Peach Streusel Muffins

These peach streusel muffins are soft and moist with juicy pieces of peach in every bite, finished with a buttery cinnamon streusel that turns golden and crisp as it bakes. They’re simple to make and perfect for breakfast, brunch, or a sweet summer treat.

this recipe

Some people call these peach cobbler muffins because of their sweet crumb topping, but whatever the name, they’re one of my favorite summer bakes.

They taste wonderful warm from the oven with a cup of coffee and are always a hit with family and friends.

Why You’ll Love This Recipe

• Soft and moist with juicy peaches in every bite.
• Crunchy cinnamon streusel topping.
• Great for breakfast, brunch, or dessert.
• Easy recipe made with simple ingredients.
• A delicious way to use fresh summer peaches.
• They freeze beautifully.

Here’s what you’ll need to make these peach streusel muffins. You’ll find the full list with measurements in the recipe card below.

How To Make Peach Streusel Muffins

Start with the streusel. Mix all the streusel ingredients in a small bowl with a spoon until you have a crumbly mixture.

Pop it into the refrigerator while you make the batter.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and cinnamon.

Add the diced peaches, saving a couple of tablespoons for topping the muffins later.

In a separate bowl, whisk together the milk, yogurt, eggs, melted butter, and vanilla until everything is well combined.

Pour the wet ingredients into the bowl with the flour mixture and gently stir with a spatula just until combined.

Divide the batter among the muffin cups, filling each about two-thirds full.

I like using an ice cream scoop for this because it makes the job quick and keeps the muffins the same size.

Sprinkle the reserved peach pieces over the tops, then generously add the streusel.

Don’t break it up too much, you want some bigger chunks here and there for that beautiful bakery-style topping.

Bake the muffins at 425°F (220°C) for 5 minutes.

Then lower the temperature to 350°F (175°C) and bake for another 13–15 minutes, or until a toothpick comes out clean.

Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack.

Those peach streusel muffins are wonderful slightly warm, but I like letting them cool a bit so the streusel has time to set and become nice and crisp.

Baking Tips

• Use peaches that are ripe but still firm. Very juicy peaches can make the batter too wet.
• Keep the streusel cold until you’re ready to use it.
• Don’t overmix the batter, a few small lumps are perfectly fine.
• Leave some large streusel chunks instead of making fine crumbs.
• Bring the ingredients to room temperature before starting.

How To Store Peach Streusel Muffins

Since these muffins are made with fresh peaches, I like to keep them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days.

Before serving, let them sit at room temperature for about 30 minutes, or warm them briefly in the microwave for a cozy, fresh-baked taste.

Peach Muffin FAQs

Fresh peaches or frozen peaches?

Fresh peaches are my favorite, but frozen peaches work well too. Just thaw and drain them first.

Why did my streusel disappear?

Warm butter, very juicy peaches, or overly fine crumbs can cause the streusel to melt into the muffins.

Can I use canned peaches to make peach streusel muffins?

Yes! Just drain them well and pat them dry before using.

Can I freeze these muffins?

Absolutely. Once cooled, freeze them for up to 3 months and thaw at room temperature before serving.

More Peach Recipes

If you’re like me and always grab a few too many peaches when they’re in season, here are a few more favorites to try:

• Pastel de Durazno – An upside-down cake perfect for sharing.
• Agua de Durazno – A refreshing Mexican peach agua fresca made with fresh peaches and just a handful of ingredients.

Looking for the Spanish version? Try my Muffins de Durazno recipe.

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