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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
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!!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious batter but my muffins definitely didn’t need that long to bake. I even took them out several minutes early and still found them more brown and dry than I care for. Also my peaches on the bottom soaked through my muffin liners and stuck to the pan when I tried to remove them so I only got half the muffin which was disappointing.
Hi Kiki,
Thanks so much for making these muffins and sharing your feedback, very sorry to hear you had some issues!
Hi!
Do you think these would freeze well? I’m thinking of making them in advance for my daughter’s birthday.
Thank you!
Hey Caitlin,
Yes, that would work nicely for you! I hope you love this recipe!
This recipe is very confusingly written.
The idea is nice but . . .
I’ll find out when I remove them from the oven whether or not I deciphered what was supposed to be done.
Hi there,
So sorry to hear this. Please let me know what I can clarify to help! I hope these turned out okay for you!
Hey! I was woundering I could used canned peaches. Thanks!
Hi Nori,
I haven’t tested this myself, but it should be okay for you to do! Let me know if you give this recipe a try!
Hey Tieghan,
These were amazing! I loved every bite, especially since I really enjoy peaches; these were a must! The smell while they are baking is nothing short of irresistible! Thank you for sharing. I will definitely be making them again.
Hi Mike,
I’m grateful you tried the recipe and took the time to comment. Delighted it turned out! Happy Sunday!
“Line 2 muffin tins with paper liners, alternating each to leave space for the muffins to bake.”
Does this mean two muffin pans but only use every other individual muffin hole? So you’re using two muffin pans but still getting 12 muffins??
Hi Connie,
Yes, that is correct:) Please let me know if you have any other questions!
So delish! I substituted the peaches for apples and instead of putting some at the bottom of the muffin I just stirred the whole lot through the batter. Best muffin recipe ever! Would love to try with peaches or another fruit next time.
Hi Gigi,
Happy Sunday! Thanks a bunch for making this recipe, I’m so glad it turned out well for you:)