This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla 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.
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!
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.
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.
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.
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
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 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
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.
- 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:
- 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 can use chopped frozen peaches - do not thaw.
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Try these tasty Peaches ‘n Cream Bars next!
Or this fabulously simple Rustic Strawberry Peach Tart.
And my Blueberry Peach Pie!
Or these Glazed Apple Crumb Muffins.
can this be made as a bundt cake?
I suggest making my peach bundt cake instead 🙂
Can I use home canned peaches in these?
These turned out AMAZING!!! Thank you so much for sharing this recipe!
These muffins are spectacular!!! The texture is so light and fluffy, and they have the perfect level of sweetness. They’re just delightful. I love the recipes from your blog, Sally! Thank you for doing what you do!
I made this recipe but as mini loaves instead of muffins. I didn’t do the topping or the glaze and used sour cream instead of yogourt – it turned out amazing!! My co-workers loved it and asked for the recipe.
This recipe is definitely a keeper! Thank you for sharing, Sally!
Hi Sally, I want to make this awesome recipe but I only have canned peaches in heavy syrup. What should I do?
Hi Tess! You can use canned peaches. Rinse and blot them before adding to the batter.
These muffins were a hit at our house! Will defiantly be making them again. I got 18 muffins out of this recipe.
This was a great recipe. Thank you
These muffins changed my life.
Agreed. Possibly best muffin ever to cross my lips…
My topping was very wet and dark compared to yours, any ideas?
I have been planning on making these for a while now but never really had peaches on hand. Now that peach season is finally here this is the first recipe I made with them lol. I left off the crumb topping and glaze only because I don’t need the extra calories. The only change I made to the recipe was to use 1 1/2 tsp vanilla and added 1/2 tsp of almond extract. To me, peaches and almond were made for each other and it just enhances the flavor of the peaches. These were so good, I plan on making them again!
How do you freeze your peaches ? Ty !
Hi Debby! I slice them up and freeze in a large zipped-top bag.
Made these this morning and they’re delicious! Didn’t change a thing, and got 15 muffins.
I made these tonight and they were outstanding!!!!! Thank you!
I froze a bunch of chopped peaches from my tree last year. If you used the frozen peaches and don’t thaw them, do you have to bake the muffins longer?
Maybe only a minute or 2 longer. Chopped up, they’ll thaw/bake pretty quickly.
After making these to take to a friend’s brunch (and loving them!) I decided I needed to make this recipe again two days later. I wanted to try it as a cake. I didn’t change anything about the recipe or directions except to add a few more peaches and double the crumb ingredients. I made it in a 9×13″ pan. Baked it for about 20 minutes and it came out perfect! This is a keeper!