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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 and peach bars, 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 1x
  • 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

Reader Questions and Reviews

  1. Hi Sally I was wondering if I could replace 1 1/2 cups of peaches for 1 1/2 cups of peach puree.

    1. Hi Marcela, I haven’t tested these with puree. The batter might be too wet so it would take some additional recipe testing but let me know if you try!

      1. Hi Sally I decided to use your pumpkin cake muffin recipe and I replaced the pumpkin purée with the peach purée and I used different spices and a smaller amount of sugar, overall it worked out great!! They where so good!

  2. Another slam dunk recipe from SBA! Honnestly, I don’t even look at recipies on pintrest anymore I just look here. A perfectly soft fluffy muffin, but not sweet like a cupcake. Great for breakfast! And streusal!!!. Love love love

  3. I needed to make something with some extra peaches I picked and found this recipe. Wow! These are the best muffins I’ve ever had! So moist and delicious!!!

  4. Thank you for delivering another home run. I wanted to bake muffins for a friend who was hurt, turned to your website (as always) and discovered I had just what I needed for these. Delicious! Thanks again!

  5. Your recipes have always be so yummy. My daughter made and loved these muffins. Although my mouth is watering, I’m wondering how many calories are in one average size muffin ?

    1. Hi Emily, No need to double the recipe – Any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe! You can check out my Blueberry Muffin Bread for more tips 🙂

  6. Thank you! So the change in temp mid-way baking only applies to full sized muffins? Btw, I have your cookie book and have made tons of recipes that I bring into the hubby’s office. Everyone raves about them. Your recipes are fool proof!

    1. Hi Jennifer, that’s correct. The oven temperature adjustment doesn’t really make any difference at all if baking mini muffins. Thank you so much for baking my recipes and for this kind comment!

  7. Hi Sally,

    I have all ingredients but sour cream/yogurt. Is there anything I can substitute or omit?

    1. Sour cream/yogurt are the best for this batter, but you could try mashed banana or unsweetened applesauce instead.

  8. Hi Sally,

    I was wondering if substituting buttermilk instead of the mashed banana or the applesauce would work if I don’t have sour cream or yogurt. I definitely have buttermilk on hand. Please let me know what you think and I can go to the store if I really need to.

    1. Hi Kori, In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk.

  9. These muffins taste and look incredible! I used some of my Peach truck peaches to make them yesterday…might be the best muffin I’ve ever tasted. Seriously impressed

  10. Hi! If I wanted to incorporate whole wheat flour for a healthier base, how much would you recommend be whole wheat versus all purpose?

    1. Hi Meghan, You could use whole wheat flour but the muffins will be very dense and chewy. I recommend sticking to all-purpose flour. If you do want to try using whole wheat flour, I recommend starting with 1 and 1/4 cups all-purpose flour and 1/2 cup whole wheat flour, but we haven’t tested it this way. If you try it, let us know how it goes!

  11. Hi Sally! I’m loving your recipes! I was wondering, what’s the difference in taste from this recipe compared to your Peach Pie Muffins with Brown Butter Glaze? Thank you so much

    1. Hi Alice! These muffins are more buttery, while the brown butter version is more tender and moist from all the sour cream. There’s also quite a bit more cinnamon in the others. And, of course, there’s streusel on top of these. Let us know which you try!

  12. In several of your recipes with fruit, you say to use fresh or frozen. Not to thaw. Why would frozen not effect the cooking time? I just cannot understand how you can cook an item with fresh fruit for the same amount of time as a frozen. Please advise

    1. Hi Diane! If using frozen, I find the baked goods take on the longer side of the times given.

  13. The muffins were great. However, I could not imagine putting that much flour in the streusel topping . So I put a whole lot less in and still had more than enough for 12 muffins..
    I rewrote the whole recipe so the amount of each ingredient was beside what to do with them .. saved a lot of time looking back for amounts.

  14. Can I use regular salted butter for this recipe. We only have one store where I live and they are sold out of unsalted butter. I dying to make this recipe

    1. Hi Heather, If using salted butter simply cut the added salt in half (so use 1/4 tsp instead of 1/2). Enjoy!

  15. Sally, your recipes are The Best! Made these this morning for the first time and they were perfect. I used full-fat Greek yogurt and the muffins were incredible. Just curious – what difference would there be if I had used regular yogurt? Thank you!!

    1. Thank you so much. With this amount of yogurt, you won’t notice any difference between both varieties!

  16. These muffins are always a hit! I typically skip the crumb topping and everyone still loves them. However, I find that they start to go bad rather quickly even in the fridge because the dough around the peach chunks never seems to bake entirely. I have tried using firmer peaches in hopes less juice would come out of them, cutting them into smaller chunks etc, but nothing has resolved the issue. Do you have any advice Sally?

    1. Hi Elena! I’m so glad that you enjoy these muffins. They’re certainly a favorite! The crumb around the chunks of peaches tends to stay rather moist– a couple extra minutes in the oven won’t hurt. You can also blot the chunks of peaches with a clean towel before adding to the batter– just so they aren’t as wet.

  17. Great! Turned out beautifully. I reduced the sugar to half – worked well with the texture and it’s still sweet enough. Thanks a lot! 🙂

  18. Sally, I love your recipes, never had one fail. Question: Can these muffins be made in the jumbo size? If so, any change? We love your jumbo blueberry muffins.

    1. Hi Edna, so happy you’ve been enjoying our recipes. To make jumbo peach muffins, I recommend following the same baking times/temperatures for those jumbo blueberry muffins!

    1. Hi Lori, we haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!

  19. Hello – This recipe came out fabulous! Its perfect if you have some extra ripe fruit to use up. I do have a question about the frosting. Does it need to be refrigerated until you eat the muffins? Can the frosting stay on the muffins overnight/for a few days?

    Thank you!

  20. What are your thoughts on using silicone muffin pans or muffin liners? I’ve used them a few times on muffins and each time the bottom of the muffins did not bake all the way. I wasn’t sure if I just wasn’t baking them for long enough or if it’s the silicone that prevents the muffins from baking.

    1. Hi Zoe, It sounds like they just aren’t baked long enough. Silicone pans can vary in size so if yours are slightly larger they may just need an extra minute or two in the oven!

  21. I made a half batch of these muffins because there’s only 2 of us and, with the #Covid-19 pounds, we sure didn’t need 12 muffins. I followed the recipe except added a few scrapes of nutmeg because the nut was sitting there and screamed to be included in the flavor party. I used sour cream because that’s what I had on hand. The muffins were soft with a tender crumb. The glaze was very thick, like cinnamon roll glaze. They had a subtle spice cake flavor that married well with the soft burst of peachs throughout. Absolutely delicious. Comforting with a summer twist. I will make these again (maybe tomorrow).

  22. made these last night and they were amazing! I did not include the all spice and since I don’t eat dairy I used soy yogurt and almond milk. (I forgot to let the yogurt come to room temp so my wet batter started to separate but I still used it and didn’t notice a difference once they baked – so moist and delicious.) Hubby ate three of them in one sitting lol

  23. I made these and they are de- LISH-ous! I totally forgot to make the glaze, but they were tasty without!

  24. I just made these & we love them! Also, didn’t put on the glaze & still tasted great. Moist & yummy!

  25. OMG these are amazing! Light and moist and the streusel topping makes them extra special. Made them today to use up some peaches that were getting a little too ripe. Used sour cream in the recipe instead of yogurt and didn’t put the glaze on them. Outstanding just like all the other recipes of yours I’ve made! Thank you xoxo

  26. These were excellent, I didn’t use the glaze because too much sugar for my grandchildren! They were amazing! Definitely make again!

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