butter (for topping)
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
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3In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
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4Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined. Fold in the diced peaches.
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5Divide the batter evenly among the cupcake liners. In a small bowl, mix brown sugar and cold butter until crumbly, then sprinkle over each cupcake.
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6Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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