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Fresh peaches are in season and this year they are really delicious. I couldn’t resist trying a sample last week at the market and of course ended up bringing a bag home. I love baking fresh peach cobblers, grilling peaches with pork chops, and peach salsa. I’d never thought about peach muffins, but I had left overs and needed to use them up. I found this recipe on Sally’s Baking Addiction blog, so I knew I wouldn’t be disappointed (she’s awesome!). These moist and delicious Peach Streusel Muffins are full of chopped peaches and are topped off with a cinnamon crumble and creamy glaze. If I do say so myself, these muffins deserve a spot in the bakery window! Sally’s recipe is another winner!
These muffins will keep at room temperature for up to five days, but they probably won’t last that long. I took this batch to work and they disappeared quickly. There’s a bit of prep work to this recipe, but these muffins are worth the extra effort.
Peach Streusel Muffins
- 1/3 cup light or dark brown sugar
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
- 2/3 cup all-purpose flour
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup light or dark brown sugar
- 1/4 cup sugar
- 2 large eggs room temperature preferred
- 1/2 cup yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1 1/2 cups peeled chopped peaches (3 peaches)
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Combine the sugars, cinnamon, and melted butter in a medium bowl. Gently stir in the flour with a fork or rubber spatula until crumbly. Set aside.
- Preheat oven to 425 degrees and spray a 12-count muffin pan with nonstick spray.
- Cream the butter on high speed until smooth, about 1 minute. Add the sugars and beat on high about 2 full minutes or until creamy, scraping down the sides and bottom of the bowl as needed.
- Add eggs, yogurt, and vanilla extract and beat until well combined, scraping down the sides and bottom of the bowl as needed.
- Divide batter evenly between all 12 muffin tins, filling the muffin tins until they are full all the way to the top. Divide the crumb mixture evenly on top of the batter, pressing in gently (keeping some big crumbs in tact).
- Bake for 5 minutes at 425 degrees, then lower the oven temperature to 350 degrees (leave muffins in oven) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
- Whisk all of the ingredients together until smooth and drizzle over warm muffins.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.