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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
So first def use silicone muffin liners or it will be a holy mess! The recipe is confusing. After trying it I realize that the directions want u to mix up the peaches with sugar and butter etc and then take two teaspoons of it out and put it in bottom of muffin cups. The remaining mixed peaches goes into the batter 1/4 cup or so which is not much tbh and I save a bit to top them with and also some Demerara sugar. I used nectarines as had those. Putting the peach mixture into the bottom of the muffin cups and baking ahead is a mess and it really doesn’t work. When u cook them u end up with basically upside down peach cakes as no way u can leave them right side up as either the peaches fall off or u will end up with them all stuck in the pan. I def ouwknt bother baking the bit ahead and would just mix the peach mixture into the batter and leave a little to top each with.
Hi Carla,
Thanks for trying these muffins and sharing your feedback. So sorry for any confusion and the mess. If there is anything you would like me to clarify please let me know! xx
I still am am also confused as you do not say to leave some of the peaches out to add to batter and on top anywhere I can see? So do u take the cooked peaches out of the muffin tins after baking and do that or is there something I’m missing and u save some of it before or what wxaclfy?
Hi Carla,
Yes, you are removing the cooked peaches at the beginning of step 4 and then adding the batter to those peaches. Does that clarify things? Let me know if you need more help! xx
I made these today and I ate my first one so fast haha. They are so good!!
Thank you so much Liz! So happy to hear you are loving these muffins! 🙂 xT
These are great! Has anyone tried freezing them?
Hi Kat! Thanks so much! Freezing these in an air tight bag should work just fine! 🙂 xT
Just made these and they are spectacular, as all your recipes are! Thank you for sharing your talent with us! Curious how do you store them?
Hi Martha! Thank you so much! Happy to hear you loved these muffins! I normally store them in an airtight container, ziploc bag, or cake dome! 🙂 xT
These are delicious! I made the 16 regular ones and baked for 20 minutes and they came out perfect. I didn’t have many peaches left to swirl through the batter (I’ll put more aside next time!) but they’re still so good. I love the bottom and the cake portion is nice and not too sweet.
Hi Rosie! Wow, thank you SO much for trying out these muffins!! So so happy to hear they were a hit! xT
Delicious! I will make these again! I used paper liners in half and parchment liners in the other half and the parchment was the way to go (paper got soggy and tore). My peaches were very juicy so I had a lot of liquid – I strained it a bit. My adult children and myself really enjoyed this recipe. Thank you!
Hi Christine! Thank you so much for the input on the best liners to use, and thanks for trying out these muffins! Love to hear they were enjoyed! 🙂 xT
So after baking the two teaspoons of the peach mixture so you take it out and mix into the batter or do you use the leftover fresh peaches?
Hi Leslie! After you bake the two teaspoons of peaches in the muffin liners, you leave them in there and then you mix in the fresh peaches into the batter and fill the batter to the top of the muffin liners! Hope you enjoy! 🙂 xT
These are outstanding! I did sub sour cream as I didn’t have Greek yogurt & I put course sugar on top. Did the high temp to lower temp. They came out great! Will definitely make again before peach season is over.
Hi Sarah! Thank you so much! So glad you are loving this peach muffins! Have a great day! xT
How does the baking time vary for regular size muffins?
Hi Debi! I would recommend baking for about 20 mins, and keep an eye on them! 🙂 xT
Omg these are delicious!!
Warm out of the oven they’re scrumptious!
I made 12 instead of 10 and put a cookie sheet under in case they over flowed
But didn’t need to, no mess
I followed everything else to the T
Baked the lower time – 20 min at 350 since they were smaller …
And they came out perfectly!
Hi there! So happy to hear you enjoyed these muffins! Thank you so much for giving them a try! xT
Oops-the Caramel butteriness went right thru the muffin papers & sort of disintegrated the paper & they were super gooey to try to extricate from pan & papers. Maybe my muffin papers were low quality? Delish but not as lovely as I had hoped for delivering to my new neighbors. Oh well.
Hey Lynne! So sorry the wrappers didn’t work on these muffins! Thank you for the input, and I’m glad the muffins were still tasty! 🙂 xT
Ugh IDK what I did but these didn’t turn out great. I found them to be a bit bitter (maybe too much baking powder?) They were watery on the bottom but the top was perfectly moist. Still a decent muffin, just a little messy. My friends still ate them though!
Hey Helen! So sorry to hear these muffins didn’t turn out for you, thank you for letting me know! xT
Can you substitute sour cream for the Greek yogurt as you can in some other recipes?
Hi Dawn! Yes, you definitely can! Hope you enjoy the recipe! 🙂 xT
Okay…. So after more thinking. You use whatever peaches leftover in the first part for the batter?? Correct?
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