Peach Crumb Muffins are light, fluffy homemade muffins ideal for breakfast or snacks. These moist, flavorful muffins are packed with fresh summer peaches and finished with a sweet, buttery cinnamon streusel topping and a simple vanilla glaze—one of the best muffin recipes for peach season.
This recipe is straightforward and adaptable. It’s basically a summer twist on a classic crumb muffin base, updated with juicy peaches for a bright, seasonal flavor.
Peach Crumb Muffins
Crumb muffins are my go-to when I want something quick, comforting, and impressive. They’re easy to mix together and bake, yet full of flavor. I often make versions with blueberries, lemon, or apple; this peach version celebrates the height of summer with lots of tender fruit and a crunchy cinnamon streusel.
These Peach Crumb Muffins are moist and tender, loaded with sweet peaches, and finished with a crumb topping that adds buttery crunch and cinnamon warmth. If you love peaches, these deliver—every bite is bursting with fruit.
There are no unusual ingredients—just simple pantry staples and fresh peaches. No special equipment is required, and the method is easy: combine dry ingredients, mix the wet ingredients separately, combine into a batter, then gently fold in the peaches. The streusel comes together in a minute and is a perfect match for the fruit. Finish with a light vanilla glaze for a touch of sweetness.
These muffins are an excellent summer breakfast or snack—serve warm for the best texture and flavor.
Peach Crumb Muffins
- Author: Vera Z.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Light, moist muffins filled with fresh peaches and a buttery cinnamon streusel, finished with a sweet vanilla glaze. Easy to make and perfect for summer breakfasts or snacks.
Ingredients
For Streusel Topping:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon (or more to taste)
- 6.5 tablespoons unsalted butter, melted
For the Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 1/3 cups peeled, chopped peaches, divided (about 1 1/3 cups for the batter and 1 cup for topping)
- 1–2 tablespoons flour (for dusting peaches)
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and set aside.
- Make the streusel: in a small bowl whisk together 1 cup flour, sugar, brown sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- In a large bowl whisk together 2 cups flour, baking powder, and salt.
- In a medium bowl whisk the sugar and eggs until combined. Add the yogurt, oil, and vanilla; the mixture should be pale and slightly yellow.
- Fold the wet ingredients into the dry ingredients and mix until just combined.
- Reserve 1 cup of chopped peaches for the muffin tops. Place the remaining peaches in a small bowl, toss with 1 tablespoon flour to lightly coat, then gently fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Top each with the reserved peaches, then press a generous handful of streusel onto each muffin, leaving some larger crumbs for texture.
- Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for about 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze by stirring powdered sugar, vanilla, and milk until smooth. Adjust with more powdered sugar if too thin or a little more milk if too thick. Drizzle over cooled muffins.