Mini-Peach Cobbler Loaves

I love Spring. It’s just a great time of the year. The weather isn’t too hot, the nights are still chilly, and produce begins to get cheaper by the week. What’s not to love?! πŸ™‚ A friend of the family gave us three perfectly ripe peaches. Truth be told, I’m not a huge fan of eating raw peaches. I love fruit but peaches are just a tad sweet for my taste. But baked peaches? Oh you can count me in! So as a thank you to her I woke up early this morning and baked two mini peach loaves– one for her and one for us. They turned out absolutely delicious!

Enjoy this easy, recipe everyone and let me know if you give it a try. I’d love to hear from you! πŸ™‚ Have an awesome day! ❀

Mini-Peach Cobbler Loaves
Mini-Peach Cobbler Loaves

Mini-Peach Cobbler LoavesΒ 

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For the muffins:
  • 1 and Β½ cups all-purpose flour
  • Β½ cup sugar
  • ΒΌ cup packed brown sugar
  • 1 and Β½ teaspoons baking powder
  • ΒΌ teaspoon salt
  • Β½ teaspoon cinnamon
  • Pinch nutmeg
  • 7 tablespoons (not quite 1 stick) unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • β…“ cup milk
  • 2 teaspoons vanilla
  • 1 and ΒΌ cups diced peaches (1/4-inch dice)
For the topping:
  • 3 tablespoons unsalted butter, cold
  • Β½ cup all-purpose flour
  • ΒΌ cup packed brown sugar
  • Pinch salt
  • Pinch nutmeg
  • ΒΌ teaspoon cinnamon


  1. Preheat oven to 350 degrees F. Butter and flour an 8-loaf mini loaf pan (or a 12-cup muffin pan).
Make the muffins:
  1. In a medium bowl, combine flour, sugar, brown sugar, baking powder, salt, cinnamon and nutmeg. In a small saucepan, melt butter over medium heat. Continue cooking until butter browns, swirling pan to encourage even browning. Remove from heat and cool slightly.
  2. In a medium bowl, mix egg, egg yolk, milk and vanilla and whisk to combine. While whisking, slowly pour in the warm butter (and any bits that may cling to the saucepan). Whisk until well blended.
  3. Add the milk-butter mixture to the flour mixture and fold together with a spatula until no dry streaks remain. Fold in diced peaches. Divide the batter between the 8 loaf cups.
Make the topping:
  1. Combine all topping ingredients in a small bowl and blend with your fingers until the butter pieces are nearly incorporated and resemble small peas. Sprinkle topping evenly over each loaf.
  2. Bake for 20-25 minutes, until the tops are golden brown and a tester inserted in the centre comes out clean. Cool in the pan for 20 minutes before removing. Muffins will keep covered at room temperature for 2-3 days.
  3. (Note: If you’re making muffins, the cook time will be more like 15-18 minutes, so start checking them earlier!)


  1. I prefer peaches all on their own, but I’m just wondering… Do you think I can make this recipe with the frozen cherries I have in my freezer? Maybe if I rinse them after thawing? But this recipe looks more like cake than bread or muffins… which means it needs icing! πŸ™‚

    Liked by 1 person

    • Absolutely! Make sure they are thoroughly defrosted and try to get as much liquid out of them as possible first before adding them to the batter. Also, you can sprinkle the cherries with a tiny bit of sugar and just partially crush them to make the loaf a bit smoother. Let me know how it goes! πŸ™‚ Oh, and by the way, you’re right! This recipe is more like banana bread than an actual bread lol. So frost away! ( I won’t tell πŸ˜‰ ).

      Liked by 1 person

  2. Do you know how to connect your avatar to your blog? Because I was trying to get back to this recipe by clicking on your avatar, and if you add your blog to your avatar, then others can find you this way, too.

    Liked by 1 person

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