Peach Streusel Muffins Recipe

Peach Streusel Muffins Recipe

Photos of Peach Streusel Muffins Recipe

How To Make Peach Streusel Muffins

Sweet peaches are the filling for these moist and buttery streusel muffins. It’s soft and has a cake-like crumb and flavored with cinnamon sugar.

Preparation: 25 minutes
Cooking: 23 minutes
Total: 48 minutes



For Crumb Topping:

  • cupbrown sugar,packed light or dark
  • 1tbspgranulated sugar,15g
  • 1tspground cinnamon
  • ¼cupunsalted butter,melted
  • cupall-purpose flour,spoon & leveled

For Muffins:

  • ½cupunsalted butter,softened to room temperature
  • ½cupbrown sugar,packed light or dark
  • ¼cupgranulated sugar
  • 2large eggs,room temperature
  • ½cupyogurt
  • 2tsppure vanilla extract
  • cupsall-purpose flour,spoon & leveled
  • 1tspBaking Soda
  • 1tspbaking powder
  • ½tspground cinnamon
  • tspground allspice
  • ½tspsalt
  • 3tbspmilk,any kind
  • cupspeaches,peeled, chopped

For Glaze:

  • 1cupconfectioners’ sugar
  • 3tbspheavy cream
  • ½tsppure vanilla extract


  1.  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 degrees F. Spray a 12-count muffin pan with nonstick spray. Set aside.

  3.  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.

  4. 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.

  5. 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.

  6. 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.

  7. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

  8. Spoon the muffin batter evenly between all 12 muffin tins.

  9. 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.

  10. Bake for 5 minutes then keeping the muffins in the oven, lower the oven temperature to 350 degrees F and bake for 15 to 19 more minutes or until a toothpick inserted in the center comes out clean.

  11. To make the glaze, whisk all of the ingredients together and drizzle over warm muffins.


  • Calories: 335.12kcal
  • Fat: 14.44g
  • Saturated Fat: 8.74g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.85g
  • Polyunsaturated Fat: 0.78g
  • Carbohydrates: 47.42g
  • Fiber: 1.15g
  • Sugar: 27.36g
  • Protein: 4.52g
  • Cholesterol: 68.34mg
  • Sodium: 256.86mg
  • Calcium: 72.31mg
  • Potassium: 118.64mg
  • Iron: 1.53mg
  • Vitamin A: 133.40µg
  • Vitamin C: 1.36mg
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