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. Could I use whole wheat flour instead of all purpose?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Gretha, 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!

    2. I always sub in a small amount of whole wheat flour when I bake so I used 1/4 cup whole wheat and the rest all purpose flour. The muffins were great. I imagine you could try 1/2 cup of whole wheat flour as well.

  2. Vickie Scott says:

    These were very yummy and didn’t take much time. I’m going to make another batch to freeze. My husband said they were better than Perkins mammoth muffins.

  3. Made these for the first time today to use up some leftover peaches from canning peach jam. Quick, easy, and delicious! Adding into my baking rotation for sure. The whole house smells awesome.

  4. I made these yesterday. Absolutely delicious! My only change was using Penzey’s Pumpkin Spice in the batter instead of the cinnamon and allspice. And I only put a teeny drizzle of the icing because I did not want them to be too sweet. Delicious!

  5. Just perfect and even more delicious the next day warmed a little in the toaster oven. Thank you for sharing another fabulous recipe! I will make this one again and again.

  6. Can this recipe be made into a cake instead of muffins?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Wendy, This recipe should fit nicely into a 9×5 loaf pan. Bake at 350F and I’m unsure of the exact bake time needed but it will be much longer. Let us know if you try it!

    2. Very moist, nice recipe. Not a pronounced peach flavor in spite of all the peaches. I’ll use peach yogurt next time to amp up the peachiness

  7. Made today with fresh peaches. Made 12 humongous muffins! Next time I’ll make smaller ones. These overflowed the pan at the top. They structure was so light that I really had to let them cool for about 20 minutes so they wouldn’t break apart coming out of the pan. Likely will use liners next time. My glaze came out more like icing so I thinned it. Probably skip it next time. Delicious and will make again using a bit of almond extract as some one suggested. Thanks!

  8. I love these muffins and received grand accolades from the family. I froze half and when we ate them at a later date, they were just as delicious.

  9. Sharon MacDonald says:

    Can you use chopped canned peaches if you don’t have fresh!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon, you can use canned peaches. Rinse and blot them before adding to the batter.

  10. Janie Gautier says:

    Could this recipe be made in a loaf pan? (Life making bread) If so, how long would I cook? Can’t wait to try this recipe. Also, Could I use frozen or canned peaches if fresh are not available?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Janie, This recipe should fit nicely into a 9×5 loaf pan. Bake at 350F and we’re unsure of the exact bake time needed but it will be much longer. You can use frozen or canned peaches if needed. For frozen, do not thaw. For canned, rinse and blot them before adding to the batter. Let us know if you try it!

  11. Madeleine Cogbill says:

    Can you use frozen peaches in this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Madeleine, you can use chopped frozen peaches – do not thaw.

  12. Would strawberries work instead of peaches? (Minus the cinammon and allspice)?

    1. Trina @ Sally's Baking Addiction says:

      Sure! Or you may love these Strawberry Cheesecake Muffins as well!

  13. I used GF all purpose flour with these and they still came out amazing!

    1. Amy Salowitz says:

      Did you add any extra liquid to the GF version?

  14. So, so good!
    Took some extra effort…first batch of peaches ( early May) did not peel well so made a quick trip to the grocery for BETTER peaches.
    OK. All set now. Arrived at the step to add yogurt. Oh-oh my yogurt is spoiled. Back to store
    End results. Perfect muffins worth the extra effort!!!

  15. Can this recipe be used for Jumbo muffins? TY!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amanda, absolutely! To make jumbo peach muffins, we recommend following the same baking times/temperatures for these jumbo blueberry muffins.

  16. Lesia Carter says:

    These are delicious! Made for my mom while she was visiting and she loved them. Thank you for the recipe, it’s a keeper!

  17. Claire Russell says:

    I don’t have any milk in the frig. Can I use heavy cream?

    1. Trina @ Sally's Baking Addiction says:

      Hi Claire! We haven’t tested this muffin batter with heavy cream so can’t say for sure – it may be a bit thick. You could try thinning out the heavy cream (1.5 Tbs water and 1.5 Tbs heavy cream) for a closer consistency to milk. Heavy cream works perfectly in the glaze. Hope this helps!

  18. Omg sooooo good

  19. Excellent!! Super moist and flavourful!

  20. Delicious! I added 1/2 teaspoon almond extract and next time, I’m going to increase it a bit just to further enhance the wonderful peach flavor.

  21. Barb Haraldson says:

    These were so good! Grandson loved them. Will be making again

  22. How can I improve the peach flavor in the muffins? I can’t find peach flavoring or concentrate in the store and the muffins didn’t have as strong of a peach flavor as I’d like.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jan, making sure the peaches are in season and ripe should help accentuate the taste. Otherwise, you might try searching online for a peach flavored extract.

  23. Made these this morning using the exact recipe (except I only had strawberry Greek yogurt in the fridge). AH-mazing!!!! Just absolute perfection.

  24. Can I please use white peaches for this or other peach dessert recipes you posted? I bought a box of it today and i don’t have any yellow ones at all.

    1. Trina @ Sally's Baking Addiction says:

      Hi Veronica, we don’t see why not!

  25. 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. No streusel or glaze needed.

  26. Gail Gilbert says:

    I made these with a combination of nectarines and peaches. They came out delicious! This recipe is similar to your apple crumb muffin – when I make these my granddaughters request more. I expect to have the same reaction to these.

  27. Kathryn Reed-Garrett says:

    These were delish! I used 1c fresh peaches and .5c blueberries and made them in a mini loaf pan (+3 large muffins) will absolutely make them again!

  28. A friend gave us a large number of peaches so of course I came to Sally’s for help! I made these muffins along with several other peach recipes from Sally’s (did I say there were a lot of peaches). All came out beautifully and delicious!

  29. Hi Sally!! I can’t wait to try this recipe! Unfortunately I don’t have ground allspice where I live. What can I use instead?
    Thank you so much ☺️

    1. Trina @ Sally's Baking Addiction says:

      Hi Claudia! You can leave it out or replace with cinnamon.

      1. Thank you so much

  30. Great recipe, wonderful flavor. I was quite worried when I added in the yogurt, eggs and vanilla. The mixture looked curdled, almost threw it out and decided to mix it together. Once the dry ingredients were added, it was fine and tasted fine as well. Will definitely make this again.

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