Easy Peach Cobbler cupcakes are as delicious as Grandma’s peach pie, with a perfect streusel coating and cinnamon flavor.
For the streusel cover:
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter
For the cupcakes:
2 cups of all-purpose flour
1 cup of granulated sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plain yogurt (or vanilla yogurt)
1/3 cup vegetable or olive oil, canola oil
2 large peaches, cut into half-inch pieces (about 2 cups), divided
For the streusel coating: Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter and with your hands, rub the butter-flour mixture until it crumbles. Set aside.
For the cupcakes: Preheat the oven to 375 degrees Fahrenheit and prepare a large cupcake tin with 12 paper cupcake toppings.
Add the flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and whisk to combine. Add the peaches, reserving about 3/4 cup to cover the muffins, and stir to coat.
Beat the eggs, yogurt and oil in a medium bowl. Stir into the dry mixture until combined. Distribute dough evenly among muffin cups (about 3/4).
Cover muffins with remaining peach chunks and a tablespoon of the streusel topping. Bake for about 18-20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Transfer muffins to a wire rack to cool. Serve hot or at room temperature.