Peach Streusel Muffins
These peach streusel muffins are a grab-and-go breakfast that tastes like a dessert! Yogurt makes the muffins extra moist and tender, with juicy peaches and buttery cinnamon streusel in every bite.
Peaches are truly one of the highlights of summer. While you can buy peaches year-round, the off-season varieties tend to be either too firm or too mealy; they might be sweet, but they never develop that floral aroma of a fresh local peach plucked off the tree at the peak of ripeness. (If you’ve ever strolled past a peach stand at the farmer’s market, you know exactly what we’re talking about!)
When you can get your hands on good peaches, we say: buy as many as you can. Eat some out of hand, use some to make peach smoothies, peach pancakes, peach sauce, and all your favorite peach treats, and then save the rest for these peach streusel muffins. In fact, make a double batch so you can eat some now and freeze the rest for later and enjoy summer peaches for a few more months.
About this peach streusel muffin recipe
Easy to make: Like most muffin recipes, these peach streusel muffins are easy. Mix the dry ingredients, then the wet ingredients; fold those ripe, juicy peaches right into the batter, then sprinkle the cinnamon sugar streusel mixture over the top. (You can add a slice of peach on top too, which makes these muffins look like they came straight from a fancy bakery!)
Light and fluffy: Baking soda reacts with the acid in the yogurt to make these muffins rise high in the oven; the yogurt also gives the peach streusel muffins a tender crumb, although the peaches also help in the moisture department too. The light, fluffy texture of these muffins is the perfect contrast to the crunchy streusel topping.
Special treat: Serve these peach streusel muffins for a weekend breakfast, or make a batch on Sunday night and enjoy them all week long for an easy breakfast-on-the-go. They’re also perfect for a summertime brunch party—maybe with some mini quiches and peach bellinis?
What you need
- Dry ingredients – All-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg
- Wet ingredients – Granulated sugar, unsalted butter, eggs, yogurt, vanilla extract
- Mix-ins – Fresh peaches
- Streusel – All-purpose flour, granulated sugar, cinnamon, unsalted butter
To make these peach streusel muffins gluten-free, you can substitute a gluten-free baking flour blend (i.e., a measure-for-measure substitute, not a single flour like almond or coconut).
How to make them
Prepare. Preheat your oven to 350ºF and line a muffin tin with cupcake liners.
Mix the dry ingredients. Whisk the the flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a small mixing bowl.
Finish the batter. In the bowl of a stand mixer, beat the sugar and butter on high for 1 minute using the paddle or whisk attachment.
Beat in the eggs, yogurt, and vanilla for another minute, then stir in the dry ingredients until just incorporated.
Fold in the peaches.
Tip: No stand mixer? No problem! Just use a large mixing bowl and a hand mixer to make these peach streusel muffins.
Make the streusel topping. Combine the flour, sugar, and cinnamon in a small bowl, then stir in the melted butter. The mixture will be crumbly, but it will hold together when you pinch it between two fingers.
Bake. Divide the batter into the cupcake liners, filling each 1/2 to 3/4 full. Spoon the streusel over the batter and garnish with a peach slice, if desired. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool before serving.
Tip: Nestling a slice of peach on top of the streusel will make these more like peach cobbler muffins; the juices from the peach will thicken, sweeten, and caramelize, just like peaches in a homemade cobbler.
You can use canned or frozen peaches to make these peach streusel muffins. If you use canned, let the peaches drain well so they don’t introduce extra liquid into the muffin batter. Frozen peaches should be thawed and drained.
A peach is ripe when the color around the stem is a deep, golden yellow. If, instead, you see a greenish tint around the stem, the peach isn’t yet ready to eat.
Use a paring knife to slice the peach in half around the pit. Hold each half in one hand and twist in opposite directions. Once you pull the two halves apart, insert the knife under the pit to pop it out.
How to make these peach streusel muffins your own
These peach streusel muffins are an absolute treat, but if you want to put your own spin on the recipe, here are some of our favorite variations!
- Make them gingery. Ginger and peaches are an amazing combination! Add 1/3 cup of minced candied ginger to the batter with the peaches.
- Add a drizzle of honey. If the peaches on top of the muffins are more tart than you expected, you can add a drizzle of honey just before serving.
- Switch up the fruit. Nectarines can be substituted for peaches—they’re actually a type of peach so they can always be used interchangeably in recipes! Or, try using half the amount of peaches and substituting blueberries or raspberries for the other half.
- Swap the vanilla extract for almond extract. Almond extract pairs beautifully with peaches.
Make Ahead Ideas
If you want to get a head start on this peach streusel muffin recipe, prep the peaches ahead of time and store them in an airtight container in the fridge overnight.
Store peach streusel muffins in an airtight container or freezer bag in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
Although you can eat these peach streusel muffins chilled or at room temperature, they’re especially delicious warmed up a little bit. Pop them in the microwave and heat them for 15 seconds at a time, until they’re warm but not hot.
More breakfast sweet and treat recipes
- Giant Pop Tart With Icing
- Blueberry Cake Donuts
- Pumpkin Monkey Bread Muffins made with Cinnamon Rolls
Get the Recipe: Peach Streusel Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs
- 1 cup plain greek yogurt (or sour cream)
- 1 tablespoon vanilla extract
- 1 cup chopped fresh peaches
- ⅓ cup + 3 tablespoons flour
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- Preheat the oven to 350ºF. Line a muffin tin with cupcake liners and set aside.
- In a small mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg.
- In the bowl of a stand mixer, combine the sugar and butter. Using the paddle or whisk attachment, beat on high for 1 minute. Add in the eggs, yogurt and vanilla. Beat together for another minute. Add in the flour mixture and stir until the flour is integrated. Fold in the peaches.
- To make the crumb, combine the flour, sugar and cinnamon in a small bowl. Add in the melted butter and stir to bring together. Mixture should be crumbly.
- Fill cupcake liners ½-¾ full with muffin batter. Evenly divide the crumb and spoon on top of the muffin batter. If you wish to, you can garnish by placing a peach slice on top of the crumb topping. Place into the oven and bake for 20-22 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Let cool, serve and enjoy!
- Storage: Muffins may be stored in an airtight container in the fridge for up to 4 days.