This will become your 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.
Initially published back in 2014, this peach muffin recipe has stood the test of time. I make a point to bake multiple batches each summer, freezing extras to enjoy throughout the cooler fall months. Just a quick glance at the reviews tells me readers have the same idea:
“Super moist & flavorful.”
“Just absolute perfection.”
“Great recipe, wonderful flavor.”
You’ll Love These Peach Muffins Too:
Each bite is flavorful and textured with juicy peaches and crisp-crunchy brown sugar crumble topping. You know when you bite into a muffin and there’s about 2 pieces of fruit? Not the case here—these are packed with peaches. Cinnamon, allspice, and brown sugar add rich, comforting flavors. You can use fresh or frozen peaches, and the baked + cooled muffins freeze beautifully. For some wholesome flavor, you can even substitute 1 cup (125g) of the flour for whole wheat flour. Lots to love here!
Use This Top-Rated Muffin Batter Recipe
If you’re a regular reader, you might recognize this muffin batter. It’s my base muffin recipe for several muffin variations on my website, including blueberry muffins and apple cinnamon muffins. The carefully selected ingredients and ratio of wet-to-dry ingredients promises a moist, buttery, and cake-like muffin that’s still a bit denser than, say, vanilla cupcakes.
I heavily depend on this versatile recipe because it uses basic baking ingredients and holds up well to nearly any add-in. I like to change up the spices and ratio of brown and white granulated sugars depending on the flavor I’m baking. (For example, today’s peach muffins uses a higher ratio of brown sugar to white sugar compared to these strawberry cheesecake muffins.)
Key Ingredients in These Peach Muffins
The muffin batter recipe calls for 14 ingredients, which sounds like a lot, but they’re pretty much all basics like flour, baking powder, baking soda, salt, etc. Some notes:
- Cinnamon & Allspice: Both add exceptional flavor to your muffins. If you don’t have allspice, you can substitute in ground nutmeg, ginger, or even pumpkin pie spice.
- Softened Butter: A base of creamed butter and sugar (instead of using melted butter or oil) often helps achieve a soft, buttery texture. Make sure it’s proper room temperature butter.
- White & Brown Sugars: Both sweeten, and brown sugar also adds a little moisture & flavor. Feel free to use all brown sugar.
- Eggs: 2 eggs provide structure.
- Sour Cream or Yogurt: The muffins are moist because we add yogurt or sour cream to the batter. just like we do when making sour cream coffee cake. You can use either; full fat or low fat.
- Milk: Use whatever you have—whole milk, 1%, almond milk, buttermilk, oat milk, etc. You only need 2 Tablespoons, which is less than other recipes using this muffin batter. Peaches are very wet and using less milk keeps the batter thick and sturdy.
- Peaches: Peel and cut your peaches into small bite-size chunks. You need about 3.
Do I need to coat the peaches in flour before adding to the batter? No, that’s not necessary here because the muffin batter is so thick. The peaches easily stay scattered throughout the muffin and do not really sink.
Success tip for peeling and cutting peaches: Peaches are very wet, so wash and dry your hands, vegetable peeler, and knife often if everything begins to get a little slippery. I recommend doing the same when preparing peaches for peach pie and peach cobbler, too.
Streusel Crumb Topping
Crumb topping and muffins go hand-in-hand, so if you want to spruce the peach muffins up, add a spoonful to each before baking. The crumb topping uses some of the SAME ingredients you need in the muffin batter— very convenient! Some crumb toppings require cold butter and a pastry cutter to mix, but we’re using melted butter here, so just use a fork. It’s nearly the same crumb topping you use when making peach crumble pie.
My crumb topping advice: do not over-mix the crumb ingredients or else you will end up with paste. Keep it crumbly and press the crumbs slightly down into the muffin batter so it can stick.
Success Tip: How to Create the Perfect Tall Muffin Tops
For tall muffin tops, there are 3 directions to follow closely:
- Make sure your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way to the top with batter.
- Bake the muffins for 5 minutes at an initial high temperature, and then lower the temperature while keeping the oven door closed. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I recommend this in nearly all of these muffin recipes.
Don’t get nervous if some of the crumb topping melts down into the muffin batter—totally normal here.
Icing Is Optional
Vanilla icing is a lovely finishing touch and definitely gives the muffins a dessert-like vibe. You need just 3 ingredients: confectioners’ sugar, heavy cream (or half-and-half or milk), and vanilla extract. Whisk all 3 together and drizzle over your warm muffins. Feel free to skip the icing, and again, you can skip the crumb topping as well.
In fact, one reader, Pamela, said: “I made these without the streusel and glaze. They are wonderful! I did add a bit of coarse sugar to the tops. The muffin is simply heavenly on its own…”
More Muffin Recipes
I have dozens of muffin recipes on my site and in my cookbook! Here are a few favorites:
- Applesauce Muffins
- Morning Glory Muffins
- Banana Muffins
- Double Chocolate Muffins
- Zucchini Muffins
- Lemon Blueberry Muffins
Peach Streusel Muffins
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Buttery, tender, and moist, these peach muffins are topped with a brown sugar streusel crumb and sweet vanilla glaze. Both toppings are completely optional if you prefer plain peach muffins.
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1/2 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) plain yogurt or sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 Tablespoons (30ml) milk, at room temperature
- 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
- Freezing Instructions: Muffins freeze well for up to 3 months. It’s best to freeze the muffins without the icing and add the icing after thawing and before serving. (Freezing them with the icing on is completely fine, but the muffins taste better with fresh icing.) Thaw muffins in the refrigerator or at room temperature before icing/serving.
- Yogurt or Sour Cream: You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. The same amount of unsweetened applesauce or mashed banana may also be used if needed.
- Milk: You can use any milk, dairy or nondairy.
- Frozen Peaches: You can use chopped frozen peaches—do not thaw. Extend total bake time by 1–2 minutes.
- Jumbo Muffin Pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30. Makes about 6.
- Mini Muffin Pan: 350°F for 12–14 minutes. Makes about 36–40.
- Quick Bread: This butter-based recipe isn’t ideal to turn into a quick bread because of the heavy, wet peaches. However, a slightly different oil-based batter yields wonderful results, so use my Peach Quick Bread recipe instead.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about room temperature ingredients in baking.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Keywords: peach muffins, peach streusel muffins
Reader Comments & Reviews
These muffins were SO yummy!! Made them yesterday, but I just ate two with my morning coffee. Heaven.
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.
I haven’t– sorry! I’m glad you enjoyed them. My only suggestion would be to grease and lightly flour them. Or use liners.
Oh no! My wet mixture is curdling! I’ve triple checked…not sure what went wrong? Any suggestions?
The muffins should still taste ok. In the future, make sure all your ingredients (eggs, yogurt, milk) are at room temperature.
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!
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!
Hello sally. Can I use canned peaches or are they too moist?
Absolutely! Maybe chop and blot them a little bit with a paper towel before adding.
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.
Could you switch out blueberries for peaches or another fruit??
You can use any fruit, yes!
The muffins are delicious ! Can I put this batter in a loaf pan instead of muffin tins??
Definitely! Would be a tasty loaf.
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!
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.
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??
Hi Katie! I would bake them at 350F– bake time would be about 12-13 minutes.
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!
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! =)
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
Here’s my exact recipe using apples– you’ll both love them: https://sallysbakingaddiction.com/2014/06/10/glazed-apple-crumb-muffins/
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.
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?
Such a sweet gesture Racquel. You can use strawberries in these muffins, yes!
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.
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.
If I dont have yogurt, what can be substituted?
Sour cream works!
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!
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
I made these last night and OMG they were to DIE for!!! My hubby and daughter couldn’t get enough!!! Thanks for sharing!
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!
One of the best muffin recipes I’ve ever found! Just made them this morning, outstanding!
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?
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.
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!!
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. 🙂
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.
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!
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.
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.
These muffins are fantastic! I just made them today with some local peaches I picked up at the farmer’s market… divine!