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:
“Sooooo good.”
“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. For an egg-free peach recipe, try my peach crisp.
- Sour Cream or Yogurt: The muffins are moist because we add yogurt or sour cream to the batter. just like we do when making peach cake and 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, commented: “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
Description
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.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
Muffins
- 1/2 cup (8 Tbsp; 113g) 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
Instructions
- 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.
Notes
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- 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
These were excellent, I didn’t use the glaze because too much sugar for my grandchildren! They were amazing! Definitely make again!
★★★★★
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
★★★★★
I made these today. Very good indeed. Will make again for sure.
I just made these & we love them! Also, didn’t put on the glaze & still tasted great. Moist & yummy!
★★★★★
I made these and they are de- LISH-ous! I totally forgot to make the glaze, but they were tasty without!
★★★★★
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
★★★★★
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).
★★★★★
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.
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!
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!
★★★★★
Hi Stephanie! Glad you enjoy these muffins. I recommend refrigerating them.
Hi. I want to make these gluten free. Just substitute 1:1 GF flour?
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!
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.
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!
Great! Turned out beautifully. I reduced the sugar to half – worked well with the texture and it’s still sweet enough. Thanks a lot! 🙂
★★★★
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?
★★★★★
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.
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!!
★★★★★
Thank you so much. With this amount of yogurt, you won’t notice any difference between both varieties!
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
Hi Heather, If using salted butter simply cut the added salt in half (so use 1/4 tsp instead of 1/2). Enjoy!
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.
★★★★
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
Hi Diane! If using frozen, I find the baked goods take on the longer side of the times given.
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
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!
Hi! If I wanted to incorporate whole wheat flour for a healthier base, how much would you recommend be whole wheat versus all purpose?
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!
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
★★★★★
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.
Hi Kori, In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk.
Hi Sally,
I have all ingredients but sour cream/yogurt. Is there anything I can substitute or omit?
Sour cream/yogurt are the best for this batter, but you could try mashed banana or unsweetened applesauce instead.
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!
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!
How do you adjust the cooking time for mini muffins?
Hi Jennifer, for mini muffins – 350°F for about 12-14 minutes!
If I double this recipe, can it be made as a quick bread?
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 🙂
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 ?
★★★★
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!
★★★★★
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!!!
★★★★★
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
★★★★★
Hi Sally I was wondering if I could replace 1 1/2 cups of peaches for 1 1/2 cups of peach puree.
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!
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!