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. Can you use cupcake liners to make these?

    1. Absolutely!

  2. hi sally what can i substitute for allspice?

    1. You can leave it out or replace with cinnamon.

  3. can this be made as a bundt cake?

    1. I suggest making my peach Bundt cake instead 🙂

  4. These turned out AMAZING!!!  Thank you so much for sharing this recipe!

  5. 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!

  6. 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!

  7. Hi Sally, I want to make this awesome recipe but I only have canned peaches in heavy syrup. What should I do?

    1. Hi Tess! You can use canned peaches. Rinse and blot them before adding to the batter.

  8. This was a great recipe. Thank you

  9. 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!

  10. debby berteotti says:

    How do you freeze your peaches ? Ty !

    1. Hi Debby! I slice them up and freeze in a large zipped-top bag.

  11. I made these tonight and they were outstanding!!!!! Thank you!

  12. 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?

    1. Maybe only a minute or 2 longer. Chopped up, they’ll thaw/bake pretty quickly.

  13. 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!

  14. Did anyone else’s creamed sugar curdle with the eggs and yoghurt?

    1. Hi Shannon! That’s normal and to be expected from the varying textures. It all comes together when you add the dry ingredients.

  15. How would using peach yogurt work and than not add any peaches??

    1. Hi Cynthia! You can leave out the peaches and use peach flavored yogurt. The muffins won’t have a strong peach flavor though.

  16. I’ve made dozens of muffin recipes, this is by FAR the best recipe I’ve ever used!! So light and fluffy! Will definitely be making again!

    1. I’m so glad these were a hit, Jessica!

  17. Do the muffins need to stay refrigerated?

    1. I suggest refrigeration for best results!

  18. Can you use white peaches?

    1. Yes, absolutely!

  19. Marla greene says:

    Made this last night as a mini loaf. I made it with peaches, blueberries and raspberries. It was delicious!

  20. How would you suggest adjusting baking time for making these into 6 jumbo muffins instead of 12 regular sized?

    1. Hi Jennifer! I recommend following the same baking times/temperatures that are instructed for my jumbo blueberry muffins.

  21. Made these peach muffins today with peaches off my own tree. These have to be the best muffins I have ever tasted. Thank you so much!

  22. DELICIOUS and ADDICTIVE! It’s hard to eat just one! Thank you for another awesome recipe!

  23. Amazing recipe! Family and friends loved these. I have been looking for a good way to use some bruised/second peaches. So good…thank you for sharing!!!

  24. Hi Sally! I haven’t read through all the comments, so I apologize if you’ve already answered this question: I’d like to turn these into mini muffins. What would the baking temperature & time be? Thanks!

    1. For mini muffins – 350°F for about 12-14 minutes!

  25. This might just be my favorite muffin recipe of yours! They are so delicious with big chunks of sweet peaches. I’ve also added fresh blueberries in with the peaches for a fun twist. People rave about these when I make them. Thanks for the amazing recipe!!

  26. I told my husband these might be the best thing I’ve ever baked, and he laughed — until he tasted them. They are amazing!

  27. Loretta Faulkenberg says:

    These are amazing! Going to try apple also

  28. Is it possible to use tinned peaches, you can’t buy frozen here in Switzerland and they are out of season at the moment

    1. Hi Lesley, Peaches in a can are usually packed in a sugary syrup. You can certainly try to use them if you drain the syrup well but keep in mind they will be sweeter and likely softer. Let me know if you try it!

      1. I have made these with tinned peaches and they are wonderful! I drained them and patted dry with a paper towel (well, several). I also put a bit of plain batter at the bottom of each cup before mixing the peaches into the remaining batter to keep the bottoms from getting soggy from peaches sinking to the bottom. Yum!

  29. These are amazing! I can always count on a great recipe when its from Sally’s baking addiction!! Thanks Sally!

  30. These turned out perfectly first time made. I’m super impressed. Delicious, beautiful, and who doesn’t love a great streusel topping!? I did use tinned peaches (as someone was enquiring about above) and they worked just fine. Thanks, SBA! This recipe is a keeper.

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