Warmly spiced and irresistibly buttery, these peach streusel muffins are bursting with fresh peaches, brown sugar, cinnamon, and a vanilla glaze drizzle.
Ever smelled melted butter hugging brown sugar and cinnamon in a warm oven? That’s what your house will smell like while these peachy, crumb-topped beauties bake. With juicy bites of fresh peach tucked into a soft, tender crumb and a sweet crumble that crackles just a bit when you bite in, these muffins are weekday treat material—and weekend brunch-worthy too. They’re the kind of thing that looks festive but secretly lets you use up those last three peaches sitting on the counter, looking slightly judgmental.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Peach Streusel Muffins Recipe
Let’s be real: muffins are basically cake in disguise. You get to call them breakfast and no one yells at you. These muffins? Extra indulgent, thanks to the fruity twist and that vanilla glaze that turns into a glossy little cap.
- Juicy peach chunks in every bite: Fresh peaches are the star here. They go soft and sweet as they bake, but still hold their shape just enough.
- Warm spice flavors: Cinnamon and nutmeg give these a snuggly fall vibe, even in the middle of summer.
- Crispy buttery streusel top: That crumble? You’ll want extra. It bakes up golden and slightly crunchy, like the top of a coffee cake.
- Moist and fluffy texture: A mix of sour cream and buttermilk keeps the muffins tender and a little tangy.
- Sweet vanilla glaze drizzle: Not necessary, but absolutely worth it. Like adding earrings to an already-fabulous outfit.
- Make-ahead friendly: They keep well and reheat like a dream, so go ahead, “accidentally” make a double batch.
Ingredient Notes
Nothing too fancy here, just the usual suspects with a few little touches to tweak the texture and flavor.
- Butter (both melted and softened): You’ll use this in the streusel and in the muffin batter. The softened butter helps the batter whip up fluffy, and the melted butter gives you that golden crumble top.
- Brown sugar (light or dark): Adds moisture and a molasses-y warmth. Dark brown sugar makes things a little richer, but light works fine too.
- All-purpose flour: Trusty and reliable. You’ll need it for both the crumble and the muffins, so just keep the bag out.
- Cinnamon and nutmeg: These spices are what make your kitchen smell bakery-level good. Nutmeg adds depth, and cinnamon brings the cozy.
- Sour cream + buttermilk: This combo gives the muffins a slightly tangy flavor and helps keep the texture soft without making it dense.
- Granulated sugar: For balancing the flavor and providing a bit of structure. Muffins still need their sugar rush.
- Eggs + vanilla extract: Structure and flavor boosters. Use room temp eggs if you can bear to think ahead—they blend better.
- Fresh diced peaches: Ripe but still firm peaches work best. Too soft and they’ll disappear into mush. (Still tasty though.)
- Powdered sugar + milk: For the glaze. Just mix until it’s pourable but still thick enough to cling to the top.
How To Make This Peach Streusel Muffins Recipe
Let’s get into it. Grab two bowls, your electric mixer, and maybe a spoon for sneaking streusel crumbs. No judgment here.
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Start with the streusel topping: Melt your butter, stir in the brown sugar and cinnamon until smooth, then add the flour and stir just until crumbs form. Don’t overmix—you want rubble, not dough. Stick it in the fridge while you prep the muffins so it firms up a bit.
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Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This keeps things evenly distributed and saves you from biting into a pocket of straight-up baking soda (I’ve been there).
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Combine sour cream and buttermilk: In a small cup or bowl, whisk until smooth. This makes it easier to pour into the batter evenly later on.
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Cream butter and sugars: Use the mixer on medium speed to beat the softened butter with the granulated and brown sugars until light and fluffy. This takes about 2 minutes, and it’s worth it—more air = fluffier muffins.
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Add eggs and vanilla: Drop the mixer to low and add the eggs one at a time, beating well after each. Then stir in the vanilla. It’ll look a little gloopy; that’s okay.
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Alternate dry and wet ingredients: Start with one-third of the flour mix, mix gently, then add half the buttermilk mix. Continue alternating and end with the final bit of flour. Do not overmix here or your muffins will get… chewy.
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Fold in peaches: Gently, lovingly stir them in along with the final flour addition. Try not to mash them. You want luscious little cubes in each bite.
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Scoop and top: Divide the batter into a greased or lined muffin tin, filling each cup to the top. Then sprinkle that glorious, chilled streusel on top. Yes, you can pile it on.
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Bake in two stages: This trick gives you nice high muffin tops. Start at 425°F for 5 minutes, then reduce to 350°F and bake 15–18 more minutes until golden and a tester comes out clean.
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Glaze once cooled: Whisk your powdered sugar, milk, and vanilla until smooth and drizzly. Spoon or zig-zag over your buttery muffin mountains. Let it set… or don’t. I usually don’t.
Storage Options
So you made a dozen muffins and only three people are home. First, yay you. Second, yes, they absolutely keep.
Once fully cooled, store your peach streusel muffins in an airtight container at room temperature for up to 2 days. They’ll stay soft and subtly sweet, though the streusel might lose a little crunch.
Want them to last longer? Pop them in the fridge and they’re good for 4–5 days. Just warm them briefly in the microwave (15-ish seconds) before serving to revive the fluffy interior and perk up the aroma.
Freezing? Totally an option. I like to wrap each muffin in plastic wrap, then stash them all in a zip-top freezer bag. That way you can grab one or two as needed. They’ll keep for about 2 months. Let them thaw at room temperature or give them a gentle reheat in the oven at 300°F for about 10 minutes.
Variations and Substitutions
Feel like playing around a little? Here are a few swap ideas if peaches aren’t in season or you’re just feeling adventurous.
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Canned or frozen peaches: If fresh peaches are hard to find, use canned (drained well) or frozen (no need to thaw fully, just toss with a spoonful of flour before folding in).
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Cinnamon streusel swap: Try adding chopped toasted pecans or walnuts for texture and nutty flavor in the topping.
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Dairy-free twist: Use plant-based butter and swap the sour cream and buttermilk for full-fat coconut yogurt and almond milk with a squeeze of lemon.
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Gluten-free option: A good 1:1 gluten-free flour blend works here; I’ve had good luck with Cup4Cup and King Arthur’s.
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Spice it differently: Swap in cardamom for the cinnamon or add ginger for a little bite—it changes the mood entirely.
What to Serve with Peach Streusel Muffins
These muffins are great solo, but here’s how I like to round them out—especially if I’m pretending it’s brunch and not just me eating three muffins standing in the kitchen.
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A cup of strong, steamy coffee or milky tea. The warmth cuts the sweetness a bit and makes them feel extra cozy. If you’re not into caffeine, a chai rooibos totally works too.
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Fresh fruit salad with berries, mint, and a touch of lime juice. It brightens things up and keeps the muffin from being lonely on the plate.
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Soft scrambled eggs. A little salty, creamy something on the side balances out all the sweet going on here. Add a sprinkle of chives and you’re basically brunching like royalty.
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Warm them up and eat with a schmear of butter or a dollop of Greek yogurt. The contrast in temperature and texture is chef’s kiss.
I occasionally pair these with a slice of this sweet potato cornbread for a southern-inspired brunch that’s cozy as heck. Game-changer.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes, absolutely! Just make sure to drain them really well and maybe even give them a light pat with a paper towel to remove excess moisture. You don’t want soggy muffins. Chop them into small pieces and continue like normal. The flavor is still great, maybe a little softer in texture, but every bit as tasty.
Why start baking at a high temperature then lower it?
This baking trick helps your muffins rise fast in the beginning, giving you those bakery-style, domed muffin tops. After a few minutes, turning the oven down lets the insides cook through gently without burning the outside. So… tall muffins that aren’t raw in the middle — we love to see it.
Can I skip the glaze?
You totally can. The muffins will still be sweet and full of flavor on their own thanks to the peaches and streusel. That said, the glaze adds a creamy vanilla layer that ties everything together. If you’re skipping it, maybe sprinkle a pinch of coarse sugar on top for a little sparkle.
How should I store leftover muffins for best freshness?
Once they’re fully cool, keep them in an airtight container at room temp for 1–2 days. Want to keep them longer? Fridge is fine for 4–5 days, but warm them up before eating. For freezing, wrap them individually and store in a freezer bag. They’ll last about 2 months — perfect for muffin emergencies.
Peach Streusel Muffins
Ingredients
Streusel Topping
- 4 tbsp (56 g) unsalted butter melted
- 1/3 cup (65 g) packed brown sugar light or dark
- 1/2 tsp (0.5 tsp) ground cinnamon
- 2/3 cup (85 g) all-purpose flour
Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp (1.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/2 cup (120 g) sour cream at room temperature
- 1/2 cup (120 ml) buttermilk at room temperature
- 1/2 cup (113 g) unsalted butter softened
- 2/3 cup (135 g) granulated sugar
- 1/4 cup (50 g) brown sugar light or dark
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (225 g) fresh peaches peeled and diced (about 3 medium)
Vanilla Glaze
- 3/4 cup (90 g) powdered sugar
- 1-2 tbsp (15-30 ml) milk
- 1/2 tsp (0.5 tsp) vanilla extract
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
- Cooling rack
Instructions
- Make the Streusel: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir in the flour until crumbly. Do not overmix—you want clusters. Place the bowl in the fridge while you prepare the muffins.
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Sour Cream & Buttermilk: In a small bowl or measuring cup, whisk together the sour cream and buttermilk until smooth.
- Cream Butter & Sugars: In a large bowl, using an electric mixer, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each, then mix in the vanilla extract.
- Combine Wet & Dry: With the mixer on low, add one-third of the flour mixture, then half of the buttermilk mixture. Repeat, ending with the last third of flour. Do not overmix—mix just until incorporated.
- Fold in Peaches: Gently fold in the diced peaches along with the last portion of flour mixture.
- Divide & Top: Spoon batter evenly into a greased or lined 12-cup muffin tin, filling each to the top. Sprinkle thickly with chilled streusel topping.
- Bake: Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) and continue baking 15–18 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon milk (add more as needed for drizzling), and vanilla until smooth. Drizzle over cooled muffins and enjoy!
