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.
- Sour Cream or Yogurt: The muffins are moist because we add yogurt or sour cream to the batter. just like we do when making 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, said: “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 (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spoon & leveled)
Muffins
- 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) 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.
- 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
Nice flavor. The muffins were rather wet and heavy by the second day. I wouldn’t make this recipe again.
★★
Lovely recipe.
I have always cut an X
In the bottom of the peach and dipped for about 1 minute in boiling or hot water. The skin just slides off.
I was taught this by my Mother when I learned to can fresh peaches we picked in the orchard.
You are my go to for baking recipes.
★★★★★
Way too sweet. Love the peach flavor but the next time I’ll cut the sugar(s) in half.
★★★★
Once again, Sally’s recipe is amazing! They disappeared so fast, I’m back to make a new batch.
★★★★★
Sally,
When you use fresh peaches in your peach muffin recipe, should you drain the juice from the fresh diced peaches?
Hi Linda, we don’t typically have to drain the juice from the diced peaches, but if you find them excessively juicy you can try lightly blotting them before adding to the batter.
Re: wet muffins
I did use paper towels to blot as much juice as possible. I would also suggest cutting the peaches into chunks about 1/2”. That will help the muffins hold together.
I got 18 muffins in my regular sized muffin tin. I did fill to the top but did not overfill the cups.
The bake times worked perfectly for me.
I baked these muffins this morning, with ripe juicy peaches. They baked up big, soft, moist and fluffy. They were redolent of allspice, but the peach flavor was absent in the finished product. Very disappointing.
★★★
Just finished baking these, they are fantastic….
★★★★★
Hi Sally,
Am I able to use canned peaches for this recipie?
Canned peaches shouldn’t be a problem! Blot a bit dry before using.
Just made these today with fresh peaches. They were delicious. Just the right texture and moistness. Definitely will be making these again. Your recipes are always spot on and never disappoint.
★★★★★
Delicious little clouds of Summer Peaches with a hint of Fall spices. My family agreed. Absolutely delicious. Thanks Sally!
★★★★★
Made this recipe for the 1st time last week. Followed the instructions completely, weighing all the ingredients. Did omit the icing.
They were perfect and baked up beautifully. This will be my “go to” recipe from now on.
I love the muffin mixture and spices…can we substitute blueberries?
Hi Letty, we’re so glad you loved these muffins! You can use blueberries, or any fruit.
Came out delicious! Burnt my tongue because I didn’t want to wait haha!
★★★★★
Amazing muffins! I love Sally’s recipes but have never left a review – I don’t know why because they are all fabulous. THis one, however, inspired me to post. Perfectly delicious with in-season georgia peaches! Thanks Sally!
★★★★★
This is such a perfect recipe!! First off, they were downright beautiful. High topped muffins, topped with a perfectly spiced crumb topping, and then a nice and bright vanilla glaze. Thanks for another outstanding recipe!!!
★★★★★
Hi, wonderful site! Quick question, could I add some rolled oats to these muffins, either in the batter or topping?! Thanks!
Hi Katie, we haven’t tested these muffins with oats, but I think adding some oats to the streusel topping sounds great!
Can I substitute apricots for peaches? Looking for fun apricot recipes since our trees produced a gazillion apricots this year and you can only make apricot cobbler so many times. 😉
Hi Elizabeth, you could definitely try that! Let us know how they turn out.
Hi Sally, I doubled this recipe exactly and used canned peaches dried with paper towels. It made 12 Jumbo size muffins perfectly. Everyone loved them. My question is, can I substitute other fruits, chocolate chips , raisins, apples, cranberries etc etc, same portion as peaches?
Hi Paula, absolutely. This recipe is based on our master muffin recipe that can be used to make any flavor you enjoy!
I followed the recipe precisely with one exception – I added roasted chopped hazelnuts to the streusel topping. This is a magnificent recipe.
You gotta trust the process with these muffins. I got a bit worried after I added the yogurt and eggs; the batter separated like when you add lemon juice to milk, but it all worked out in the end. I used stand-alone silicone muffin cups, which yielded 15 muffins. You’re going to think you made too much crumb topping at first, but again… trust the process, it’s a good amount.
I think this recipe would be equally delicious with all kinds of fruits, especially dark sweet cherries or apples.
My only critique of the recipe is that I wish it said to use frozen peaches in the ingredient list instead of in a footnote below the instructions. I used fresh peaches and didn’t see the note until I finished all the steps.
★★★★★
Hi Sarah, mine separated too, after the yogurt and eggs, but turned out great! At first, I thought I did something wrong, but went with it. YEAH!!!!!
I want to try these, but I only have access to canned peaches in my country. Would there be any changes if I used canned peaches?
Hi Mai, You can use canned peaches. Rinse and blot them before adding to the batter.
These were very good. I didn’t add the glaze, and thought the sweetness level was perfect. Another keeper from SBA.
★★★★★
So yummy. I added an extra peach and I little more cinnamon because I love cinnamon. I had the same experience of a little underdone though the toothpick was clean.
★★★★★
YUM! Haven’t made these but as a peach lover… DEFINITELY need to add these to my mile-long list of recipes to try from your blog! I check out your recipes every day and try to get inspiration. I get maybe too much! But I love doing all of your recipes, and they always turn out delicious. (except for when I made your tiramisu and accidentally put powder coffee instead of liquid… needed to eat it with ice cream). This week I made your GLazed Coconut Lime cookies. YUM! Made x8 the recipe and came with more than 128. Thanks so much!
These are delicious. I put tons of peach. The only thing. The tooth pick came out clean but the bottom of the muffins are kinda wet and sticky when I broke into them. It doesn’t taste bad, but does that mean it’s raw??
★★★★
Hi Dana! Did you add more peaches than the recipe calls for? The extra moisture from the peaches would make your muffins extra wet. Next time you can blot the chunks of peaches with a clean towel before adding to the batter– just so they aren’t as wet.
Could this recipe be baked as a cake, rather than muffins? – perhaps in a 9×13 pan?
Hi Jonnie, We haven’t tried this in a 9×13 pan, but you can use our handy Cake Pan Sizes & Conversions post to help calculate how much batter you would need for different size pans. Let us know if you try it.
Superb recipe. The whole family couldnt get enough of them. Absolutely delicious
★★★★★
Can paper liners be used instead of spray?
Absolutely!
Hi Sally! I LOVE this recipe but I remember it used to have buttermilk in it (not yogurt). Do you remember that? I had a paper copy of the recipe but then I accidentally threw it away . Do you have a muffin recipe with buttermilk in it? Could I sub the yogurt for buttermilk? I don’t always have yogurt on hand but I always have vinegar and milk . Hope you can help me! It’s my favorite recipe with the buttermilk !! TKS!
★★★★★
Hi Lisa! You might be thinking about these muffins instead? You can use buttermilk in those. For these peach muffins, you can substitute BOTH the sour cream/yogurt and milk for 1/2 cup + 3 Tbsp (about 160-165ml) buttermilk.
Thanks! In the same amounts meaning 1/2 c yogurt = 1/2 buttermilk? Tks!!!
Great recipe!
Love this rwci0e family favorite
★★★★★
Can you add more peaches. I made them according to the recipe and couldn’t taste the peaches except in a few of them. The muffin flavor and toppings were delish, but I wanted more peach taste.
You can add a few more peaches! You just don’t want the wet fruit weighing down the batter, leading to dense muffins. Starting with very ripe, sweet peaches is the best way to guarantee that sweet peach flavor shines through.
Can this recipe yield 6 jumbo muffins?
Hi Kim, absolutely! To make jumbo peach muffins, we recommend following the same baking times/temperatures for these jumbo blueberry muffins.
These muffins are delicious!! Thanks for the recipe!
★★★★★
Wonderful recipe! We made these GF and DF, using King Arthur’s GF flour. We did weigh the flour, so thank you for having that addition in the recipe! I did not add any extra liquid. However, we did add some extra peaches, about 1/2 a cup. Thanks for the recipe! This is a keeper!
★★★★★
Could you please tell me how you made it DF? I considered a plant butter or possibly stick margarine but I’d love to know what you used.
Hi Sharry, I made mine DF by using Earth Balance vegan buttery sticks, So Delicious unsweetened coconut milk and So Delicious unsweetened vanilla coconut milk yogurt alternative. They came out great! Hope this helps.
Please, what is “DF”?
Dairy Free
Hi Sally! I had a bag of sweet peaches sitting in the frig. I saw this recipe this morning and sitting on my counter is 24 Peach Muffins. You are Not good for my diet! My husband is waiting for them to cool off. I don’t think I will 24 anymore. Great delicious recipe! I followed it and did everything except the icing.
★★★★★