Jumbo Caramel Peach Cobbler Muffins.

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!