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!

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? 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 too.

Get ready to dig in!

Indulgent Peach Streusel Muffins! Love these!

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.

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


Peach Streusel Muffins

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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 (spoon & leveled)


  • 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 (220g) 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 (any kind)
  • 1 and 1/2 cups peeled, chopped peaches (3 peaches)*


  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon pure 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 425°F (218°C). 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 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.
  7. Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.


  1. 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.
  2. 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.
  3. Peaches: You can use chopped frozen peaches – do not thaw.

Keywords: peach muffins, peach streusel muffins


  1. Loretta Faulkenberg says:

    These are amazing! Going to try apple also

  2. Is it possible to use tinned peaches, you can’t buy frozen here in Switzerland and they are out of season at the moment

    1. Hi Lesley, Peaches in a can are usually packed in a sugary syrup. You can certainly try to use them if you drain the syrup well but keep in mind they will be sweeter and likely softer. Let me know if you try it!

      1. I have made these with tinned peaches and they are wonderful! I drained them and patted dry with a paper towel (well, several). I also put a bit of plain batter at the bottom of each cup before mixing the peaches into the remaining batter to keep the bottoms from getting soggy from peaches sinking to the bottom. Yum!

  3. These are amazing! I can always count on a great recipe when its from Sally’s baking addiction!! Thanks Sally!

  4. These turned out perfectly first time made. I’m super impressed. Delicious, beautiful, and who doesn’t love a great streusel topping!? I did use tinned peaches (as someone was enquiring about above) and they worked just fine. Thanks, SBA! This recipe is a keeper.

  5. Hi Sally I was wondering if I could replace 1 1/2 cups of peaches for 1 1/2 cups of peach puree.

    1. Hi Marcela, I haven’t tested these with puree. The batter might be too wet so it would take some additional recipe testing but let me know if you try!

      1. Hi Sally I decided to use your pumpkin cake muffin recipe and I replaced the pumpkin purée with the peach purée and I used different spices and a smaller amount of sugar, overall it worked out great!! They where so good!

  6. Another slam dunk recipe from SBA! Honnestly, I don’t even look at recipies on pintrest anymore I just look here. A perfectly soft fluffy muffin, but not sweet like a cupcake. Great for breakfast! And streusal!!!. Love love love

  7. I needed to make something with some extra peaches I picked and found this recipe. Wow! These are the best muffins I’ve ever had! So moist and delicious!!!

  8. Christine E says:

    Thank you for delivering another home run. I wanted to bake muffins for a friend who was hurt, turned to your website (as always) and discovered I had just what I needed for these. Delicious! Thanks again!

  9. Lynn Jamieson says:

    Your recipes have always be so yummy. My daughter made and loved these muffins. Although my mouth is watering, I’m wondering how many calories are in one average size muffin ?

  10. If I double this recipe, can it be made as a quick bread?

    1. Hi Emily, No need to double the recipe – Any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe! You can check out my Blueberry Muffin Bread for more tips 🙂

  11. How do you adjust the cooking time for mini muffins?

    1. Hi Jennifer, for mini muffins – 350°F for about 12-14 minutes!

  12. Thank you! So the change in temp mid-way baking only applies to full sized muffins? Btw, I have your cookie book and have made tons of recipes that I bring into the hubby’s office. Everyone raves about them. Your recipes are fool proof!

    1. Hi Jennifer, that’s correct. The oven temperature adjustment doesn’t really make any difference at all if baking mini muffins. Thank you so much for baking my recipes and for this kind comment!

  13. Hi Sally,

    I have all ingredients but sour cream/yogurt. Is there anything I can substitute or omit?

    1. Sour cream/yogurt are the best for this batter, but you could try mashed banana or unsweetened applesauce instead.

  14. Hi Sally,

    I was wondering if substituting buttermilk instead of the mashed banana or the applesauce would work if I don’t have sour cream or yogurt. I definitely have buttermilk on hand. Please let me know what you think and I can go to the store if I really need to.

    1. Hi Kori, In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk.

  15. These muffins taste and look incredible! I used some of my Peach truck peaches to make them yesterday…might be the best muffin I’ve ever tasted. Seriously impressed

  16. Hi! If I wanted to incorporate whole wheat flour for a healthier base, how much would you recommend be whole wheat versus all purpose?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Meghan, You could use whole wheat flour but the muffins will be very dense and chewy. I recommend sticking to all-purpose flour. If you do want to try using whole wheat flour, I recommend starting with 1 and 1/4 cups all-purpose flour and 1/2 cup whole wheat flour, but we haven’t tested it this way. If you try it, let us know how it goes!

  17. Hi Sally! I’m loving your recipes! I was wondering, what’s the difference in taste from this recipe compared to your Peach Pie Muffins with Brown Butter Glaze? Thank you so much

    1. Hilari @ Sally's Baking Addiction says:

      Hi Alice! These muffins are more buttery, while the brown butter version is more tender and moist from all the sour cream. There’s also quite a bit more cinnamon in the others. And, of course, there’s streusel on top of these. Let us know which you try!

  18. A joy to make. I used apricots as that’s what I had. So light and fluffy and a crunchy sweet streusel topping. Delicious .
    Thank you Sally!
    From bicknacre_bakery

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