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. Oh man–yesss, peach cornucopias! I just bought a huge batch but realized we have tons of free ones at work, so I won’t be getting to them in time. TGI peach season! I love ogling at the texture and lovely lighting of your photos here. Thanks, Sally–and glad you had a good (and productive) long weekend!

  2. Hi Sally,
    Does the recipe lend easily to doubling?
    It looks so awesome, I want to hand enough to freeze for later.

  3. These muffins look amazing Sally. Wish I had one right now with a cup of coffee. My 4th didn’t go as planned. I wound up in the E.R. after a hard fall on a sidewalk. Not the way you want to spend the holiday!

  4. Hi Sally,
    These muffins look amazing!! Can’t wait to try them, although i think i’ll sub the peaches for mangos…. (i’m obsessed with mangos). For 4th of July i made your salted caramel chocolate chip cookies. SO FREAKIN GOOD!! My new favorite for sure….:) Everybody loved them! Good thing i bought extra rolos……must make again VERY soon…. Your recipes are always spot on! Thank you so so much….
    Good luck with the move this week. And enjoy your new home…..:)

    1. I loooooove mangoes Austria. One of my favorite foods in the world. Just had one earlier, actually. They would be dynamite in this muffin recipe! Thanks for the good luck wishes. Not looking forward to unpacking!

  5. Hi Sally,

    We kept our actual 4th low key because we headed to OC, NJ on the 5th for our annual vaca. (My daughters and husband love the shore; me, not as much. I hate sand–so gritty, sticky, mess. At least there’s ice cream!!!) Because of the hurricane, they rescheduled the 4th of July fireworks for the 5th so we were lucky to see the fireworks from the boardwalk that night.

    These muffins look delicious; I can’t wait to try them. When I bake flavored baked goods that call for yogurt, I love using the matching-flavor yogurt (in this case– peach!) Do you ever do that? I know that it adds a little sugar, but I’ve never found it to be an issue. Have you?

    Also, I’m excited to report, your cookbook is scheduled to be delivered to my house today. When vaca is over, I sense a baking blitz… haha.

    Packing is stressful for sure, but can be a fun way to assess all the stuff you’ve accumulated over the years and decide if you feel like carting it to another abode. What will make the cut??? 😉 Good luck!

    1. Hey Natalie! Sometimes I do use flavored yogurts for my baked goods – like strawberry yogurt in my strawberry cupcakes. Works like a charm! These muffins would be fantastic with peach flavored yogurt. Great suggestion. I can’t wait for you to get my cookbook! And I’m so glad you got to catch the fireworks on the 5th. Enjoy the rest of your vacation… wishing you lots of ice cream!

  6. Girl these muffins are INSANE!!! I literally just made a coffee cake with the streusel topping and I know yours is just absolutely perfect. I want a bite out of that first muffin. Amazing!

    1. Jocelyn, I am dying for a huge slice of your fresh peach pie right now. 🙂 You’re the peach queen. I knew you’d love these muffins.

  7. Sally, is this even legal in the morning?? No because I might have breakfast a few time with this recipe!
    Seriously, those pics are quite sharp, I can almost grab a crumb from the top of the muffins…
    Mhhh… Self control.

  8. I had such a food filled weekend on Cape Cod. One of our breakfasts included the peninsula’s famous melt-aways; huge buttery pastries with a simple glaze on top, everyone loved them.. next year I’ll be sure to serve these muffins!

  9. Yum! What a great breakfast. It’s so sad when fruit muffins don’t have enough fruit. These muffins definately don’t have that problem 🙂

  10. These muffins are fantastic! I just made them today with some local peaches I picked up at the farmer’s market… divine!

  11. Oooo my! These peach muffins look scrumptious. I can’t wait to try them.

    We had bad weather most of the day on the 4th of July. Then around 5:00 pm the skies started to clear. We traveled to lower Manhattan to watch the Macy’s Fireworks. They were spectacular! The following day, we left for the beach and enjoyed 2 amazingly beautiful days. We visited with family and childhood friends. It was a wonderful weekend.

      1. You should definitely plan to attend the NYC fireworks. They are spectacular! I made your Peach Streusel Muffins yesterday. My family LOVED them! Thanks for a terrific recipe. Do you add chopped peaches to the streusel topping?

      2. Nope, there aren’t any peaches in the topping. A couple little peaches were on top of the muffins so they show through the streusel.

  12. Hi Sally,
    Do you have any recipe ideas for a healthier peach muffin? I tried your zucchini bread recipe with the applesauce sub and used blueberries instead of chocolate chips and they were amazing. Do you have any thoughts for a healthier version of peach muffins? Love your recipes, they are all so good. I have tried some other online recipes and don’t have consistently good results like I do with everything on your website!

    1. Hi Robin. You can try this recipe and use peaches instead of strawberries and chocolate chips.

  13. 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.

  14. 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.

  15. 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!

  16. 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.

  17. 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. 🙂

  18. 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. 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!! 

  19. Hi This was my 1st recipe I made from your blog; I’m new. They were delicious!! Used fresh orchard peaches and they are delicious! Thank you!

  20. Made these today with fresh local peaches. They were SO good. However when I baked them they didn’t rise, the tops spread all over my muffin pan. Any ideas about the cause? I am at about 3500 ft. (Altitude).

      1. I was thinking that may be the issue. The baking soda is new but the baking powder is a little bit older. I guess I will have to make another batch, darnt 😉 My husband has devoured this and loves that they aren’t to sweet. Thank you!

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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