These light and fluffy peach streusel muffins are packed with fresh peaches. But it’s the crunchy cinnamon topping and sweet glaze that’ll make you swoon.
They’re my favorite way to use ripe peaches from my local farmer’s market. And let me tell you, they are pure sunshine in a bite!
Perfect for breakfast, a snack, or even dessert, these muffins are the ideal go-to treat during peach season.
Why You’ll Love These Peach Streusel Muffins
Perfect for Summer: They capture the essence of summer with fresh, juicy peaches, making them an ideal treat for warm-weather gatherings and picnics.
Irresistible Texture: The combination of a moist, tender muffin base, crunchy streusel topping, and smooth vanilla glaze creates a delightful contrast in every bite.
Aromatic Allure: The enticing aroma of cinnamon-spiced peaches and buttery streusel wafting through your kitchen is almost too good to be true!
Versatile Treat: Serve them with hot coffee for breakfast or with ice cream for dessert. You can even change up the recipe with white chocolate chips, a cream cheese filling, or chopped nuts.
Ingredients
- Fresh Peaches: Juicy, ripe peaches are the star of these muffins. Their natural sweetness and tender texture make every bite a delight.
- All-Purpose Flour: Creates the perfect muffin and streusel structure.
- Baking Powder and Baking Soda: For just the right amount of lift.
- Salt, Cinnamon, and Nutmeg: A pinch of salt enhances all the flavors, while the spices bring yummy warmth.
- Unsalted Butter: Creamed with sugar for a tender crumb and mixed into the streusel for a buttery, crunchy top.
- Granulated and Brown Sugar: A sweet balance of white and brown sugars for depth of flavor in both the muffins and streusel.
- Large Eggs: The binding heroes that hold everything together and contribute to a rich, tender texture.
- Vanilla Extract: A splash of vanilla adds a subtle, fragrant note that complements the peaches perfectly.
- Sour Cream and Buttermilk: The secret ingredients for incredibly moist muffins with a slight tangy kick.
- Powdered Sugar and Milk: Combined to create a luscious vanilla glaze that drapes over the muffins, adding an extra layer of sweetness and indulgence.
How to Make Peach Streusel Muffins
Whether you’re a seasoned baker or just starting out, these muffins are sure to impress.
And nobody needs to know just how easy they are to make!
1. PREP: Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
2. STREUSEL: Mix topping ingredients until crumbly. Refrigerate.
3. MIX: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Mix the sour cream and buttermilk in a measuring glass until smooth. Set aside.
4. CREAM: Beat butter and sugars with an electric mixer until light and fluffy. Add the eggs one at a time, then the vanilla.
5. COMBINE: Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with flour. Add the peaches with the last flour addition and gently stir.
6. BAKE: Divide the batter evenly into the muffin cups and sprinkle with the streusel topping. Bake for 5 minutes, reduce the oven to 350°F (175°C), and bake for 15-18 minutes. Cool in the pan for 5 minutes, then on a wire rack.
7. GLAZE: Whisk the glaze ingredients until smooth. Adjust the consistency with more milk if needed.
8. FINISH: Drizzle the glaze over the cooled muffins. Let set before serving. Enjoy!
Tips For the Best Peach Streusel Muffins
If you’re looking for a way to brighten up your day, give these tender muffins a try.
The combination of fresh peaches and that crumbly topping is simply irresistible. Plus, they make the kitchen smell amazing while baking!
As always, I have a few tips for you:
- Use fresh, ripe peaches. They give the best flavor and texture. You can use canned fruit if you drain and pat it dry first. You can also use frozen, but don’t thaw them, just toss them right into the batter.
- Use room temperature ingredients. It makes mixing easier. Get everything out of the fridge about 20-30 minutes before you start.
- Avoid overmixing. Mix the batter by hand until just combined to prevent dense, tough muffins.
- Filling muffin cups. Fill the muffin cups to the top for well-risen, bakery-style muffins.
- Bake in batches. Bake 6 muffins spread out in a 12-count muffin tin. This allows for better heatflow and encourages those bakery-style muffin tops.
- Toothpick test. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cooling time: To prevent soggy bottoms, allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.
- Variations. Try adding chopped nuts to the streusel, substituting peaches with other fruits (e.g., blueberries, apples), or adding spices like allspice or ginger for flavor variety.
How to Store
These peach crumble muffins are so tasty, you’ll want to make double. Luckily, they store really well!
To Store: Place cooled muffins in an airtight container lined with paper towels. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: Wrap unglazed muffins tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature when ready to eat.
To Reheat: Warm refrigerated muffins in the microwave for 10-15 seconds. Alternatively, heat in a 300°F oven for 5-7 minutes until warmed through.
More Delicious Muffin Recipes to Try
Pumpkin Banana Muffins
White Chocolate Raspberry Muffins
Pumpkin Cream Cheese Muffins
Strawberry Cream Cheese Muffins
Peach Streusel Muffins
12
servings15
20
minutes219
kcalThese light and fluffy peach streusel muffins are packed with fresh peaches. But it’s the crunchy cinnamon topping and sweet glaze that’ll make you swoon.
Ingredients
- Streusel Topping
1/3 cup unsalted butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour
- Peach Muffins
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups diced fresh peaches (about 3 peaches)
- Vanilla Glaze
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease with nonstick cooking spray.
- Make the streusel: In a small bowl, stir the melted butter, brown sugar, and cinnamon until smooth. Add the flour and gently mix until crumbly (not smooth). Cover and refrigerate.
- Make the muffins: In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a measuring glass, mix the sour cream and buttermilk until smooth. Set both aside.
- In a large bowl, beat the butter, white sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer speed to low, then blend in the eggs one at a time, followed by the vanilla.
- Alternate adding the flour and buttermilk, starting and ending with the flour. Add the peaches with the last flour addition and very gently stir until just combined.
- Divide the batter evenly between the prepared muffin cups, filling each to the top. Sprinkle the streusel topping over the muffins.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Make the vanilla glaze: In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, and the vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches a drizzling consistency.
- Once the muffins are cooled, drizzle the vanilla glaze over the tops. Allow the glaze to set for a few minutes before serving. Enjoy!
Notes
- Use fresh, ripe peaches. They give the best flavor and texture. You can use canned fruit if you drain and pat it dry first. You can also use frozen. Don’t thaw them, though, just toss them right into the batter.
- Use room temperature ingredients. It makes mixing easier. Get everything out of the fridge about 20-30 minutes before you start.
- Bake in batches. Bake 6 muffins spread out in a 12-count muffin tin. This allows for better heatflow and encourages those bakery-style muffin tops.
