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Peach Muffins are loaded with juicy peaches, hints of cinnamon and nutmeg, a brown sugar crumble streusel, and a simple vanilla glaze over top.
Celebrate peach season with these other delicious recipes like Easy Peach Dump Cake, Peach Cobbler, and Peach Blueberry Crisp.
The Best Peach Muffin Recipe
These peach muffins with a streusel crumble on top are a delicious combination of a moist and tender crumb, sweet peaches, warm spices of cinnamon and nutmeg, and a crisp-crunchy streusel topping.
Make these muffins year round with canned peaches or its a great recipe to use up fresh peaches when they’re in season. Either way you’re going to love these cake-like, super moist peach muffins! Let’s learn how to make them with all my tips for success.
Ingredients Needed For Delicious Peach Muffins
Brown Sugar Crumble Topping Ingredients
- Light Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Butter : Salted butter or unsalted butter can both be used depending on preference. I prefer using salted butter.
- All-Purpose Flour
Peach Muffin Batter Ingredients
- All-Purpose Flour
- Light Brown Sugar
- Granulated Sugar
- Baking Powder
- Ground Cinnamon
- Kosher Salt
- Ground Nutmeg
- Large Egg
- Whole Milk
- Vegetable Oil
- Vanilla Extract
- Canned Peaches : I love using canned peaches because then you can make these easy peach muffins year round! Read below for substituting with fresh peaches.
Vanilla Glaze Ingredients
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
How To Make Peach Muffins Recipe
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin pan with paper liners or spray with nonstick cooking spray. Set aside.
In a small bowl, use a fork to mix together the streusel ingredients; brown sugar, granulated sugar, and cinnamon. Add the butter and mix until combined well. Stir in the flour and mix until the topping is thick and crumbly. Break up any larger crumbles into smaller ones so that they will stay on top of the muffins. Set the crumble aside for later.
In a separate large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, cinnamon, salt, and nutmeg.
In a separate mixing bowl, whisk together the egg, milk, oil, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and mix together gently using a rubber spatula just until combined and no flour streaks remain. Be careful not to overmix.
Gently stir the peaches into the muffin batter.
Divide the batter evenly among the muffin tins, filling each one about 3/4 of the way full. Sprinkle some crumble streusel on the tops of the muffins.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring the muffins to a wire cooling rack to cool completely.
When the muffins are cooled, make the glaze. Whisk together the powdered sugar, heavy cream, and vanilla extract until a pourable glaze forms. Drizzle the glaze, using a fork or spoon, over the cooled muffins.
How To Store Peach Muffins
Before storing leftover muffins, ensure the peach muffins are completely cool to the touch. Cooling completely prevents condensation inside the storage container, which can make the muffins soggy.
Refrigerate the muffins in an airtight container, or inside a container that is covered well with plastic wrap, or inside a Ziploc bag. Store the muffins inside the refrigerator. Warm up the muffin in the microwave or let them sit at room temperature before eating from the fridge.
Streusel Peach Muffins Recipe Tips
- Ensure the peaches are well-drained and patted dry with a paper towel to avoid any excess moisture in the muffin batter.
- Once you have mixed the batter, be sure to fill the muffin tins and immediately put it into the oven. The leavening agents, like the baking powder, start working once they come in contact with the wet ingredients. It’s important to not let the muffin batter sit for too long before baking. Have the oven heated and ready to go!
- Muffins are done when a toothpick into the top center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as the muffins can dry out.
- Don’t have heavy cream for the glaze? It’s ok, use any milk you have but take note that the glaze will be thinner and not as rich. Heavy cream adds thickness, richness, and the fat needed to thicken the glaze but still make it pourable. If you’re using a milk lower in fat than heavy cream, use less milk as you won’t need as much to create the glaze consistency.
More Favorite Muffin Recipes
- Cinnamon Banana Bread Muffins
- Nutella Banana Muffins
- Chocolate Chip Zucchini Muffins
- Blueberry Muffins
- Cinnamon Sugar Donut Muffins
- One Bowl Applesauce Muffins
- Mini Chocolate Chip Muffins
Peach Muffins
Ingredients
Streusel Topping
- 3 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons butter melted
- 1/2 cup all-purpose flour
Peach Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 large egg
- 3/4 cup 2% milk or whole milk
- 1/2 cup vegetable oil
- 1 ½ teaspoon pure vanilla extract
- 1 can (15 oz) peaches drained and chopped
Vanilla Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly grease with cooking spray.
- Make Streusel Topping : In a small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, and blend with a fork. Add the melted butter and mix until combined. Stir in the all-purpose flour using a fork and mix until the topping is thick and crumbly. Break up large crumbles into smaller ones so that they will stay on top of the muffins. Set aside.3 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, 3 tablespoons butter, 1/2 cup all-purpose flour
- Peach Muffin Batter : In a medium mixing bowl, whisk together all-purpose flour, light brown sugar, granulated sugar, baking powder, ground cinnamon, kosher salt, and ground nutmeg.2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon kosher salt, ¼ teaspoon ground nutmeg
- In another mixing bowl, beat the egg with a whisk. Add in then mix in the milk, vegetable oil, and vanilla extract. Whisk until combined.1 large egg, 3/4 cup 2% milk or whole milk, 1/2 cup vegetable oil, 1 ½ teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula just until combined. Avoid overmixing.
- Gently fold the chopped peaches into the batter.1 can (15 oz) peaches
- Bake Muffins : Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle some streusel topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make The Glaze : In a mixing bowl, whisk together the powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over the cooled muffins using a piping bag/Ziploc bag with a small hole or a spoon.1/2 cup powdered sugar, 1-2 tablespoons heavy cream, ½ teaspoon pure vanilla extract
Notes
- Ensure the peaches are well-drained and patted dry with a paper towel to avoid any excess moisture in the muffin batter.
- Once you have mixed the batter, be sure to fill the muffin tins and immediately put it into the oven. The leavening agents, like the baking powder, start working once they come in contact with the wet ingredients. It’s important to not let the muffin batter sit for too long before baking. Have the oven heated and ready to go!
- Muffins are done when a toothpick into the top center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as the muffins can dry out.
- Don’t have heavy cream for the glaze? It’s ok, use any milk you have but take note that the glaze will be thinner and not as rich. Heavy cream adds thickness, richness, and the fat needed to thicken the glaze but still make it pourable. If you’re using a milk lower in fat than heavy cream, use less milk as you won’t need as much to create the glaze consistency.
Nutrition
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