Peach Streusel Muffins

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.

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 and I make sure to include them all in our peach quick bread, 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, at room temperature
  • 1 and 1/2 cups peeled, chopped peaches (3 small 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. These muffins are fantastic! I just made them today with some local peaches I picked up at the farmer’s market… divine!

  2. Sally,

    I made these muffins last week and they were A-H-M-A-Z-I-N-G! Peaches, cinnamon and streusel topping….perfection. The muffins had so much flavor in every bite. These were hands down the best muffins I have ever made. I couldn’t believe that I baked them 🙂 Thank you so much for this recipe.

  3. Sally, these muffins are delicious! I think I may have to eat them all. What a great way to use up my summer peaches! Thank you.

  4. I absolutely loved these! I have been eying this recipe for days. I live next to a fruit farm that sells the absolute BEST peaches, and I used theirs in this recipe. This was divine! One tip though, if you have the heavy cream, use it. I think it makes the icing thicker. I only used milk and it was very transparent. It was delicious, though! Great recipe, Sally!

  5. The only word that adequately describes these yummy muffins is marvelous! I made them today and they puffed up so nicely and smelled heavenly! I have six peach trees in our back yard and I am scouring recipes for ways to use up all these peaches. This recipe was sensational. Thanks for sharing, Sally.

  6. Wow! I made these muffins on Friday and they were out of this world. They should have a warning label. “May cause fluctuation in waistline, eat responsibly.” Everyone raved about them. This is hands down my favorite muffin recipe ever! Thanks so much Sally. 🙂

  7. Sally, you’ve done it again! These muffins where ahhhhh-mazing. Used fresh peaches from my produce box I get delivered weekly.
    But, by about day 3 sitting out- they started to smell rotten/sour. What gives?

    1. I’m so glad you love their taste, Holly. But hoh my! That is so strange. I’ve never had that happen before. Mine usually don’t last that long and I freeze any leftovers.

    2. Jamie Cassidy~Voluntown Housewife says:

      I had the same thing happen which is was a total bummer as I love these muffins!! Lesson learned…next time I will be sure to keep them in the fridge or freezer!! 

  8. One of the best muffin recipes I’ve ever found! Just made them this morning, outstanding!

  9. I just got back from a vacation in Savannah, Georgia and stopped by a road side stand on the way home to pick up some Georgia peaches. I did a search on Pinterest to find a peach recipe to use them in and I ran across this one.

    This is the best muffin recipe I have make…EVER! I have been trying different muffin recipes over the last year and kept having the same problem of a “heavy” muffin, not the cake like ones that I was striving for and certainly not the ones that rise the way yours does.

    I am your newest fan. I love the way you give tips along with the recipes too. They help me avoid problems and figure out what I did wrong in some of my other baking mistakes. I love to try new recipes. I can’t wait to try more of yours.

    Thank you for sharing your “baking addiction” with other addicts like me!

  10. I made these last night and OMG they were to DIE for!!! My hubby and daughter couldn’t get enough!!! Thanks for sharing!

  11. Hi Sally,

    I am a big fan. Attempted the apple streusel muffins and soft chocolate chip cookies with good success.

    I am wondering if i would be able to substitute peaches with mangoes?

    Anyway attempting it this evening! Wish me luck ;p

    1. absolutely!

  12. Hi Sally,
    Have to say these are my new favourite muffins!!! I bake for my school’s morning meeting every other week so I am constantly looking for new recipes. Comments from staff and my boyfriend – “these are the best muffins ever”!!! I have made them twice this week already!
    Simply delicious!!! I love when some of the topping spills over onto the pan and makes a crusty mess!
    Thank you for this delicious recipe – I have printed the apple one and will be making this for the next meeting!

  13. Christina T says:

    If I dont have yogurt, what can be substituted?

    1. Sour cream works!

  14. Sally–loved the photos of your muffins which made me want to make these.  Couple of question for you:  Did you use all the batter for 12 muffins? I did and the muffins cups were extremely full so when baked, the overflowed some and didn’t look s pretty as yours.  Perhaps your muffin tin has larger sized cups? Secondly, my crumb topping was not as dry/crumbly as your seems prior to baking.  Not sure what went wrong there as I used your exact measurements. 

    1. Hi Laura! I use my standard muffin pan. If your muffin cups are WAY too full, you can use a second tray and fill a few more cups to yield a few more muffins. Instead of melted butter in the streusel, you can try cutting in cold butter. The streusel will keep its shape a little better.

  15. Oh my gosh Sally these look to die for!  Absolutely gorgeous!  I am saving a bunch of your muffin recipes and am planning to bake them for my nearest shelter!  I’m so excited!  Would this recipe work with strawberries too?  

    1. Such a sweet gesture Racquel. You can use strawberries in these muffins, yes!

  16. Already made three batches in two days.  Nothing more can be said except FANTASTIC. My grandmother came from the south and said she hated to admit it but yours are better.  Question please, can you freeze these, if so before you bake or after. Have an abundance of  peachess and don’t want to loose a one.  Thank you for the recipe, and looking forward to your answer so I can move on.  Again thank you.

  17. My daughter and I loved these muffins they were gone faster then we could make them.   We want to use apples since it is apple season, but they may be drier then the peaches.   Does anyone have any tips on what to do with the apples prior to adding them to the batter.   Thanx will take any advice.   Marianne

    1. Here’s my exact recipe using apples– you’ll both love them:

  18. These muffins were fantastic!  I’ve made several of your muffin recipes before (all delicious) and I think these are my favorite.  They are so light and moist as well as incredibly flavorful.  I used frozen peaches since they aren’t in season yet, but I really want to try them again when they become in season!  =)

  19. Sally, thanks so much for this great recipe, and your wonderful posting of pictures! I tried this last night when I found my peaches were getting ripe fast, and knew if I didn’t do something with them, I would lose them in a couple of days. I added two small mangoes that were in the same boat. The cake part was so fluffy and soft, while the streusel was yum and crunchy.  I decided to leave off the glaze, because I thought they were perfect as is, and I didn’t want to risk the loss of that crunchy topping. While the mango out-flavored the peaches, it was still delicious. Thanks again, I’ve already stored your recipe. My wife will undoubtedly have some very happy coworkers today! Have a great weekend! 

  20. I LOVE peaches and I’m going to try out this recipie and make a batch for my coworkers! Can you offer any advice on adjusting baking temp/time to make mini muffins as opposed to full size??

    1. Hi Katie! I would bake them at 350F– bake time would be about 12-13 minutes.

  21. Hi Sally!! I love love love these muffins. Just out of curiosity, could I make this in a bread pan instead of a muffin pan? If so, what would you change? I am assuming the baking time would increase to maybe 45 mins? Let me know if it would work!

    Thank you!!!!

    1. The baking time would be longer, but that’s all that would change. Bake the loaf at 350F and I’d say at least 45-50 minutes.

  22. The muffins are delicious ! Can I put this batter in a loaf pan instead of muffin tins??

    1. Definitely! Would be a tasty loaf.

  23. Could you switch out blueberries for peaches or another fruit??

    1. You can use any fruit, yes!

  24. I just made the peach muffins and they are the best muffins I ever had!  My whole family loved them.  I did not make the glaze, I thought they were sweet enough.  Thank you for sharing.

  25. Angelica Aguilera says:

    Hello sally. Can I use canned peaches or are they too moist? 

    1. Absolutely! Maybe chop and blot them a little bit with a paper towel before adding.

  26. Whenever I want a great recipe to serve to the ladies in my Bible study or to make for the men who come to our men’s prayer breakfast, I go to Sally’s Baking Addiction first. Your recipes are yummy and easy to make. I will be trying the Peach Strusel Muffins with the peaches we brought back from Holmes County (Amish Country!). Your site is homey and comfortable…like being in the kitchen with your grandma. My 8 yr old granddaughter wants to learn how to bake, so I will be making several of your recipes with her. Thanks!

  27. I made these today with peaches fresh from the tree. I must say these are the most divine muffins I’ve ever eaten! thank you for this recipe!

  28. Meghan Martelli says:

    Oh no! My wet mixture is curdling! I’ve triple checked…not sure what went wrong? Any suggestions?

    1. The muffins should still taste ok. In the future, make sure all your ingredients (eggs, yogurt, milk) are at room temperature.

  29. I loved these muffins, especially the topping. They were a big hit with my family! I used a pampered chef stone muffin baking pan and had trouble getting them out without the muffins sticking to the bottom. I sprayed the stone with pam cooking spray before baking. Have you ever used a stone pan with this recipe? Any recommendations.

    1. I haven’t– sorry! I’m glad you enjoyed them. My only suggestion would be to grease and lightly flour them. Or use liners.

  30. These muffins were SO yummy!! Made them yesterday, but I just ate two with my morning coffee.  Heaven.

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