Peach Streusel Muffins.

This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.

One seriously sweet muffin! These buttery peach muffins are loaded with flavor, crumb topping, and sweet glaze.

How was your 4th of July weekend? Tell me about it.

We went to a few parties on Friday and packed the rest of the weekend. Soooo 33% of the weekend was fun. Festive outfits, tons of cookies, buffalo chicken dip, brews, friends, and fireworks. Friday came and went way too fast.

Before the weekend got started, I made a big batch of these peach streusel muffins. And the weekend was immediately off to a delicious start.

One seriously sweet muffin! These buttery peach muffins are loaded with flavor, crumb topping, and sweet glaze.

If you’re crazy about peaches, I have lots of good news for you.

(1) Don’t you just hate biting into a “fruity” muffin and there’s, like, two blueberries? What the heck is that? Well, there is no shortage of peaches in these muffins. Every single bite of full of them. Hallelujah, peach lovers.

(2) You can use fresh or frozen peaches. So, you know what that means! You can easily make these peach streusel muffins year-round. Any time you crave juicy summer peaches, you can make these muffins. I just bought about a dozen peaches and plan to peel, chop, and freeze them for the fall. Just so I can make these.

(3) What goes the best with peach? The sweet flavors of cinnamon, brown sugar, butter, and vanilla… in case you were wondering. There’s lots of them in these muffins too.

Get ready to dig in!

This is my favorite peach muffin recipe! Buttery and moist, these peachy muffins are heavy on the crumb topping and vanilla glaze.

There are no secret ingredients in this muffin recipe. Nothing fancy, nothing strange. Just a few basic ingredients to make one outrageous morning breakfast.

You may recognize this basic muffin recipe, actually. I use the same recipe in my Glazed Apple Crumb Muffins and my Buttery Blueberry Streusel Muffins. My popular Master Muffin Mix, which is perfect for big bakery style muffins, is a little too hearty for what I was craving with these juicy summer peaches.

If you’ve tried the blueberry streusel muffins or the apple version, then you know today’s peach streusel muffins will be amazing.

This is my favorite peach muffin recipe! Buttery and moist, these peachy muffins are heavy on the crumb topping and vanilla glaze.

What I love most about these muffins is their texture. The muffins have more of a cake-like crumb, as a result of creaming butter and sugar together rather than using oil. They’re light as cupcakes. Cupcakes for breakfast.

The muffins are moist inside thanks to the eggs, yogurt, and juicy peaches. I’ve said it before, but eggs and yogurt are my “power ingredients” these days. Both perfect for giving your muffins that melt-in-your-mouth texture.

The crumb topping is absolutely my favorite part. Are you even surprised? I may or may not have picked the crumb topping off and eaten it first. Please say you do it too.

I know what you’re thinking. Buttery, cinnamon peach muffins with crumb topping… does it really get any better? Yes, it does. Add glaze. You will love the vanilla glaze that covers every nook and cranny and drops down the sides. Pure, sweet peachy perfect heaven.

This is my favorite peach muffin recipe! Buttery and moist, these peachy muffins are heavy on the crumb topping and vanilla glaze.

Whatever the question is, I think these peach streusel muffins are the answer. They’re always the answer! Enjoy.

 

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Peach Streusel Muffins

This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.

Yield: 12 standard size muffins

Prep Time: 25 minutes

Total Time: 55 minutes

Ingredients:

Crumb Topping

  • 1/3 cup (67g) light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

Muffins

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 Tablespoons (45ml) milk (any kind)
  • 1 and 1/2 cups peeled, chopped peaches (3 peaches)*

Glaze

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Directions:

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.

*Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with apple flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well. 

*You may use chopped frozen peaches - do not thaw.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try these tasty Peaches ‘n Cream Bars next!

Peaches 'n Cream Bars

 

Or this fabulously simple Rustic Strawberry Peach Tart.

Rustic Strawberry Peach Tart

 

And my Blueberry Peach Pie!

Peach Blueberry Pie

 

Or these Glazed Apple Crumb Muffins.

Glazed Apple Crumb Muffins

 

See more muffin recipes.

This is my favorite peach muffin recipe! Buttery and moist, these peachy muffins are heavy on the crumb topping and vanilla glaze.

 

 

 

   

106 Responses to “Peach Streusel Muffins.”

  1. #
    61
    Jordanposted September 4, 2014 at 2:02 pm

    Can you used canned peaches? I don’t want the peaches to bake up when you cook it again and since canned peaches are already cooked some, i’m worried that’s what would happen.

    Reply

  2. #
    62
    Donna Thornberryposted September 4, 2014 at 6:09 pm

    They are in the oven and they smell wonderful!

    Reply

  3. #
    63
    Jennposted September 5, 2014 at 5:44 pm

    In the muffin portion of the recipe, you said “light or brown sugar”. I’m assuming you mean light or dark brown sugar???

    Reply

    • Sallyreplied on September 5th, 2014 at 6:27 pm

      Yes. Thanks!

      Reply

  4. #
    64
    Ellenposted September 5, 2014 at 11:10 pm

    I just got back from a vacation in Savannah, Georgia and stopped by a road side stand on the way home to pick up some Georgia peaches. I did a search on Pinterest to find a peach recipe to use them in and I ran across this one.

    This is the best muffin recipe I have make…EVER! I have been trying different muffin recipes over the last year and kept having the same problem of a “heavy” muffin, not the cake like ones that I was striving for and certainly not the ones that rise the way yours does.

    I am your newest fan. I love the way you give tips along with the recipes too. They help me avoid problems and figure out what I did wrong in some of my other baking mistakes. I love to try new recipes. I can’t wait to try more of yours.

    Thank you for sharing your “baking addiction” with other addicts like me!

    Reply

  5. #
    65
    Cindy Tannenposted September 7, 2014 at 4:28 pm

    made them according to recipe. very good muffins, plenty of streusel, muffin cups were very full but worked just fine. our peaches were really big so it took just one to make 1 1/2 cups chopped, chopped a second and put in freezer because I am sure I will make again. glaze was good but really prefer without, they did not need the added sweetness.

    Reply

  6. #
    66
    Mackenzieposted September 11, 2014 at 12:20 pm

    I made these last night and OMG they were to DIE for!!! My hubby and daughter couldn’t get enough!!! Thanks for sharing!

    Reply

  7. #
    67
    Natalieposted September 25, 2014 at 12:00 pm

    can these be made into a cake instead? how long/what temp would you bake? thanks!

    Reply

  8. #
    68
    Lynnposted September 28, 2014 at 10:26 pm

    Best muffins! Thanks for sharing.

    Reply

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