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

Brown Butter Peach Cobbler 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 jumbo muffins
Course: Breakfast, Dessert, Tea-Time Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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).
  3. Step 3: Prepare the wet mixture
    In another bowl, whisk together the egg, egg yolk, vanilla extract, and milk until well combined.
  4. 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.
  5. Step 5: Add peaches
    Fold in the diced peaches gently with soft hands to avoid crushing them.
  6. 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.
  7. 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.
  8. 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.
  9. 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.