Description
These Jumbo Caramel Peach Cobbler Muffins combine juicy peaches with a cinnamon-spiced brown sugar caramel topping, baked inside a tender, fluffy muffin base made with Greek yogurt for extra moisture. The muffins have a delightful swirl of caramelized peach sauce on top, perfect for breakfast or a sweet snack.
Ingredients
Scale
Peach Mixture
- 2 cups chopped peaches
- ½ cup dark brown sugar
- 1 teaspoon cinnamon (optional)
- 4 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
Muffin Batter
- 1 stick (8 tablespoons) salted butter, melted
- ¾ cup brown sugar
- ¾ cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F (220°C). Line two muffin tins with paper liners, leaving enough space for the muffins to rise while baking.
- Make Peach Mixture and Par-Bake: In a bowl, mix the chopped peaches with brown sugar, optional cinnamon, melted butter, and vanilla extract. Spoon about 2 teaspoons of this peach mixture into each muffin liner. Bake the peaches for 10 minutes until the sauce bubbles and begins to caramelize around the fruit.
- Prepare Muffin Batter: In another bowl, whisk together melted butter, brown sugar, Greek yogurt, and eggs thoroughly. Add the all-purpose flour, baking powder, and salt to the wet ingredients and mix until combined. Fold in ¼ to ⅓ cup of the prepared peach mixture into the batter. Let the batter rest for 5 to 15 minutes to improve texture.
- Assemble Muffins: Remove the partially baked peaches from the oven. Evenly divide the muffin batter into the muffin tins, filling each liner to the top. Spoon the remaining peach mixture over the batter and gently swirl to create a marbled effect. If you have extra batter, add 1-2 teaspoons on top of the peaches to cover.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 8 minutes. Then reduce oven temperature to 350°F (175°C) and continue baking for 20 to 30 minutes until the centers are set and edges develop a golden brown color, allowing sugars to caramelize nicely.
- Cool and Serve: Let the muffins cool in the tins for 5 minutes before carefully removing them using a butter knife. Serve warm or at room temperature for best flavor and texture.
Notes
- Make sure peaches are ripe for maximum flavor and sweetness.
- Allowing the batter to rest helps create a lighter muffin texture.
- If cinnamon is not preferred, it can be omitted without impacting the overall flavor too much.
- Use paper liners to prevent sticking and make removal easier.
- These muffins are best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
