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.
I originally published this recipe in 2014 and have since added new photos and more helpful success tips.
Over many years and many (many) batches, 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:
One reader, Crista, commented: “These were amazing! Easy to make and gone by the next day. My picky 7-year-old who doesn’t even like peaches loved these! ★★★★★”
Another reader, Emma, commented: “Super excellent recipe!! Muffins are a challenge for me, and this recipe and baking strategy worked a charm! ★★★★★”
And another reader, Paula, commented: “Bravo!! This recipe is easy to follow and the muffins are a heavenly summer treat! My brunch guests LOVED them and I’m buying more peaches to make again! ★★★★★“
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. If you love these flavors here, you’ll love them together in my apple pie recipe, too.
- 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 fresh 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
- Lemon Poppy Seed 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 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
- 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
- 2 Tablespoons (30ml) milk, at room temperature
- 1 and 3/4 cups (300–320g) 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 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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.
Reader Comments and Reviews
The muffins were great! I know it’s a matter of personal preference, but I used only about half of the crumb topping.
Loved recipe – I’m an almond extract and peaches girl. Yum yum
I just received a basket of fresh peaches and am looking forward to making these! If I wanted to add chopped pecans to the muffins and topping how much do you recommend? Thanks in advance.
Hi Lisa, I’d say about 3/4 cup of chopped pecans (about 95g) to the muffins when you fold in the peaches and a couple Tbsp to the topping when you mix in the flour.
I first got introduced by your peach Bundt cake. It’s divine! I have made five of them so far and the popularity is spreading like wild fire among my friends! I am now going to try your muffins! Love how you describe and give really unique tips to baking. You make baking fun! I have googled many many recipes online but yours tops them all! Thank you.
HI! I would like to use this recipe to make mini-muffins….. What temperature should I use and for how long? Thanks!
Hi Rosemary, for mini muffins, bake at 350°F for 12–14 minutes. Makes about 36–40.
I’m trying to always sneak in some veggies for my toddler… any way I could add in some grated zucchini into this? How much would you recommend/how would I adjust the other ingredients? I also live in a higher altitude area, so not sure if that would affect the recipe? Thanks for any ideas!!
Hi Yurpa, you can definitely add some shredded zucchini, I’m sure up to 3/4 cup of it would be fine without making any other adjustments to the recipe. For high altitude baking, I wish I could help but I have very limited experience. Readers have found this chart particularly helpful: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Can I substitute Truvia or Splenda for sugar in the muffins? I’m baking for someone who cannot tolerate sugar.
Hi Cam, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Could I just add blueberries to this and make it peach blueberry muffins or would it mess with the recipe?
You can replace half of the chopped peaches with blueberries. Enjoy!
Thank you!
I made this recipe dairy free with oat milk, plant based butter and coconut yogurt- it turned out amazing! The tip about baking the muffins on a higher heat for five minutes before lowering the heat works incredibly! Definitely one of my favorite muffin recipes of all time!
This is the comment I was searching for. Kiddo has a dairy allergy. I can’t wait to try this 🙂
OMG, these are so good! I had some peaches from the farmers market I needed to use and Sally’s recipes never fail. The only change I made was I used 1/2 whole wheat flour and half regular. I could eat all of them !
Bravo!! This recipe is easy to follow and the muffins are a heavenly summer treat! My brunch guests LOVED them and I’m buying more peaches to make again!
I would like to try this recipe as a coffee cake in an 8-inch pan. Do you recommend this? If so, how long should I bake it and at what temperature?
Hi Holly, here’s everything you need to know about cake pan sizes & conversions. We’d bake at 350 degrees the entire time, but we’re unsure of the exact timing. Keep a close eye on it and use a toothpick to test for doneness.
These Streusel Peach Muffins are DELICIOUS! Where do I find the Nutritional Info?
Hi Sandra, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
If I wanted to add some peach puree what would I add or leave out?
Hi Melissa, adding peach puree would take some testing as it would add quite a bit of moisture to the muffin batter. Let us know if you try anything!
Bumper crop of peaches this year from our one tree! Very nice muffin recipe with a coffeecake–like texture. Added some almond extract to the icing. Note to self to make more muffins (I filled 14 muffin cups with paper liners) but would do 18 in the future. I would make less icing as most was leftover and I was not stingy!
I made this peach streusel muffin recipe with canned peaches that I somewhat blotted dry. Turned out delicious! The streusel gave it wonderful texture. Would make again!
Absolutely delicious recipe!! Added a little coconut rum to the icing and it complimented the peaches very well.
Very happy with the outcome! I made these as mini muffins; used frozen peaches and halved the amount of sugar. Lovely.
Can I use frozen peaches and can I bakery style them (jumbo)?
Hi Debbie, yes, you can use chopped frozen peaches—do not thaw. Extend total bake time by 1–2 minutes. For jumbo muffins, bake at 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30. Makes about 6.
This is an incredible muffin. It’s actually more like peach cake. A peach cake muffin. We love the flavor, and the crumb is so tender. Everyone in the family loves this peach cake-uffin. 🙂
I got 16 muffins out of the batch, which is good, because this is not diet food. But it’s very dessert-like, so if I’ve exercised that day, I can have a cake muffin in place of cookies. It’s a very good trade. 🙂 This will be a regular bake for us. Thanks, Sally.
Would this recipe be good without the peaches? Or what other fruit would you recommend in these?
Hi Caroline, you could really use any fruit. Blueberries, strawberries, blackberries would all be great alternatives.
I made the apple streusel muffins and so good, love peaches and want to make them but they are not in season yet, would canned peaches work?
Hi Jean, canned peaches shouldn’t be a problem! Blot a bit dry before using.
I would love to make strawberry streusel muffins. Could I swap the peaches for fresh strawberries in this recipe? Thank you!
Hi Michaiah, that swap should be just fine! Or you may love these Strawberry Cheesecake Muffins as well.
Is it possible to use canned peaches in this recipe?
Hi Katherine, canned peaches shouldn’t be a problem! Blot a bit dry before using.
Have you ever tried making them into cupcakes and frosting them? Had a request for peace cupcakes for a birthday
Hi Jen, you could certainly use a frosting on top of these if desired, instead of the crumb topping and vanilla icing. Or if you’re looking for more of a traditional cupcake, you could try these strawberry cupcakes and swap the strawberry puree with a peach puree.
I’m excited to try this recipe as all of Dally’s recipes ate no fail! Can this recipe be made with whole wheat flour? Thank you!
Hi Veronica! Whole wheat flour will dry out these muffins. You could try replacing a small portion of the flour with whole wheat and going from there.
Could I use peach yogurt? Or canned peaches?
Canned peaches shouldn’t be a problem! Blot a bit dry before using. You could also use peach yogurt in place of the regular yogurt for extra peach flavor.
This recipe was Delicious! Followed recipe exactly and they came out perfect. Thank you for sharing as I needed a recipe for the fresh peaches I just canned.
Could you give me the nutritional info for the peach cinna.on muffins with strudel topping? I’m not doing the glaze. Thanks!
Hi Cara, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These muffins were so good!