cross section of peach streusel muffin in muffin tin

Breads & Muffins Brunch

Easy Peach Streusel Muffins

July 12, 2021

These light and fluffy peach streusel muffins are chock full of fresh summertime peaches and sprinkled with a layer of […]

These light and fluffy peach streusel muffins are chock full of fresh summertime peaches and sprinkled with a layer of brown sugar streusel. Drizzled with a sweet vanilla glaze, these easy muffins are a delicious breakfast treat!

peach streusel muffins with glaze drizzled on top

Full disclosure. I’ve got a thing for muffins. Okay, maybe I’ve got a thing for muffin tops if I’m being honest. Case in point: these peach streusel muffins. They’re like straight up peach cobbler meets cake. To call this breakfast might be a bit of a stretch although they do contain a healthy dose of greek yogurt and real fruit.

I’m not gonna lie – I’ve made three batches of these muffins already and we ate them aaalllll. For breakfast, dessert and everything in between. They are GOOD with a capital G and I can’t wait to tell you all about them. 

cross section of peach streusel muffin in muffin tin

Ingredients you need for peach streusel muffins

Muffins are my favorite way to start the day. They’re perfect for weekday mornings on the go and even better to enjoy with a cup of tea for a slow Sunday brunch. Add in a brown sugar streusel and I’m all in. This easy breakfast recipe is made in no time with a just a handful of pantry staples. Grab some fresh peaches at the farmer’s market and add the ingredients below to your next shopping list.

Flour – Regular all-purpose flour gives these muffins a delicious, cakey texture. For best results, measure the flour using a digital kitchen scale. Too much flour can make for a dry muffin.

Butter – We’ll use unsalted butter for this recipe for a deliciously moist and buttery muffin. Leave the butter out overnight on the kitchen counter so it’s at room temperature in the morning when you are ready to bake. 

Sugar – The recipe calls for both granulated sugar and light brown sugar for perfectly sweet and super moist muffins. 

Eggs – Always use room temperature eggs when making muffin batter. If you forget to set your eggs out ahead of time, set them in a bowl of warm water for 10 minutes before mixing into the batter. 

Greek yogurt – Greek yogurt is my go-to ingredient when making muffins. It creates a soft, tender crumb that stays moist for days. Make these fresh peach muffins on Monday and you can enjoy them all week long!

Peaches – For me, summertime is all about the peaches! Once they are in season this peach muffin recipe is all I can think about. I like to peel the skin off the peaches and chop them into little cubes before adding to the batter. Be careful to fold them in gently with a rubber spatula so you don’t bruise the fruit or over mix the batter.  

Baking soda – Just a little goes a long way to help make those pretty domed tops. 

Vanilla – Every good muffin has a splash of good vanilla extract. For the very best flavor, use a high quality vanilla. 

How to make peach muffins

These positively delicious peach muffins topped with a crunchy brown sugar streusel come together in just a few easy steps. And the best part is you don’t even need to break out the big mixer to make this peach muffin recipe. Just grab a bowl and a whisk and get baking!

butter and sugar creamed together in a mixing bowl

Step 1: mix the muffin batter

For a soft and tender muffin, we’ll start by creaming together the softened butter and sugars. Once the mixture is light and fluffy, add in the eggs one at a time along with the vanilla. Stir together the dry ingredients and then whisk them into the butter and egg mixture, alternating with the Greek yogurt. For the lightest, fluffiest muffins, be careful not to over mix the batter. Too much stirring can activate the glutens in the flour which makes for a dry, dense muffin.

flour added to peach muffin batter

Step 2: fold in the peaches

Use a rubber spatula or wooden spoon to gently fold in the diced peaches. I like to remove the skins from the peaches but if you can leave them on for a little extra texture. 

bowl of fresh sliced peaches

Step 3: top with the brown sugar streusel

While the batter rests, melt the butter and stir together the dry ingredients for the brown sugar streusel. Add in the melted butter and use a fork to combine until the mixture is dry and crumbly. Use your hands to form little nuggets of streusel that will hold together while baking. 

peach muffin batter in muffin tin with streusel on top

Step 4: bake + glaze!

For perfectly portioned muffins, scoop the batter into the liners using a large ice cream or cookie scoop. Fill each liner about 3/4 full, leaving room for a hefty sprinkling of streusel. Top each muffin with the crumble, being sure to cover the batter completely and gently press down on the topping so it stays in place while baking. Bake the muffins as directed and then drizzle with the vanilla glaze while they are still warm. 

How to get perfectly domed muffin tops

If you’re anything like me, you love a good muffin top. I’m happy to report that those perfectly domed muffin tops aren’t just made at your local bakery. You can make them in your very own oven by following these three easy steps. 

Let the batter rest. I’ve made a lot of muffins in my day and one of my favorite tricks for bigger, better muffin tops is to let the batter rest for about 20 minutes after mixing. Resting the batter causes the molecules in the flour to absorb the liquid in the mixture which creates a thicker batter. It works like a charm every time. 

Give them space. Giving each muffin a little space on all sides helps improve air flow while the muffins are baking. If you have two 12-cup muffin tins, try filling each with only 6 liners and spacing them out across the tin. This helps the muffin tops rise up nice and high. 

Bake at a high temperature. The trick to the perfect muffin top is to bake the muffins at a high temperature for the first 5 minutes and then reduce the temperature for the rest of the baking cycle. For best results, start the muffins in a preheated 425° oven. The higher temperature creates a burst of steam that lifts the batter and creates the domed top. 

close-up of peach streusel muffin in muffin pan

Can I use canned peaches for muffins?

Absolutely! Using canned or even frozen peaches instead of fresh makes this muffin recipe easy to whip up all year long. Fresh is always best so if you can get your hands on a few ripe, juicy peaches you’ll be glad you did. Canned peaches will work in a pinch but drain the liquid first and blot with a paper towel before slicing. If using frozen peaches, do not defrost them before adding to the batter. Peaches are my favorite mix-in for muffins but strawberries, blueberries or even raspberries would all be just as delicious! 

How to glaze muffins

These homemade peach muffins are delicious all on their own but the sweet vanilla glaze drizzled over the top of the warm streusel really seals the deal. To make the glaze, stir together the confectioners sugar, heavy cream and vanilla until smooth and pourable. For a silky smooth glaze, take an extra 60 seconds to sift the confectioners sugar. Use a small spoon to drizzle the glaze right over the top of the warm muffins. This is one of those instances where more is better so let your sweet tooth do the talking.

oohhhmmmggeeeee. They’re SO, SO GOOD!!

batch of peach streusel muffins with glaze dripping down

Tips for freezing peach muffins

There’s nothing better than a delicious peach muffin topped with brown sugar streusel and sweet vanilla glaze to remind you of your favorite summertime flavors in the middle of winter. Bake an extra batch of muffins before peach season is over and stash them away in the freezer for a cold December day.

To freeze the muffins, omit the glaze and allow the muffins to cool completely. Once the muffins are cool, place them in a large ziplock bag or storage container and freeze flat. They’ll stay fresh for up to 3 months. To defrost, simply set the muffins out at room temperature for 30-45 minutes or until they reach room temperature. Heat them for just 10-15 seconds in the microwave and then drizzle on the glaze if desired.

Viola! Breakfast {or dessert!} is served!

peach streusel muffin cut in half

There you go bakers. All the tips and tricks for the perfect batch of peach muffins. Peach season won’t last forever so don’t let summer pass you by without making a batch {or two!} of these fresh peach streusel muffins. I just know you’re going to love them!

Happy baking!

If you love this peach muffin recipe, you’ll love these easy and delicious muffins too:

The Best Blueberry Streusel Muffins

Raspberry Streusel Muffins

Double Chocolate Espresso Muffins

Glazed Coffee Cake Muffins

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cross section of peach streusel muffin in muffin tin

Peach Streusel Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Heather | Browned Butter Blondie
  • Prep Time: 15
  • Cook Time: 18-20 min
  • Total Time: 35
  • Yield: 14 1x


These light and fluffy peach streusel muffins are chock full of fresh summertime peaches and sprinkled with a layer of brown sugar streusel. Drizzled with a sweet vanilla glaze, these easy muffins are a delicious breakfast treat!


Units Scale

For muffins

1 1/4 cups diced peaches, skins removed (about 3 large, ripe peaches)

1/2 cup unsalted butter, softened to room temperature

1/2 cup light brown sugar, packed

1/3 cup granulated sugar

2 large eggs, room temperature

1 1/2 teaspoons vanilla

1/2 cup full fat Greek yogurt (or sour cream), room temperature

1 1/2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

pinch of nutmeg (optional)

1/4 teaspoon salt

For streusel

1/2 cup (113 g) unsalted butter, melted

2/3 cup light brown sugar, packed

1 1/2 teaspoons vanilla

1 1/2 teaspoons cinnamon

1 cup all-purpose flour

For vanilla glaze

3/4 cup confectioners sugar

23 tablespoons heavy cream (or whole milk)

1/2 teaspoon vanilla


Preheat oven to 425° F. Line a 12-cup muffin tin with muffin liners. If you have two muffin tins, place 6 muffin liners in each, spacing them apart. Set aside.

Remove the skins from the peaches and dice into small cubes. Set aside.

In the bowl of a stand mixer, cream the butter and sugars together on medium-high speed until light and fluffy. Scrape down the sides of the bowl.

Add the eggs, one at time until fully incorporated.

Mix in the vanilla. Scrape down the sides of the bowl as needed.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

With the mixer on low speed, add the dry ingredients to the butter and egg mixture alternating with the greek yogurt. Begin and end with the dry ingredients. Do not over mix.

Remove the bowl from the mixer and use a wooden spoon or spatula to gently fold in the diced peaches.

If time allows, let the batter rest for 20 minutes. This will help the muffin tops rise higher when baking.

While the batter rests, make the streusel by combining the brown sugar, vanilla, cinnamon and flour in a small bowl. Add the melted butter and use a fork to combine. The mixture will be sandy and wet.

Using a large ice cream or cookie scoop, fill the muffin liners 3/4 full. Cover each muffin with a generous amount of brown sugar streusel. Use your hands to gently press down on the topping so that it adheres to the muffin while baking.

Bake the muffins at 425°F for 5 minutes. Reduce the temperature to 350°F and bake for an additional 12-14 minutes. The muffins can bake quickly so check at the 12 minute mark. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the streusel topping is browning too quickly, cover the muffin tins loosely with a sheet of aluminum foil and continue baking.

Remove the muffins from the oven. Allow to cool for 5 minutes in the muffin pan.

Meanwhile, make the glaze by whisking together the confectioners sugar, heavy cream and vanilla until smooth and pourable.

While the muffins are still warm, drizzle the glaze over the top of each muffin. Allow the glaze to set for 5 minutes. Serve warm.



Muffins are best enjoyed on the day they are made.

Store muffins tightly covered at room temperature for up to 4 days.

May be frozen.


  • Reply
    July 14, 2021 at 6:32 pm

    I saw these on Instagram and knew I had to try them. They were so easy to make and absolutely delicious! The texture is perfect and you really can’t go wrong with streusel. Definitely a keeper! Thank you so much for sharing!

    • Reply
      Heather Mubarak
      July 14, 2021 at 7:29 pm

      Thanks for trying my recipe!!

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