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.

Indulgent Peach Streusel Muffins! Love these!

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.

Peach Streusel Muffins-- you'll make these on repeat this summer!

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!

Indulgent Peach Streusel Muffins! Love these!

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.

Indulgent Peach Streusel Muffins! Love these!

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.

Peach Streusel Muffins are filled to the brim with JUICY peaches!

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


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.


Crumb Topping

  • 1/3 cup (67g) packed 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


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 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)2


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


  1. 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.
  2. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
  8. Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Recipe Notes:

  1. 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.
  2. You can use chopped frozen peaches - do not thaw.

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© 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!



  1. Hi Sally. I doubled the recipe and they are not baking through! I’ve had them in the oven for over an hour and they’re still gooey in the inside while the outside is getting very well done. I made the muffins normal size and I followed the recipe exactly. Were my peaches too juicy or something? I don’t know if I should just throw them all out at this point. 🙁

    • The regular size muffins have been in the oven for over an hour?! My only guess is either the oven temperature is way off or there is too much moisture due to the peaches. How about cutting back on the amount?

      • Mine baked for 45 minutes and were still so wet in the middle, I couldn’t serve them. And I only added 1T milk instead of three. Definitely too much moisture. (I have an oven thermometer and the temp was right.) 

  2. Hi Sally,

    Just wondering if I can put oats in the crumb topping recipe, will it be okey? I’ve been planning on making this sunday for my family. Thank you

  3. By the way I made your Dark Chocolate chunk oatmeal cookies and it was a hit. Everybody loved it, I even doubled the recipe and put some of the cookie dough in the freezer for future use, too bad it did’nt last long because my family can’t get enough of it, Anyway thank you again Sally, you inspire me big time!!

  4. Can I use my 20*20 cm baking Pan instead of muffins pan?

  5. I wanted to thank u very much for these lovely delicious recepie you put here. I made this recepie and also carrot cake and brownies from your recepies and they were fantastic and everyone like that. I wanted to know if I wanted to lower the amount of sugar in recepies without changing in the texture of the cake,how much sugar I have to lower? And also can I use cake Pan instead of muffins pan for muffins recepie???

  6. These are wonderful….I will be making these again for sute:)))

  7. Thank you for this recipe!  These muffins are delicious.

  8. Already made three batches in two days.  Nothing more can be said except FANTASTIC. My grandmother came from the south and said she hated to admit it but yours are better.  Question please, can you freeze these, if so before you bake or after. Have an abundance of  peachess and don’t want to loose a one.  Thank you for the recipe, and looking forward to your answer so I can move on.  Again thank you.

  9. Yummy! I’ve already baked 2 batches! Could I substitute or omit the sour cream to make it dairy free? Instead on the 3 T of milk, I used 1 T of peach juice. 

  10. In the oven!! I made them with my kids, and they thought Peach yogurt might be tasty . So I did 1/2 sour cream and 1/2 peach yogurt. Then we used one last TBSP of the peach yogurt in the glaze too… We are excited to see how they turn out! They smell fantastic!!

  11. Just made a batch of these amazing peach muffins. I didn’t put the glaze on them because I was just out of confectioners sugar. Turns out I didn’t need it.  My Hubby loved them! I plan on making a second batch tonight.
    I will definitely be making lots of these.

  12. My daughter and I loved these muffins they were gone faster then we could make them.   We want to use apples since it is apple season, but they may be drier then the peaches.   Does anyone have any tips on what to do with the apples prior to adding them to the batter.   Thanx will take any advice.   Marianne

  13. I love these muffins! I have two huge peach trees in my yard and each year I look forward to making these with my fresh peaches! I just made spicy peach stuffed beer pretzels with my peach along with your muffins!! I shared a link to these muffins on my blog!!
    I can’t get enough of them! I did have the same problem that a few others had with leaving them out. They got went rotten but I think if I had put them in the fridge they would have been fine!! 

  14. Hi Sally! I really love your blog, I’ve been baking your cookie for Christmas presents and everyone has loved them. Just wondering, is it possible to omit the yogurt in this recipe and in your donuts? And what would be a good substitute for applesauce? Thank you

    • Instead of yogurt in my baked donuts– how about sour cream, buttermilk, or mashed banana? A substitute for applesauce really depends on the recipe and other ingredients in that recipe. Oil, melted butter, mashed banana, or yogurt work instead of applesauce in some cases.

  15. OMG…the peach muffins are awesome…..I used vanilla almond milk and all I can say is yummmmmmmm!!!

  16. Hello sally , 
    It is always a pleasure to take a nice trip through your blog during the breakfast time in work lol . 
    The thing is i am absolutely craving these lovely muffins . Can you pls tell me if i can use a whole wheat pastry flour since i have got one and i like to try it ? Would it be a more softer and moist than the AP . And if so should i use the same proportion of the flour and continue with the rest of the recipe as it is . I am waiting for your respond as i need to make them right after going home 🙂 wish you all the best . Thanks a lot 

    • I’d use the same amount of whole wheat pastry flour– without changing anything else in the recipe. I’ve done it with other variations of this muffin and they’re just as soft. (Maybe a tad softer.)

  17. These muffins were fantastic!  I’ve made several of your muffin recipes before (all delicious) and I think these are my favorite.  They are so light and moist as well as incredibly flavorful.  I used frozen peaches since they aren’t in season yet, but I really want to try them again when they become in season!  =)

  18. Sally, thanks so much for this great recipe, and your wonderful posting of pictures! I tried this last night when I found my peaches were getting ripe fast, and knew if I didn’t do something with them, I would lose them in a couple of days. I added two small mangoes that were in the same boat. The cake part was so fluffy and soft, while the streusel was yum and crunchy.  I decided to leave off the glaze, because I thought they were perfect as is, and I didn’t want to risk the loss of that crunchy topping. While the mango out-flavored the peaches, it was still delicious. Thanks again, I’ve already stored your recipe. My wife will undoubtedly have some very happy coworkers today! Have a great weekend! 

  19. Love your recipes! Can I make this as a cake? With the baking temperature change and time

  20. I LOVE peaches and I’m going to try out this recipie and make a batch for my coworkers! Can you offer any advice on adjusting baking temp/time to make mini muffins as opposed to full size??

  21. Hi Sally,

    Can you use canned peaches? Also can you make these using a jumbo muffin tin?

  22. These sound amazing! I can’t wait to try this recipe out and may sub some peach yogurt, as some commenters have asked. Thanks, Sally!

  23. Peach streusel muffins are superb. The streusel stays on and does not crumble when cutting! Excellent texture. 

  24. Hi Sally!! I love love love these muffins. Just out of curiosity, could I make this in a bread pan instead of a muffin pan? If so, what would you change? I am assuming the baking time would increase to maybe 45 mins? Let me know if it would work!

    Thank you!!!!

    • The baking time would be longer, but that’s all that would change. Bake the loaf at 350F and I’d say at least 45-50 minutes.

  25. The muffins are delicious ! Can I put this batter in a loaf pan instead of muffin tins??

  26. So so amazing!! Just made them this morning and they puffed up into beautifully delicious muffins! Definitely my favourite peach muffin recipe EVER. Thanks!

  27. Could you switch out blueberries for peaches or another fruit??

  28. I just made the peach muffins and they are the best muffins I ever had!  My whole family loved them.  I did not make the glaze, I thought they were sweet enough.  Thank you for sharing.

  29. Hello sally. Can I use canned peaches or are they too moist? 

  30. What are the nutrition facts for 1 muffin? Thank u!

  31. Whenever I want a great recipe to serve to the ladies in my Bible study or to make for the men who come to our men’s prayer breakfast, I go to Sally’s Baking Addiction first. Your recipes are yummy and easy to make. I will be trying the Peach Strusel Muffins with the peaches we brought back from Holmes County (Amish Country!). Your site is homey and comfortable…like being in the kitchen with your grandma. My 8 yr old granddaughter wants to learn how to bake, so I will be making several of your recipes with her. Thanks!

  32. I made these today with peaches fresh from the tree. I must say these are the most divine muffins I’ve ever eaten! thank you for this recipe!

  33. Oh no! My wet mixture is curdling! I’ve triple checked…not sure what went wrong? Any suggestions?

    • The muffins should still taste ok. In the future, make sure all your ingredients (eggs, yogurt, milk) are at room temperature.

      • Thank you!!! All but the yogurt were at room temp. That must have been the problem. They did still come out great, few! Yummy recipe, thanks!!

  34. Hi Sally,

    I made this earlier this afternoon. Both my hubby and I absolutely loved it! Thank you so much for all your amazing recipes 🙂

    Cheers from Melbourne, Australia

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