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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
Question…. In step 3 you say to add 1/4 to 1:3 cup of peaches. Yet no mention of additional peaches in the batter section of ingredients. Thanks
Hi there! The ¼ to ⅓ cup of peaches in Step 3 is meant to be folded into the batter for little pockets of peachy flavor, while the rest are used on top of the muffins for a tasty finish. You can mix them all in if you prefer, but it might change the texture a bit. Hope you enjoy! 🙂 xT
This was not a hit for me. The peaches leaked through the muffins papers. The muffins lacked favor, they definitely more spices added to the batter.
Hey Lucy! I am so sorry you didn’t enjoy these muffins! Thank you so much for the feedback, I really appreciate it! xT
Oh my Tieghan! These were absolutely delicious! I added a little bit of Thyme on top because I’m an herb lover (don’t tell my husband that I’m cheating with Herb) 😂
Anyhow, these are absolutely delicious! I also subbed honey for the brown sugar in the batter and it was still great.
Thank you! I am a long time fan and am so proud of you and your success!
Hi Emily! Aw thank you so much for these kind words! You’re so sweet! I’m so happy to hear you enjoyed these peach muffins! Thanks for being apart of the HBH community, it really does mean the world to me! xT
How would you modify this for high altitude baking?
Hi Judith! I really don’t adjust my recipes too much for altitude so I can’t say for sure! Let me know if you give these muffins a try! 🙂 xT
Absolutely Delicious!! Thank-you for the recipe!!
Thank you SO much Marsha! So glad you loved these peach muffins! I appreciate you trying out the recipe! 🙂 xT
I would add more peaches. More flavor in the dough by adding cinnamon & vanilla. Also a crumble topping might be good!
Hi Nancy! So glad you enjoyed these muffins! Thanks so much for trying out the recipe! A crumble topping would definitely be a yummy addition if you’d like to add it! 🙂 xT
I made these and the flavors were good, not too sweet, but they were too dense. I think maybe using baking soda instead of baking powder would yield a lighter muffin!
Thank you so much for this feedback Cindy, I really appreciate it! Thanks for trying out the recipe! xT
This was unfortunately a miss for me. The peaches on the bottom didn’t stick to the muffins and the 8 plus 20 minutes was still too much so they were over baked.
Hi Kaz! I am so sorry these muffins didn’t turn out for you! Thank you for giving them a try, I appreciate the input! xT
Delightful. I made these and as soon as they were out of the oven, I popped one in a large mug and scooped some vanilla ice cream on top and it was delicious. Made the house smell amazing as well.
Hi Alison! I’m so glad you enjoyed these muffins! I bet vanilla ice cream was sooo yummy with these muffins! Thanks again for giving them a try! 🙂 xT
These are so tasty and yummy! I did have the problem of the bottom peaches not sticking in (I just ate them upside down and problem solved!), so I think next time I will cook the peach mixture on stove and then do a small amount of batter then add the peach mixture in the middle then more batter! Do you think that would work?
Hey Jenny! Thanks so much! Yes, that should work just fine! Let me know if they turn out better for you with that method! xT
So delicious, went perfect with my morning coffee!!
Thank you so much Kimberly! So glad you enjoyed these muffins! They are the perfect treat with coffee! 🙂 xT
I dont know if I did something wrong, but the paper totally dissolved on the bottom of the muffins. Probably from that first step of the two tsp. of the peaches in that hot oven? Probably would have been great if that hadnt happened. Maybe you have to use foil liners?
Hi Marjorie! Oh no!! I’m so sorry! What kind of paper liners are you using? Mine are brown parchment!
Next time try the parchment or try foil liners. I am so sorry that happened!! xT
Delicious! I used standard size muffin tins (16 muffins). Great balance of sweetness from the peaches and the cake. Highly recommend. Baked for 20 mins. Could have removed from the oven a few minutes earlier.
Hi there! Thanks so much for trying out this muffin recipe! I’m so glad you enjoyed it! xT
These taste just like a coffee shop muffin! So delicious and peachy sweet!
Wow thank you so so much Hilary! So glad you enjoyed these peachy muffins! Have a lovely weekend! xT
These were not the best, and they are not jumbo simply because they are normal sized muffin… Muffins are supposed to have a dome top. I love peaches, but I won’t be making this again.
Hey Susan! Thank you so much for this input, I really appreciate the honesty! Have a great weekend! xT
I made these and they turned out absolutely delicious. I can only assume you either used the wrong bakeware, skipped a step, or decided the instructions were just gentle suggestions. Your critique also skipped over the most important part—the taste—which, incidentally, is where these truly shine.
Hi Kathryn! I am so glad you loved this recipe! Thanks so much for trying it out! Have a great day! xT