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 Blueberry 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.


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


  • 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. Those peaches look SO good, Sally! I love peaches/nectarines; they are so incredibly flavorful. I imagine they make these muffins wonderful 🙂 I hope you had a great Fourth of July!

  2. Oh Sally, these are beautiful peach muffins. I always just make blueberry muffins! Peach! Why not I say?

    And when I sniff these coming out of the oven how will I stop myself from picking off the crumb topping? [save me from myself please]

    I’m most intrigued by the vanilla glaze topping, cannot wait to give it a whirl =)

    1. I wish I could help save you from picking off the crumb topping… that’s exactly what I do! Let me know how you like them.

    1. Wow! This DOES look good. I wanna go into my kitchen now and make a paleo/trim healthy mama version of the Delish. If only I had peaches. 🙁

      From your whole food-y!
      Janie Lynn

  3. Great recipe, those muffins are looking so delicious! I’m in the Netherlands and we don’t celebrate the 4th of July, but I did bake a chocolate cake to celebrate my weekend :).

  4. I needed these in the airport this week! I wanted a fruity muffin and the strawberry muffin I got had maybe one strawberry in it…give me the fruit!

  5. Oh, Sally, I really do dislike biting into a muffin and it only containing one or two blueberries or peach slices. These definitely are not that, no way! As always looks amazing. 🙂

  6. My 4th was a lot of fun! And the blueberry lemon pie bars I made with your shortbread crust? A hit. My brother-in-law actually said “OMG this crust is so good!”

    I pick off my streusel topping and save it for last. Pull the muffin top off, take off the streusel, eat the muffin, eat the top, eat the streusel. BOOM. Best way. As always, these guys look super tasty!

    Good luck this week. Moving is.the.worst. But you’ll get through it and be baking in your double oven in no time! 😉

    1. Thanks Lynn – I’m just ready to be SETTLED and not have to go through with the actual unpacking stuff. It will all be worth it though. I’m glad you had a great 4th! I have to try my cheesecake bars with the shortbread crust. I knew those would be a hit!

  7. Mmm rich, juicy peaches. Summer in a muffin pan! No one else over here likes peaches like I do, so I guess I’ll have to eat these muffins by myself. No problem… 😉

    Hope you did have a great Fourth of July!

  8. The muffins look awesome, Sally!! Perfect fuel for moving if you ask me! Good luck this week. Moving is always hard, but I normally like the outcome!

    1. I’m just ready for the outcome… now! I’m looking forward to getting settled in. Hope you had a great 4th!

  9. These look very good!
    Our 4th was a very relaxed day and we visited with my sister, who flew in from Colorado. We have not seen her in a while, so it has been a very fun little visit!
    Thank you for asking! Have a very fun and enjoyable week! 😉

  10. I love summer fruits. I wish I could just buy a freezer to fill ENTIRELY with summer fruits for the winter. They never taste the same at the grocery store in the winter. Sigh. Plus, it’s always fun to go strawberry, blueberry, peach, etc. picking at a local orchard!

    These look delish! I like the fact you used a lighter; fluffier muffin recipe instead of something more hearty. It helps make you feel lighter eating it ;o)

  11. This looks like the perfect peach muffin, Sally! I especially love the vanilla glaze on top. Makes these little cuties extra delicious!

  12. YUM! I looove peaches so much and I’m also a crumb/vanilla addict so these are basically my dream muffins 🙂

  13. 33% isn’t bad! Especially if streusel is involved. And it wasn’t humid in DC/Baltimore this weekend, either!
    Hope the packing is going okay! If not, you have cupcakes…er, I mean, muffins! 🙂

    1. Wasn’t the weather perfect this weekend Mir? No humidity! I spent a lot of it outside and I hope you did too!

  14. Sally they’re gorgeous and they are SO YOU! I know you love peach and mango desserts, and crumble topping (me too, and I mean who doesn’t!) but these just scream…you! Sounds like your weekend has been good. Mine too – only did a photo shoot on Thurs & Sat, (not Fri or Sunday) and for me normally those are big cooking and shooting days so taking a couple off has been nice. I feel like such a slacker, but in a good way 🙂

    Your muffins would be perfect at any summer party! Pinned 🙂

    1. I’m glad you took some time off Averie! You deserve it! I like to shoot on the weekends too. They always seem to be the sunniest days… that I need to spend inside behind the camera lol.

  15. The ONLY reason I don’t pick the streusel crumb topping off first is that I want it around for my last bite! So, I pace myself with my favorite part of any muffin…the crumb topping! I’m making these today because I love peaches and they are an excuse to make…you guessed it…more streusel crumb topping, which I eat much of out of the bowl! That’s why I at least triple it! Perfect for a rainy Sunday here in Florida! After a day of great food and a pitcher of your Sparkling Fruit Sangria, we watched fireworks under an umbrella, rain and all. But with family together, it didn’t matter! It was beautiful! Then, home for root beer floats… a 4th of July tradition for us! Good luck with packing! Sparkling Fruit Sangria might help!

    1. Theresa, your 4th of July weekend sounds amazing! I didn’t get a chance to make my sangria this weekend… I wish I had! Tripling the crumb topping sounds like something I need to start doing lol.

  16. Sally these look so good! I love a streusel topped muffin and I am pretty obsessed with peaches!

  17. I love peaches, but we have plums on hand right now actually. They’re both stone fruits… Hmm… I bet it would work just the same. And I bet it would be just as divine! Hey, any excuse to have crumb topping is fine by me!

  18. I can’t wait to make these! If I want to add some blueberries in this, should I sub out some of the peaches?
    Thanks girl for your amazing recipes!! Everytime I bake one, my friends go crazy and I always send them to your site!
    Stay groovy! xoxo

  19. I really love peaches at the moment and your streusel muffins look so yummy! I use some peaches everywhere currently, in the salad or in cookies-they taste delicious! Thank you for another favorite streusel recipe!

  20. Peach treats are the epitome of summer, and I just love how many you packed into these muffins Sally! I definitely pick off the streusel too, but I don’t eat it first… I save the best for last! (Yes, I’ve done that since childhood. No, I’m not stopping any time soon.) 😉 And good luck with moving on Tuesday!!!

  21. It doesn’t get any better than this Sally 🙂
    And then you add glaze. Glaze is literally and figuratively the icing on the cake, or er, muffin.
    Glad you had at least a 33% awesome weekend. I was thinking of my friends in the USA on our Saturday and madly paging through instagram for updated fireworks photos. Good luck with the rest of the packing. If it gets too bad, have a muffin break 🙂

    1. Thanks Amy – I am swimming in boxes right now! I’m excited to have moving over with. The fireworks were beautiful this weekend! You would love these muffins, you have to try them.

  22. I have to try to make this Gluten Free (ick) have you tried anything like this? I wish I could just go back to normal… oh and I would eat this from the bottom up saving the top for last because it looks AMAZING!!!!

    1. I’ve never tested this to be gluten free (I avoid GF flours) – you can check out my naturally GF recipes if you’d like:

1 2 3 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally