Easy Peach Streusel Muffins

These light and fluffy peach streusel muffins are chock full of fresh summertime peaches and sprinkled with a layer of brown sugar streusel. Drizzled with a sweet vanilla glaze, these easy muffins are a delicious breakfast treat!

Full disclosure. I’ve got a thing for muffins. Okay, maybe I’ve got a thing for muffin tops if I’m being honest. Case in point: these peach streusel muffins. They’re like straight up peach cobbler meets cake. To call this breakfast might be a bit of a stretch although they do contain a healthy dose of greek yogurt and real fruit.

I’m not gonna lie – I’ve made three batches of these muffins already and we ate them aaalllll. For breakfast, dessert and everything in between. They are GOOD with a capital G and I can’t wait to tell you all about them. 

Ingredients you need for peach streusel muffins

Muffins are my favorite way to start the day. They’re perfect for weekday mornings on the go and even better to enjoy with a cup of tea for a slow Sunday brunch. Add in a brown sugar streusel and I’m all in. This easy breakfast recipe is made in no time with a just a handful of pantry staples. Grab some fresh peaches at the farmer’s market and add the ingredients below to your next shopping list.

Flour – Regular all-purpose flour gives these muffins a delicious, cakey texture. For best results, measure the flour using a digital kitchen scale. Too much flour can make for a dry muffin.

Butter – We’ll use unsalted butter for this recipe for a deliciously moist and buttery muffin. Leave the butter out overnight on the kitchen counter so it’s at room temperature in the morning when you are ready to bake. 

Sugar – The recipe calls for both granulated sugar and light brown sugar for perfectly sweet and super moist muffins. 

Eggs – Always use room temperature eggs when making muffin batter. If you forget to set your eggs out ahead of time, set them in a bowl of warm water for 10 minutes before mixing into the batter. 

Greek yogurt – Greek yogurt is my go-to ingredient when making muffins. It creates a soft, tender crumb that stays moist for days. Make these fresh peach muffins on Monday and you can enjoy them all week long!

Peaches – For me, summertime is all about the peaches! Once they are in season this peach muffin recipe is all I can think about. I like to peel the skin off the peaches and chop them into little cubes before adding to the batter. Be careful to fold them in gently with a rubber spatula so you don’t bruise the fruit or over mix the batter.  

Baking soda – Just a little goes a long way to help make those pretty domed tops. 

Vanilla – Every good muffin has a splash of good vanilla extract. For the very best flavor, use a high quality vanilla. 

How to make peach muffins

These positively delicious peach muffins topped with a crunchy brown sugar streusel come together in just a few easy steps. And the best part is you don’t even need to break out the big mixer to make this peach muffin recipe. Just grab a bowl and a whisk and get baking!

Step 1: mix the muffin batter

For a soft and tender muffin, we’ll start by creaming together the softened butter and sugars. Once the mixture is light and fluffy, add in the eggs one at a time along with the vanilla. Stir together the dry ingredients and then whisk them into the butter and egg mixture, alternating with the Greek yogurt. For the lightest, fluffiest muffins, be careful not to over mix the batter. Too much stirring can activate the glutens in the flour which makes for a dry, dense muffin.

Step 2: fold in the peaches

Use a rubber spatula or wooden spoon to gently fold in the diced peaches. I like to remove the skins from the peaches but if you can leave them on for a little extra texture. 

Step 3: top with the brown sugar streusel

While the batter rests, melt the butter and stir together the dry ingredients for the brown sugar streusel. Add in the melted butter and use a fork to combine until the mixture is dry and crumbly. Use your hands to form little nuggets of streusel that will hold together while baking. 

Step 4: bake + glaze!

For perfectly portioned muffins, scoop the batter into the liners using a large ice cream or cookie scoop. Fill each liner about 3/4 full, leaving room for a hefty sprinkling of streusel. Top each muffin with the crumble, being sure to cover the batter completely and gently press down on the topping so it stays in place while baking. Bake the muffins as directed and then drizzle with the vanilla glaze while they are still warm. 

How to get perfectly domed muffin tops

If you’re anything like me, you love a good muffin top. I’m happy to report that those perfectly domed muffin tops aren’t just made at your local bakery. You can make them in your very own oven by following these three easy steps. 

Let the batter rest. I’ve made a lot of muffins in my day and one of my favorite tricks for bigger, better muffin tops is to let the batter rest for about 20 minutes after mixing. Resting the batter causes the molecules in the flour to absorb the liquid in the mixture which creates a thicker batter. It works like a charm every time. 

Give them space. Giving each muffin a little space on all sides helps improve air flow while the muffins are baking. If you have two 12-cup muffin tins, try filling each with only 6 liners and spacing them out across the tin. This helps the muffin tops rise up nice and high. 

Bake at a high temperature. The trick to the perfect muffin top is to bake the muffins at a high temperature for the first 5 minutes and then reduce the temperature for the rest of the baking cycle. For best results, start the muffins in a preheated 425° oven. The higher temperature creates a burst of steam that lifts the batter and creates the domed top. 

Can I use canned peaches for muffins?

Absolutely! Using canned or even frozen peaches instead of fresh makes this muffin recipe easy to whip up all year long. Fresh is always best so if you can get your hands on a few ripe, juicy peaches you’ll be glad you did. Canned peaches will work in a pinch but drain the liquid first and blot with a paper towel before slicing. If using frozen peaches, do not defrost them before adding to the batter. Peaches are my favorite mix-in for muffins but strawberries, blueberries or even raspberries would all be just as delicious! 

How to glaze muffins

These homemade peach muffins are delicious all on their own but the sweet vanilla glaze drizzled over the top of the warm streusel really seals the deal. To make the glaze, stir together the confectioners sugar, heavy cream and vanilla until smooth and pourable. For a silky smooth glaze, take an extra 60 seconds to sift the confectioners sugar. Use a small spoon to drizzle the glaze right over the top of the warm muffins. This is one of those instances where more is better so let your sweet tooth do the talking.

oohhhmmmggeeeee. They’re SO, SO GOOD!!

Tips for freezing peach muffins

There’s nothing better than a delicious peach muffin topped with brown sugar streusel and sweet vanilla glaze to remind you of your favorite summertime flavors in the middle of winter. Bake an extra batch of muffins before peach season is over and stash them away in the freezer for a cold December day.

To freeze the muffins, omit the glaze and allow the muffins to cool completely. Once the muffins are cool, place them in a large ziplock bag or storage container and freeze flat. They’ll stay fresh for up to 3 months. To defrost, simply set the muffins out at room temperature for 30-45 minutes or until they reach room temperature. Heat them for just 10-15 seconds in the microwave and then drizzle on the glaze if desired.

Viola! Breakfast {or dessert!} is served!

There you go bakers. All the tips and tricks for the perfect batch of peach muffins. Peach season won’t last forever so don’t let summer pass you by without making a batch {or two!} of these fresh peach streusel muffins. I just know you’re going to love them!

Happy baking!

If you love this peach muffin recipe, you’ll love these easy and delicious muffins too:

The Best Blueberry Streusel Muffins

Raspberry Streusel Muffins

Double Chocolate Espresso Muffins

Glazed Coffee Cake Muffins

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