I’ve been visiting the U.S. quite a bit this summer and every time I cross the border I make sure to check out a local grocery store. I’ve visited New York three times and Vermont once and guess what?? No Biscoff!

Peach Cobbler Muffins // Warm Vanilla Sugar

I understand the stuff not being in small grocery stores, but huge gigantic store like Wegmans should totally have it. Actually, I went yesterday searching for my beloved cookie butter and saw an empty shelf with the label “Biscoff”, but it was sold out. ANNOYING! Especially when there are hundreds of amazing recipes on the internet that require it, and I just have to sit around drooling until my next trip to the States.

Peach Cobbler Muffins // Warm Vanilla Sugar

P- and I just got back to Montreal after a rainy drive home from Syracuse. We went to visit his Grandparents who fill our bellies with delicious food and always give us the grandparental love we crave and miss as young adults. This morning (and yesterday afternoon now that I think of it) P’s Grandma made a delightful fruit salad with tons of summer fruits like raspberries, blueberries, peaches, cherries, and kiwi’s, and it totally reminded me that peaches are ready. THANK GOODNESS! Seriously? How could I possibly forget that one of my absolute favorite fruits is ready. Sheesh!

Peach Cobbler Muffins // Warm Vanilla Sugar

Anyway, we actually have a few fun peach desserts coming at you in the next little while, but this is the first one. It’s part of the Sunday’s with Joy Facebook group, and these are such a delight. Soft, chewy, muffins with ripe summer peaches and a delectable cobbler topping. Another genius idea by Joy the Baker!

Peach Cobbler Muffins // Warm Vanilla Sugar

To make these I didn’t even bother peeling the peaches, which might sound weird, but the skins weren’t noticeable at all. I simply preheated my oven to 350 degrees F, lined my muffin tin, whisked together my dry ingredients in one bowl and my wet ingredients in another bowl…


Then I added the wet ingredients to the dry and mixed until there was only a tiny bit of flour that showed. The last thing that’s added is the chopped peaches, which are folded in the batter until they are distributed evenly.

Peach Cobbler Muffins // Warm Vanilla Sugar

Divide batter into a prepared baking pan. Add crumb topping. Bake for like 16-18 minutes and you’re done!

Peach Cobbler Muffins // Warm Vanilla Sugar

Enjoy friends!!

Peach Cobbler Muffins

Yield: 12 muffins


  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 7 tbsp (close to 1 stick) of unsalted butter
  • 1 egg
  • 1 egg yolk
  • 1/3 cup milk (I used 1%)
  • 2 tsp vanilla extract
  • 1 1/4 cup diced peaches, skin left on
  • Topping:
  • 3 tbsp unsalted butter, cold
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • pinch of salt and a pinch of ground nutmeg
  • 1/4 tsp ground cinnamon


  1. Make sure your oven rack is in the upper third of your oven and preheat oven to 350 degrees F. Line muffin tin with cupcake liners (or grease tin) and set aside.
  2. In a medium bowl whisk together the flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. Place butter in a small saucepan and melt until browned over medium heat. Remove from heat and let cool.
  4. In another bowl cream together the egg, egg yolk, milk and vanilla extract. While whisking, slowly add the cooled butter (this is important or your eggs will scramble!) to the wet ingredients and whisk until well incorporated.
  5. Add the wet ingredients to the dry and mix until there is only a tiny bit of flour left showing. Fold in the diced peaches until they are distributed evenly. Divide batter into a prepared baking pan.
  6. For the crumb topping, combine all ingredients in a bowl and mash together using your clean hands until it is crumbly and butter becomes the size of small oats. This takes about 3 minutes. Sprinkle over the muffin batter before baking.
  7. Bake muffins for 16-18 minutes, or until a skewer or toothpick comes out clean. Remove from oven and let cool in the pan on a wire rack for 20 minutes.
  8. Remove pans from pan and enjoy!


-Recipe inspired by Joy the Baker from the Joy the Baker Cookbook

-These can be sealed in plastic wrap at room temperature for three days.


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25 Responses to Peach Cobbler Muffins {Joy the Baker Cookbook}

  1. April says:

    I’ve seen biscoff in one store in Florida — Aldi. I’d never heard of it before until I started reading several food blogs, and had been searching for it ever since so I could try it (still haven’t). The store only had one jar, and I think it was on a discount shelf. If searching for biscoff (in store) in the US, if you know there’s an Aldi around, I’d look there. Good luck!

  2. I have Joy’s cookbook, and I don’t use it enough! I need to change that, because these muffins look incredible and I have loads of peaches! As for no Biscoff…that’s just terrible. I’ve come to rely on that stuff for certain baked goods — it’s so versatile and so good!

  3. Laura says:

    I love peach cobbler! These look scrumptious!

  4. Nutmeg Nanny says:

    I just adore biscoff, it is so addicting, I can go through a jar in a weekend! These muffins are beautiful 🙂

  5. Ashley says:

    These muffins sound absolutely delicious! I’m all about peaches right now. I never peel the skins off peaches either – I can’t ever notice them so I figure it’s not worth the effort : )

  6. I am obsessed with this crumble topping. I’m know to eat the tops of muffins and leave the rest

  7. These muffins actually look amazing Kat! I haven’t had peaches in so long. I’ve set myself a little task to try and make a gluten free version of the recipe 😉 I’ll let you know how I go!

  8. Joanne says:

    If you ever need me to send you some Biscoff I’d be more than happy to!! It’s Trader Joe’s cookie butter that’s hard to find here…I think they’re rationing it or something lol.

    I haven’t baked ANYTHING with peaches yet this summer and it is TRAGIC. These muffins look like the perfect place to start!

  9. These muffins look great!!! Peach cobbler flavor = amazing!!!

  10. Bryn says:

    Ok so I’m embarassed to say I had no idea what biscoff was but now that I do, I remember that I loved those cookies when I lived in France & I know I’ve seen the spread at http://www.premierwines.com/ but obviously on the the FOOD side. Check it out the next time you’re close to one! Do you think the browned butter is a deal breaker? I’m feeling lazy & just want to use oil instead.

  11. These look and sound amazing. I hope your travels in the states have been fulfilling, though it’s a shame about the Biscoff cookies… they were always my guilty pleasure on Delta flights when they brought out the snacks. I could never understand who would choose pretzels over Biscoff!

  12. marlameridith says:

    These muffins look perfect…especially for back to school!

  13. sippitysup says:

    I love that you love Joy! XOGREG

  14. Erin says:

    Hi Katrina
    Have you tried looking for speculoos butter instead? I’m pretty sure it’s basically the same thing and you can get it in Montreal 🙂

  15. I can’t believe Wegman’s doesn’t have it! Our Wegman’s has smooth and crunchy Biscoff. I kind of want to mail you some… it’s a sad thing to live without Biscoff. But at least you have these muffins, they look amazing!!!!

  16. These look awesome. I understand your frustration about biscoff!!! They sell a cookie spread on the west coast Costco… I had my sister send me some from calgary. Trader joe in the states and a really good one too, but wont ship to Canada ..;(

  17. Peaches + cobbler = heaven. Looks delicious! x

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