Peach Muffins Recipe With Streusel Topping

Looking for a way to use some of the delicious peaches that are in season right now? This Peach Muffins Recipe has a delicious streusel topping that the whole family won’t be able to get enough of!

Peach Muffins Recipe

My peaches are almost ready, so I think it’s the perfect time to share this easy peach muffin recipe with a simple twist.

I don’t know about you, but I absolutely love the taste of fresh peaches, especially in the summer! From Homemade Peach Cobbler to Peach Kuchen to Canning Peaches – I’m always experimenting with peach recipes in the kitchen.

This peach muffin recipe with streusel topping is ideal for a quick snack or dessert, as a gift, or if you want the sweet scent of peaches wafting from your kitchen. They have a nice moist texture and are filled with flavor.

Let’s get started!

Ingredients in Peach Muffins

This recipe has two sets of ingredients: one for the streusel topping and one for the peach muffins.

Streusel Topping Ingredients

• All-purpose flour. You can also use gluten-free flour in this recipe if you need them to be gluten-free.
• Brown Sugar. A must-have part of any crumb topping!
• Butter. I have use shortening with success in place of butter in my streusel toppings for a dairy-free alternative. The butter or shortening should be melted for the crumble top.
• Granulated Sugar. A little bit of white sugar will keep the streusel from becoming too caramelized on the top of the muffins.
• Cinnamon. Cinnamon is a great warming spice that goes well with peach-flavored dishes.

Muffin Ingredients

• All-purpose Flour. This is the same as above, you can substitute gluten-free flour in this recipe if you need it instead.
• Baking soda and Baking powder. Both levening agents work together in this muffin recipe.
• Cinnamon. The only spice that really needs to be added to this delicious muffin recipe.
• Salt. Use any kind of salt that you have on hand.
• Butter. The butter should be softened before adding into the batter. You can also use shortening for a dairy-free alternative.
• Brown Sugar. Using brown sugar in this recipe helps add moisture to your muffins.
• Granulated Sugar. This is just plain white sugar. It’s a smaller amount so might be able to be lowered, left out, or replaced with an alternative. I would not recommend substituting the brown sugar.
• Eggs. Use 2 large eggs in this recipe. They will work best if they are at room temperature.
• Sour Cream. Sour cream is a great way to keep muffins moist. If you are dairy free you can use dairy free yogurt instead.
• Milk. We only need a little to get the right consistency. You can replace this with a milk alternative such as coconut milk if needed.
• Vanilla Extract. I use homemade Vanilla Extract but you can use store bought as well.
• Fresh Peaches. Make sure your peaches are ripe for the best peach flavor! You can also use canned peaches or frozen peaches if that’s what you have.

Instructions for Making Peach Muffins

First, preheat the oven to 425 F and line a 12-cup muffin pan with paper cupcake liners or spray with nonstick cooking spray, then set aside.

In a small bowl, combine the streusel topping ingredients with a fork or pastry cutter until crumbly, then set aside.

Next, whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium mixing bowl. Set this aside as well.

In a large bowl, use an electric mixer or a rubber spatula to beat together the butter, brown sugar, and granulated sugar until light and fluffy (this will take about 2 minutes).

Add the eggs and mix until well incorporated. Mix in the sour cream, milk, and vanilla, then add the dry ingredients and mix just until combined.

Finally, fold in the chopped peaches. Only stir long enough to incorporate the peach chunks into the batter.

Tip: Don’t have access to fresh peaches? Frozen or canned peaches can be used in place of fresh ones. If you have juicy peaches, drain off the juice before adding to the muffins.

Scoop the batter into the prepared muffin cups, evenly distributing all of the batter between the 12 cups. I like to use paper liners in my muffin tins.

Top with the streusel topping mixture and press it lightly to ensure it sticks to the muffin batter. Bake the muffins in the oven at 425 F for 5 minutes, then reduce the heat to 350 F and bake for another 16-18 minutes.

To check if it’s ready, insert a toothpick into the center of the muffins and check if it comes out clean.

Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Did you know? These peach muffins keep well at room temperature for up to three days. They can also be frozen for up to 3 months!

To take your muffins to the next level, make a sweet vanilla glaze by mixing together a little powdered sugar, milk or heavy cream (or an alternative), and a bit of vanilla extract. Drizzle over the tops of the finished, cooled muffins.

Print

Peach Muffins with Streusel Topping

These delicious peach muffins will be the highlight of the peach season.

Course Breakfast

Cuisine American

Keyword Homemade Peach Muffins

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12 muffins

Calories 314 kcal

Creator Merissa

Ingredients

Streusel Topping:

• 2/3 cup all-purpose flour
• 1/3 cup brown sugar packed
• ¼ cup butter softened
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Muffins:

• 1 ¾ cups all-purpose flour or gluten free flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter softened
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 ¾ cups peeled and chopped fresh peaches cut into about ½-inch pieces

Instructions

1. Preheat oven to 425 F. Line a 12-cup muffin pan with paper cupcake liners or spray with nonstick cooking spray; set aside.
2. In a small bowl, combine the streusel topping ingredients with a fork or pastry cutter until it is crumbly; set aside.
3. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt; set aside.
4. In a large mixing bowl, use an electric mixer to beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
5. Add the eggs and mix until well incorporated.
6. Mix in the sour cream, milk, and vanilla, then add the dry ingredients and mix just until combined.
7. Fold in the chopped peaches.
8. Scoop the batter into the prepared muffin cups, evenly distributing all of the batter between the 12 cups. Top with the streusel topping and press the topping down lightly to be sure it sticks to the muffin batter.
9. Bake the muffins at 425 F for 5 minutes, then reduce the heat to 350 F and bake for another 16-18 minutes until a toothpick inserted into the center of the muffins comes out clean.
10. Cool the muffins in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Recipe Video

Nutrition Facts

Peach Muffins with Streusel Topping

Amount Per Serving

Calories 314 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 64mg21%

Sodium 288mg13%

Potassium 106mg3%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Vitamin A 532IU11%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

How to Store Leftover Peach Muffins

First, let the muffins cool completely. You can store the muffins in an airtight container at room temperature for 3-4 days.

You can also freeze the muffins for up to 3 months. Use plastic wrap or aluminum foil to individually wrap the muffins, making sure to seal them properly and remove the air. Then, place them in a freezer-safe bag or container.

When you’re ready to eat, thaw the muffins overnight in the refrigerator or at room temperature for a few hours.

Do Fruit Muffins Need to be Refrigerated?

Fruit muffins don’t need to be refrigerated, especially if you plan to consume them within the next 3 days. You need to store them at room temperature. Savory muffins (something with meat or cheese), however, need to be refrigerated.

More Peach Recipes

• Canning Peaches
• How to Make Peach Gummies and Peachy O’s Candy
• Easy Peach Cheesecake Cobbler Recipe
• Homemade Peach Cantaloupe Butter Recipe
• Simple Homemade Peach Cobbler
• My Granny’s Peach Kuchen Recipe
• Simple Peach Cobbler Muffins Recipe

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What are some of your favorite recipes to use peaches in?

Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This blog post for the Peach Muffins Recipe was originally posted on Little House Living in August 2023.