This will be your new favorite peach muffins recipe because each bite is loaded with juicy peaches, cinnamon spice, and delicious brown sugar. Top these buttery and cake-like muffins with brown sugar cinnamon streusel and don’t forget to finish them off with a drizzle of vanilla icing. Of course both are completely optional if you prefer plain peach muffins! We use the same base recipe when making blueberry muffins, too.
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? Well, there is no shortage of peaches in these muffins. Every single bite of full of them.
(2) You can use fresh or frozen peaches. So, you know what that means! You can easily make these peach streusel muffins year-round.
(3) What goes the best with peach? The sweet flavors of cinnamon, brown sugar, butter, and vanilla… there’s lots of them in these muffins and I make sure to include them all in our peach quick bread and peach bars, too.
Get ready to dig in!
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.
Peach Streusel Muffins
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.
Ingredients
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 (spoon & leveled)
Muffins
- 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
- 1/2 cup (120g) yogurt*
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 Tablespoons (45ml) milk, at room temperature
- 1 and 1/2 cups peeled, chopped peaches (3 small peaches)*
Glaze
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon pure vanilla extract
Instructions
- 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 425°F (218°C). 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 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) 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.
Notes
- Make Ahead & Freezing Instructions: 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.
- Yogurt: 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.
- Peaches: You can use chopped frozen peaches – do not thaw.
Keywords: peach muffins, peach streusel muffins
Reader Questions and Reviews
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Wonderful recipe! We made these GF and DF, using King Arthur’s GF flour. We did weigh the flour, so thank you for having that addition in the recipe! I did not add any extra liquid. However, we did add some extra peaches, about 1/2 a cup. Thanks for the recipe! This is a keeper!
★★★★★
These muffins are delicious!! Thanks for the recipe!
★★★★★
Can this recipe yield 6 jumbo muffins?
Hi Kim, absolutely! To make jumbo peach muffins, we recommend following the same baking times/temperatures for these jumbo blueberry muffins.
Hi Sally! I LOVE this recipe but I remember it used to have buttermilk in it (not yogurt). Do you remember that? I had a paper copy of the recipe but then I accidentally threw it away . Do you have a muffin recipe with buttermilk in it? Could I sub the yogurt for buttermilk? I don’t always have yogurt on hand but I always have vinegar and milk . Hope you can help me! It’s my favorite recipe with the buttermilk !! TKS!
★★★★★
Hi Lisa! You might be thinking about these muffins instead? You can use buttermilk in those. For these peach muffins, you can substitute BOTH the sour cream/yogurt and milk for 1/2 cup + 3 Tbsp (about 160-165ml) buttermilk.
Thanks! In the same amounts meaning 1/2 c yogurt = 1/2 buttermilk? Tks!!!
Great recipe!
Love this rwci0e family favorite
★★★★★
Can paper liners be used instead of spray?
Absolutely!
Could this recipe be baked as a cake, rather than muffins? – perhaps in a 9×13 pan?
Hi Jonnie, We haven’t tried this in a 9×13 pan, but you can use our handy Cake Pan Sizes & Conversions post to help calculate how much batter you would need for different size pans. Let us know if you try it.
Superb recipe. The whole family couldnt get enough of them. Absolutely delicious
★★★★★
These are delicious. I put tons of peach. The only thing. The tooth pick came out clean but the bottom of the muffins are kinda wet and sticky when I broke into them. It doesn’t taste bad, but does that mean it’s raw??
★★★★
Hi Dana! Did you add more peaches than the recipe calls for? The extra moisture from the peaches would make your muffins extra wet. Next time you can blot the chunks of peaches with a clean towel before adding to the batter– just so they aren’t as wet.
YUM! Haven’t made these but as a peach lover… DEFINITELY need to add these to my mile-long list of recipes to try from your blog! I check out your recipes every day and try to get inspiration. I get maybe too much! But I love doing all of your recipes, and they always turn out delicious. (except for when I made your tiramisu and accidentally put powder coffee instead of liquid… needed to eat it with ice cream). This week I made your GLazed Coconut Lime cookies. YUM! Made x8 the recipe and came with more than 128. Thanks so much!
So yummy. I added an extra peach and I little more cinnamon because I love cinnamon. I had the same experience of a little underdone though the toothpick was clean.
★★★★★
These were very good. I didn’t add the glaze, and thought the sweetness level was perfect. Another keeper from SBA.
★★★★★
I want to try these, but I only have access to canned peaches in my country. Would there be any changes if I used canned peaches?
Hi Mai, You can use canned peaches. Rinse and blot them before adding to the batter.