Brown Butter Peach Cobbler Muffins

Brown butter peach cobbler muffin plated on a white decorative doily with fresh peach slice garnish and striped paper liner visible

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Brown Butter Peach Cobbler Muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings 5 jumbo muffins

Jumbo muffins with a golden streusel topping, combining the flavors of peach cobbler with the convenience of a handheld muffin. Made with brown butter for a rich, nutty depth.

Ingredients

DRY INGREDIENTS (Main Batter):

1½ cups all-purpose flour (190g)
½ cup caster sugar (100g)
¼ cup packed brown sugar (55g)
1½ tsp baking powder (7.5g)
½ tsp ground cinnamon (1.5g)
Pinch of ground nutmeg (0.25g)

WET INGREDIENTS (Main Batter):

7 tbsp butter (100g — for browning)
1 egg (50g)
1 egg yolk (20g)
2 tsp vanilla extract (10ml)
⅓ cup whole milk (80ml)
1¼ cups diced fresh peaches (200g)

STREUSEL TOPPING:

3 tbsp cold butter (45g)
½ cup all-purpose flour (60g)
¼ cup brown sugar (55g)
Pinch of ground nutmeg (0.25g)
¼ tsp ground cinnamon (0.75g)

Instructions

Step 1: Prepare the dry ingredients
In a large bowl, whisk together flour, caster sugar, brown sugar, baking powder, cinnamon, and nutmeg until everything is well incorporated. Set aside.
Step 2: Brown the butter
In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). You'll see the milk solids settle at the bottom and turn golden. Remove from heat and let cool for 2-3 minutes. Pour into a bowl, being careful not to disturb the sediment at the bottom (though a little is fine).
Step 3: Prepare the wet mixture
In another bowl, whisk together the egg, egg yolk, vanilla extract, and milk until well combined.
Step 4: Combine wet and dry
Slowly add the warm brown butter to the egg mixture while whisking constantly. Add it gradually (about 4 additions) to prevent the egg from scrambling. Once fully combined, pour this entire mixture into the center of the dry ingredients. Using a rubber spatula, fold gently until just combined—there should be no flour pockets, but don't overmix.
Step 5: Add peaches
Fold in the diced peaches gently with soft hands to avoid crushing them.
Step 6: Prepare the muffin tray
Grease a jumbo muffin tray (6-cavity). Divide the batter equally among the muffin cups, filling each about ¾ full.
Step 7: Make the streusel topping
In a separate bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add the cold butter and combine using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse breadcrumbs with visible butter pieces.
Step 8: Top and bake
Divide the streusel mixture evenly over each muffin. Bake in a preheated oven at 170°C (340°F) for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Step 9: Cool and serve
Cool in the tin for 10 minutes, then use an offset spatula to gently demold the muffins onto a serving plate. Serve warm or at room temperature.

Notes

NOTES:

Peaches: Use fresh, ripe peaches for the best flavor. If peaches are out of season, canned peaches (drained well) work too, but fresh is ideal.
Brown butter: Don't skip this step. It's what makes these muffins special. The browning process is crucial for flavor development.
Dicing vs. cutting: Dice the peaches into small, even pieces so they distribute evenly and don't sink to the bottom.
Jumbo vs. regular muffins: This recipe is designed for jumbo muffin tins. If using regular muffin tins, reduce baking time to 18-20 minutes and you'll get about 12 muffins.
Make ahead: The batter can be prepared up to 2 hours ahead, but don't add peaches until just before baking to prevent them from breaking down.

Author: Deepali Ohri

Course: Breakfast, Dessert, Tea-Time Snack

Cuisine: American

Keyword: brown butter recipe, easy muffin recipe, homemade muffins, jumbo muffins, peach cobbler muffins, peach muffins, seasonal baking, streusel muffins