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.

peach streusel muffins on a white plate

peach streusel muffins with vanilla glaze on a white plate

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!

chopped peaches on a white cutting board

peach streusel muffins in a muffin pan

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.

2 images of peach streusel muffins

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peach streusel muffins on a white plate

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 (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 (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. I made these and they are de- LISH-ous! I totally forgot to make the glaze, but they were tasty without!

  2. I just made these & we love them! Also, didn’t put on the glaze & still tasted great. Moist & yummy!

  3. I made these today. Very good indeed. Will make again for sure.

  4. Delicious!!! Wondering though if they have to be kept refrigerated. Does anyone know?

  5. OMG these are amazing! Light and moist and the streusel topping makes them extra special. Made them today to use up some peaches that were getting a little too ripe. Used sour cream in the recipe instead of yogurt and didn’t put the glaze on them. Outstanding just like all the other recipes of yours I’ve made! Thank you xoxo

  6. These were excellent, I didn’t use the glaze because too much sugar for my grandchildren! They were amazing! Definitely make again!

  7. Could I use whole wheat flour instead of all purpose?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Gretha, 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!

    2. I always sub in a small amount of whole wheat flour when I bake so I used 1/4 cup whole wheat and the rest all purpose flour. The muffins were great. I imagine you could try 1/2 cup of whole wheat flour as well.

  8. Vickie Scott says:

    These were very yummy and didn’t take much time. I’m going to make another batch to freeze. My husband said they were better than Perkins mammoth muffins.

  9. Made these for the first time today to use up some leftover peaches from canning peach jam. Quick, easy, and delicious! Adding into my baking rotation for sure. The whole house smells awesome.

  10. I made these yesterday. Absolutely delicious! My only change was using Penzey’s Pumpkin Spice in the batter instead of the cinnamon and allspice. And I only put a teeny drizzle of the icing because I did not want them to be too sweet. Delicious!

  11. Just perfect and even more delicious the next day warmed a little in the toaster oven. Thank you for sharing another fabulous recipe! I will make this one again and again.

  12. Can this recipe be made into a cake instead of muffins?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Wendy, This recipe should fit nicely into a 9×5 loaf pan. Bake at 350F and I’m unsure of the exact bake time needed but it will be much longer. Let us know if you try it!

  13. Made today with fresh peaches. Made 12 humongous muffins! Next time I’ll make smaller ones. These overflowed the pan at the top. They structure was so light that I really had to let them cool for about 20 minutes so they wouldn’t break apart coming out of the pan. Likely will use liners next time. My glaze came out more like icing so I thinned it. Probably skip it next time. Delicious and will make again using a bit of almond extract as some one suggested. Thanks!

  14. I love these muffins and received grand accolades from the family. I froze half and when we ate them at a later date, they were just as delicious.

  15. Sharon MacDonald says:

    Can you use chopped canned peaches if you don’t have fresh!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon, you can use canned peaches. Rinse and blot them before adding to the batter.

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