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Jumbo Caramel Peach Cobbler Muffins—sweet, peachy, and baked to golden perfection. These bakery-style muffins have caramel-like peaches tucked into the base of each cup. The peaches are first tossed with brown sugar and butter, then baked until bubbly and rich, creating the most delicious caramel layer. A simple vanilla muffin batter is poured over the top, then finished with even more peaches before baking. The result? Jumbo muffins with tall, golden tops, caramelized edges, and soft, fluffy centers. Just scrumptious—and my favorite way to bake with late-summer peaches.
A couple weeks ago, a box of the prettiest peaches showed up at my door. They were completely unexpected but perfectly timed. The sun was shining, I was feeling inspired, and although I hadn’t planned to bake with peaches that day, I immediately changed course.
I had this idea in my head for a peach cobbler-style muffin—one with juicy, caramelized peaches on the bottom, like a peachy upside-down cake meets muffin. I wasn’t sure it would work, but I was ready to try.
The first batch wasn’t quite right, but I quickly realized the fix: jumbo muffins! They gave the batter room to rise tall, hold those caramel peaches, and bake up just how I imagined.
After a few tweaks (and many, many muffins), I finally got them just right—and I’m so excited to share this recipe with you. These are everything I wanted: warm, sweet, and packed with peak-season peaches!
Here are the details
Ingredients – for the peaches
- peaches
- brown sugar
- cinnamon – optional
- vanilla extract
- salted butter
Ingredients – for the batter
- salted butter
- brown sugar
- plain Greek yogurt – I love the Straus brand
- eggs
- all-purpose flour
- baking powder
- salt
Tools
For these peach muffins, you’ll need a mixing bowl, a knife for slicing, plus a cutting board. And two muffin tins (or use one big one)!
Steps
Step 1: Prep your pan
Line two muffin tins with paper liners. If you’re baking jumbo muffins, make sure to alternate the muffin liners, leaving space between each one to give the muffins room to rise tall as they bake. This is why you’ll need two pans, or one big one.
You can also bake these as regular muffins—just be sure to fill each cup no more than ¾ full to prevent overflow.
Step 2: Make the peaches
Chop up about 3 ripe peaches and toss them in a bowl with brown sugar, a pinch of cinnamon (if you like), a splash of vanilla, and a few tablespoons of salted butter.
Spoon about 2 teaspoons of the peach mixture into each prepared muffin cup. Bake the peaches on their own for 10–15 minutes, until the butter melts and the sugar bubbles up into a buttery, caramel-like sauce. It smells amazing and looks almost magical as the peaches soften and sweeten.
Step 3: Make the batter
Start with melted butter—or brown the butter if you’re feeling fancy (and yes, it’s totally worth it!). I don’t have a microwave, so I just melt the butter on the stove until it’s lightly golden and smells nutty.
In a large mixing bowl, whisk together the butter, Greek yogurt, and eggs. Stir in the flour, baking powder, and salt until just combined.
Step 4: Add peaches
Fold ¼ to ⅓ cup of the baked peaches from Step 2 into the batter. You’ll still have some peaches left in the bowl—that’s perfect! You’ll use those for the tops.
Step 5: Fill and bake
For jumbo muffins, fill each cup all the way to the top with batter. Then, spoon a few of the remaining peaches over each muffin.
If you have a little batter left in the bowl, add 1–2 teaspoons to the tops of each muffin—this helps them rise even taller.
Bake at 425°F for 5 minutes, then reduce the heat to 350°F and continue baking until the muffins are deeply golden and cooked through, about 20–25 minutes total. That initial high heat gives them that beautiful bakery-style dome. The edges will caramelize, the tops will glisten, and the centers will stay soft and fluffy.
Serving
Let the muffins sit in the pan for 5 minutes, then gently pop them out using a butter knife.
These are the best served warm—no need to add a thing. They’re sweet, buttery, and that caramel-peach bottom is just delightful.
Store any leftovers in an airtight container. We love packing them into lunches or enjoying them with coffee the next morning.
It’s finally peach season—let’s live it up while it lasts!
Looking for other summer peach desserts? Here are some favorites:
5 ingredient Raspberry Peach Sherbet
Nonnie’s 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make these Jumbo Caramel Peach Cobbler Muffins. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Jumbo Caramel Peach Cobbler Muffins
Servings: 10 jumbo muffins or 16 regular
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Peaches
- 2 cups chopped peaches
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon (optional)
- 4 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
Muffins
- 1 stick (8 tablespoons) salted butter, melted
- 3/4 cup brown sugar
- 3/4 cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- 1. Preheat the oven to 425° F. Line 2 muffin tins with paper liners, alternating each to leave space for the muffins to bake. 2. In a bowl, mix the peaches, brown sugar, cinnamon (if using), butter, and vanilla. Spoon 2 teaspoons of the peaches into each muffin cup. Bake 10 minutes, until the sauce is bubbling up around the peaches.3. Meanwhile, make the batter. In a bowl, whisk together the melted butter, brown sugar, yogurt, and eggs. Add the flour, baking powder, and salt. Mix until fully combined. Mix in 1/4 cup to 1/3 cup of the peaches into the batter. Let sit for 5-15 minutes to allow the batter to rest.4. Remove the peaches from the oven and divide the batter among muffin tins, filling to the top. Spoon over the remaining peaches, gently swirling them on top of each muffin. If you still have batter in the bowl, you can add 1-2 teaspoons of batter to the top of each muffin. Bake for 8 minutes, turn the oven down to 350° F. and continue baking another 20 to 30 minutes, until the center is set and the edges begin to brown. Some of the sugars will caramelize.5. Let the muffins cool for 5 minutes, and pop them out with a butter knife. Enjoy!!
This post was originally published on August 5, 2025
Didn’t allow for altitude in recipe so doesn’t bake “up” correctly
Per usual
Hey Lauren! I’m so sorry these muffins didn’t work out for you! Thank you for trying them out! xT
Would this work with canned peaches?
Hi there! Yes, that should work fine as long as they don’t have a bunch of excess liquid on them! xT
These were great! I made these exactly as recipe said except I didn’t have dark brown sugar so I used light. Like others, the peaches stuck to the bottom of the pan, even though I buttered the cups really really well. (I did not use paper liners as I can’t stand messing with those) It was no big deal. After letting them sit for five minutes I just scooped out the part that stuck/fell out, and plopped it on top. These were phenomenal. The second batch I made I did exactly the same thing except I used peach Greek yogurt. I will definitely be making these again! Thank you for sharing!
Hey Tammy! I am so glad you loved these peach muffins! They’re such a fun recipe for summer! Glad to hear they worked out for you! xT
Hey! Thoughts on an egg sub? Love everything you do girl!!
Hey Anna! You could use chia or flax egg as a sub in this recipe! Let me know if you give it a try! Hope you enjoy! xT
I too had issues with the bottoms of the muffins, they made such a mess. I also don’t think that normal sized muffins are “jumbo” – muffins should rise to the top every time & not be sunken in. That doesn’t make them jumbo, it makes them a correct muffin.
Hey Wren, I am sorry these did not work out the way you had hoped! Are there any questions I can answer for you? Let me know!
Have a great weekend! xT
Made these this morning exactly as the recipe said, and they were GREAT. The bottom of mine were not soggy at all; be sure to use fresh peaches (not frozen). I didn’t even peel/skin the peaches! And I made sure the peaches and sugar were really bubbling/caramelized before adding the batter.
We will absolutely make these again!
Thank you SO much Madeline! I am so glad you are loving these muffins! Thanks so much for giving them a try! xT
Hi Tieghan, I can understand why you shifted to comment approval, but this process doesn’t feel like it is working from a user standpoint. It’s impossible to get questions answered in a timely fashion in order to make newly posted recipes. My sister in law has spent the week with me and posted numerous questions/comments that never got addressed. It’s also really difficult having to constantly check back to see if anyone has responded. It would be nice to get a notification when there are replies if you aren’t going to be reasonably quick with responses. Hope you can take this feedback and consider applying. I use an ad blocker for your site because it was too difficult to navigate before. You said so many times you’d work on user experience, but you never did. I’m hopeful you will address comment response lags and try to keep users’ experience as a priority.
Hey Allie, I am really sorry you are having so much trouble and feeling so frustrated. In terms of comments I try my hardest to respond as quickly as possoble, but I can’t consistently be responding to comments every time they come in, you know? I do my best to get to them daily, but sometimes mistakes happen and some fall through the cracks and are missed. I apologize.
Can I answer a question regarding this recipe for you? I would love to help!!
And as for the ads, I will again reach out to our ad team and see what we can do. I am really sorry you are having to much trouble!
Have a nice Thursday! xT
The bottoms were so soggy and messy, this was not a good recipe.
Hey Betty! I am so sorry you didn’t enjoy this recipe! Thank you for the input! xT
These muffins look yummy, can’t wait to make them!
I’m curious, you said “We love packing them into lunches…” Who are you packing lunches for? I thought you lived alone, and you said your family has been traveling for a long time.
Hey Casey! When I say “we,” I’m often referring to my family as a whole, even if they’re not all with me at the moment. I still love sharing ideas that work well for them when they’re home, or things I know they’d enjoy. And while I do live alone, I’m usually cooking for family and friends! xT
I made this recipe as soon as I saw it! It was a craving I didn’t know I was having. Peaches were not quite ripe, but probably were easier to cut and better retained their juices than if they were super ripe – and still ended up super sweet and juicy after baking.
It was hard to swirl the fruit into a standard muffin cup, so the middle did not have much fruit – maybe it would work better in jumbo muffin pan, which is after all what the recipe calls for. I may try it as a loaf next time. Also, the caramelized peaches stuck to the muffin cup and are too delicious to be left behind, so maybe that would also work better in a loaf pan. But, I will absolutely make these again.
Hi Jen! Thanks for the input! SO glad this recipe still turned out for you! Baking as a loaf sounds like a perfect idea, just remember it might need a little extra time in the oven. Can’t wait to hear how it turns out next time! xT
Hi, thanks for this recipe 🙂 How do you think nectarines would hold up? Have so many of them to use. Xx
Hey Elaina! You could definitely use nectarines in this recipe, that would be so yummy! xT
Brilliant idea! I can’t wait to make these….cause I love Peaches! Have a great day!
Thank you SO much Sara!! I hope you love those peaches! xT
What makes these jumbo? They’re in a regular sized muffin tin.
Great question! They’re called “jumbo” more for the look and feel than the actual pan size. The muffin cups are filled all the way to the top,giving that bakery-style, jumbo muffin type feel even in a regular sized tin! xT
This recipe sounds delicious – would I be able to make it in a cake pan as a coffee cake instead of muffins?
Hi Nicole! Yes, you can definitely make this in a cake pan instead of as muffins! Just layer the caramelized peaches in the bottom of a greased 8 or 9 inch pan, pour the batter over top, and bake until golden and set—about 30–40 minutes! It’ll be more like a peach coffee cake, and just as delicious! xT
Recipe looks great! But, I’m curious about “We love packing them into lunches…”
Who is “we”? Who are you packing lunches for? I thought you lived alone, and your family has been traveling.
Hi Casey!Great question! When I say “we,” I’m often referring to my family as a whole—even if they’re not all with me at the moment. I still love sharing ideas that work well for them when they’re home, or things I know they’d enjoy! xT
Hi. Can one use dried peaches? Fresh peaches are scarce
Thanks
Dave
Hi Dave! I haven’t ever tried this with dried peaches so I’m not to sure how that would work with this recipe! xT