Peach Streusel Muffins

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These Peach Muffins are the ultimate cheap dessert that feels anything but basic. With buttery crumble topping and juicy peaches in every bite, you’re going to want these on repeat all summer long—and beyond.

When summer rolls around, all I want is something sweet, fruity, and easy to whip up—and these Peach Streusel Muffins (aka Peach Crumble Muffins) are exactly that! With juicy chunks of peach, a soft, fluffy crumb, and a buttery cinnamon topping that bakes into golden perfection, they’re a dream for breakfast or dessert.

They’re perfect for brunch spreads, lazy weekend mornings, or a last-minute summer dessert when friends drop by. Best part? They freeze beautifully, so you can enjoy a little taste of summer any time of year.

Why You Will Love These Muffins

These muffins are soft, moist, and bursting with fresh peach flavor—and that cinnamon streusel topping adds the perfect sweet crunch. They’re made with sour cream for extra richness and use pantry staples you likely already have. Whether you’re a seasoned baker or just starting out, this recipe is forgiving, flexible, and totally delicious. And since you can use fresh, frozen, or canned peaches, you don’t have to wait for peach season to enjoy them!

Ingredients

Streusel Topping

• ⅔ cup all-purpose flour
• ⅓ cup brown sugar, packed
• ¼ cup butter, softened
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Muffins

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 ¾ cups chopped peaches (fresh, canned, or frozen)

How to Make Peach Muffins with Streusel

1. Prep your pan
Preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray it with nonstick cooking spray. Set aside.

2. Make the streusel
In a small bowl, combine flour, brown sugar, butter, granulated sugar, and cinnamon. Use a fork or pastry cutter to mix until crumbly. Set aside.

3. Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

4. Cream the butter and sugars
In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes. Don’t skip this step—it gives the muffins a tender texture!

5. Add eggs and wet ingredients
Mix in the eggs one at a time until fully incorporated. Then add the sour cream, milk, and vanilla. Beat just until everything is combined and smooth.

6. Combine the dry and wet mixtures
Add the dry ingredients to the wet ingredients and mix on low speed until just combined—don’t overmix or your muffins might turn out dense.

7. Fold in the peaches
Gently stir in your chopped peaches. If using canned or frozen, be sure to pat them dry first to avoid excess moisture.

8. Fill the muffin cups
Spoon the batter evenly into your prepared muffin pan, filling each cup to the top. Sprinkle the streusel topping generously over each muffin and lightly press it in so it sticks.

9. Bake
Bake at 425°F for 5 minutes. Then—without opening the oven door—lower the heat to 350°F (177°C) and bake for another 16–18 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool and enjoy
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. If you can wait that long.

Storage

• Room temperature: Store in an airtight container for up to 3 days.
• Freezer: Let muffins cool completely, then freeze in a zip-top bag or container for up to 3 months. Thaw at room temp or microwave for 20–30 seconds for a warm treat!

Tips & Tricks

• No fresh peaches? Use canned (drained and patted dry) or frozen (thawed and drained).
• Want extra crunch? Add chopped pecans or walnuts to the streusel topping.
• Make mini muffins: Reduce bake time to 10–12 minutes after the initial high heat.
• Add-ins: A pinch of nutmeg or a handful of white chocolate chips takes them up a notch!
• Don’t skip the sour cream—it keeps the muffins super moist and rich.

FAQs

Can I use canned or frozen peaches instead of fresh?

Totally! This recipe is super flexible when it comes to the type of peaches you use. Canned peaches are a great option—just make sure you choose the kind packed in juice (not syrup), drain them really well, and pat them dry with paper towels to remove excess moisture. Too much liquid can throw off your batter’s texture.
If you’re using frozen peaches, let them fully thaw in a colander or strainer and then blot them with paper towels before chopping and mixing into your batter. This step helps prevent soggy or dense muffins and ensures a nice fluffy texture.

Why start baking at a higher temperature?

That quick burst of heat at 425°F (218°C) causes the baking powder and soda to activate rapidly, which gives your muffins a nice domed top—that classic bakery-style look! After the first 5 minutes, reducing the oven temp to 350°F (177°C) ensures the inside bakes through gently without burning the tops or drying out the edges. It’s a simple trick that makes a big difference in both texture and appearance!

Can I make these gluten-free?

Yes! These muffins adapt beautifully to gluten-free baking. Just use a 1:1 gluten-free all-purpose flour blend—these are designed to mimic regular flour and usually work great in muffin recipes. For the best structure and texture, choose a blend that includes xanthan gum. If yours doesn’t have it, add about ½ teaspoon per batch. It helps bind everything together and gives the muffins a soft but sturdy crumb that holds up just like the original.

How do I know when the muffins are done?

You’ll know they’re ready when the tops are golden brown, the streusel is crisp and lightly crunchy, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter!). Try not to overbake—muffins can dry out fast. Start checking around the 16-minute mark after lowering the oven temp and test a few centers to be sure.

Can I double the recipe?

Yes, and you should if you’re baking for a crowd—or want extras for freezing! Just double all ingredients exactly and either use two muffin pans at once (rotating them halfway through baking for even cooking) or bake in two batches if you only have one pan. These muffins freeze really well, so don’t worry if you have leftovers. Once cooled, wrap them tightly or store in an airtight container and freeze for up to 3 months. Just thaw at room temp or warm one in the microwave for a quick treat!