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. Just made a batch of these amazing peach muffins. I didn’t put the glaze on them because I was just out of confectioners sugar. Turns out I didn’t need it.  My Hubby loved them! I plan on making a second batch tonight.
    I will definitely be making lots of these.

  2. 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

    1. Here’s my exact recipe using apples– you’ll both love them:

  3. I love these muffins! I have two huge peach trees in my yard and each year I look forward to making these with my fresh peaches! I just made spicy peach stuffed beer pretzels with my peach along with your muffins!! I shared a link to these muffins on my blog!!
    I can’t get enough of them! I did have the same problem that a few others had with leaving them out. They got went rotten but I think if I had put them in the fridge they would have been fine!! 

  4. Hi Sally! I really love your blog, I’ve been baking your cookie for Christmas presents and everyone has loved them. Just wondering, is it possible to omit the yogurt in this recipe and in your donuts? And what would be a good substitute for applesauce? Thank you

    1. Instead of yogurt in my baked donuts– how about sour cream, buttermilk, or mashed banana? A substitute for applesauce really depends on the recipe and other ingredients in that recipe. Oil, melted butter, mashed banana, or yogurt work instead of applesauce in some cases.

  5. Hello sally , 
    It is always a pleasure to take a nice trip through your blog during the breakfast time in work lol . 
    The thing is i am absolutely craving these lovely muffins . Can you pls tell me if i can use a whole wheat pastry flour since i have got one and i like to try it ? Would it be a more softer and moist than the AP . And if so should i use the same proportion of the flour and continue with the rest of the recipe as it is . I am waiting for your respond as i need to make them right after going home 🙂 wish you all the best . Thanks a lot 

    1. I’d use the same amount of whole wheat pastry flour– without changing anything else in the recipe. I’ve done it with other variations of this muffin and they’re just as soft. (Maybe a tad softer.)

  6. 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!  =)

  7. 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! 

  8. 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??

  9. These sound amazing! I can’t wait to try this recipe out and may sub some peach yogurt, as some commenters have asked. Thanks, Sally!

  10. Peach streusel muffins are superb. The streusel stays on and does not crumble when cutting! Excellent texture. 

  11. 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!

    Thank you!!!!

    1. 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.

  12. So so amazing!! Just made them this morning and they puffed up into beautifully delicious muffins! Definitely my favourite peach muffin recipe EVER. Thanks!

  13. 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.

  14. 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!

  15. 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!

      1. Thank you!!! All but the yogurt were at room temp. That must have been the problem. They did still come out great, few! Yummy recipe, thanks!!

  16. Hi Sally,

    I made this earlier this afternoon. Both my hubby and I absolutely loved it! Thank you so much for all your amazing recipes 🙂

    Cheers from Melbourne, Australia

  17. 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.

    1. I haven’t– sorry! I’m glad you enjoyed them. My only suggestion would be to grease and lightly flour them. Or use liners.

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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