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

Yield: 12 standard size muffins

Prep Time: 25 minutes

Total Time: 55 minutes

Print Recipe

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.

Additional 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.

© 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!



149 Responses to “Peach Streusel Muffins.”

  1. #
    Jenposted July 23, 2015 at 1:15 am

    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. 🙁


    • Sallyreplied on July 23rd, 2015 at 9:28 am

      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?


  2. #
    PAULENEposted July 23, 2015 at 10:50 am

    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


    • Sallyreplied on July 23rd, 2015 at 11:52 am

      You can certainly add some, yes!


  3. #
    PAULENEposted July 23, 2015 at 10:59 am

    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. #
    Maryamposted July 26, 2015 at 10:49 am

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


  5. #
    Maryamposted July 30, 2015 at 5:54 am

    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. #
    Daleposted July 30, 2015 at 6:35 pm

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


  7. #
    Katherineposted August 2, 2015 at 11:07 am

    Thank you for this recipe!  These muffins are delicious.


  8. #
    Cindyposted August 9, 2015 at 11:21 am

    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.


    • Sallyreplied on August 9th, 2015 at 6:04 pm

      Absolutely! See step 8.


  9. #
    Dawnposted August 15, 2015 at 6:53 pm

    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. #
    Katrinaposted August 19, 2015 at 1:28 pm

    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. #
    Audraposted August 23, 2015 at 9:27 pm

    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. #
    marianneposted September 8, 2015 at 6:58 pm

    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. #
    Jamie Cassidy~Voluntown Housewifeposted September 9, 2015 at 1:13 pm

    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. #
    Lizzy Hopeposted December 9, 2015 at 5:57 pm

    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


    • Sallyreplied on December 9th, 2015 at 6:07 pm

      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. #
    wendyposted January 24, 2016 at 4:12 am

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


  16. #
    Samposted April 13, 2016 at 2:56 am

    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 


    • Sallyreplied on April 13th, 2016 at 9:48 am

      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.)


      • Samreplied on April 13th, 2016 at 10:01 am

        Thanks a lot . Much appreciated

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