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These Peach Streusel Muffins are soft, moist and packed with fresh peaches! The batter is mixed in one bowl with a whisk and the streusel can be mixed by hand. Easier than peach pie!

Peach Streusel Muffins Grouping

You know I cannot resist a good muffin recipe (like these jumbo blueberry muffins or pumpkin cream cheese muffins) especially if the muffin is covered in streusel! This easy brown sugar streusel recipe is crisp on the top and soft underneath! It provides the perfect topping for the tender peach muffins!

These muffins are perfect as the heat rises and peaches start to ripen. Fresh, juicy peach flavor bursts through in this easy recipe. When you’ve had your fill of peach blackberry pie, peach cobbler and nectarine blueberry galette, whip up a batch of these muffins.

Peach Streusel Muffins Crumb
Pumpkin Cream Cheese Muffin interior
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Make it a double batch and then freeze some for the sad days when peaches are gone for the year. The first time I made these muffins was when I lived in Atlanta and the most amazing, tree-ripened peaches were on every corner. That is what I miss most about Summer in the ATL. It certainly isn’t the heat!

Ingredients for Peach Streusel Muffins

  • All-purpose flour: All-purpose flour has just the right amount of gluten to hold all the sugar, oil and peaches without making a chewy, tough muffin.
  • Cinnamon: I use Saigon cinnamon but any cinnamon will do for these peach streusel muffins
  • Baking Soda: Do check the freshness of your baking soda! It does lose potency over time.
  • Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties.
  • Eggs: Whole eggs allow you to emulsify all that oil into the batter, resulting in moist, not greasy, muffins.
  • Sugar: There is a considerable amount of granulated sugar in this recipe. Let’s not pretend they are healthy and then we can all just enjoy a muffin.
  • Vegetable Oil: Oil makes these muffins exceptionally moist. I emulsify them into the sugar and eggs to make the batter extra moist.
  • Peaches: Use the best you can find. Ripe and in season peaches make the best muffins. Frozen are fine but they never taste very “peachy”. Your muffins will reflect that.
Peach Streusel Muffins Halved


  • Alternative Oils: You can certainly use any oil you would like in these peach streusel muffins including melted, but not hot coconut oil. Be aware that they will impart a flavor depending on the variety you choose.
  • Lower Sugar: You can reduce the sugar here by half, but you didn’t hear it from me.

Variation on the Peach Muffin

  • Nectarine: Substitute all or part of the peaches for nectarines or a combination of different stone fruits.
  • Spices: Substitute another spice for the cinnamon or eliminate it entirely.
  • Baking Soda: If you find yourself without baking soda, you can substitute baking powder. Baking soda is about 3 times as potent as baking powder. It is not the same because it will not rise as fast, but it works in a pinch! In this recipe that would be 1 tablespoon of baking powder.
Breakfast Baked Good Overhead

How to Make the Best Peach Streusel Muffins with Fresh Peaches!

Start with the best, ripest peaches you can find. The flavor really shines through in this recipe and you want to show it off!

Emulsify the eggs and the oil: Add the oil slowly so that it emulsifies into the eggs and creates one beautiful base for the rest of the ingredients. This keeps the fat from separating and creates a moist rather than greasy muffins.

Just Enough Streusel: When it comes to streusel, too much of a good thing is possible. Adding too much streusel, particularly to the center, will cause the muffins to sink in the center. Keep the pieces small and make a nice even coating.

Pastry Chef Tip

To keep a beautiful topping, have your streusel pieces be smaller and don’t add too much. {Though, who doesn’t love a delicious streusel surprise in the middle?}? You can add too much of a good thing. They will sink a bit in the center even though they are fully baked.

Breakfast Pastry Sideview
Peach Streusel Muffins Favorite Topping
5 from 10 ratings

Peach Streusel Muffins

These Peach Streusel Muffins are soft, moist and packed with fresh peaches! The batter is mixed in one bowl with a whisk and the streusel can be mixed by hand. Easier than peach pie!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 15 people


For the Muffin Batter:

For the Streusel:


Prepare Streusel:

  • In a small bowl combine all ingredients and mix the butter in by hand. This can also be made in a stand mixer with the paddle attachment or in a bowl with a pastry blender. Set aside.

Prepare Muffin Batter:

  • Preheat oven to 350°F. Line 15 muffin tins with paper liners or spray well with nonstick spray.
  • Using a hand-held immersion blender or in a blender or food processor, pulse the peaches so that you have some small pieces and some medium pieces. I like to have visible pieces of peaches in my batter so I don’t blend it into a purée. The recipe will absolutely work with puree though.
  • In a medium bowl, whisk together flour, cinnamon, soda and salt.
  • In a large bowl whisk eggs until smooth and there are no visible whites.
  • Add sugar and whisk until smooth and incorporated.
  • Slowly whisk in the oil to emulsify the oil into the egg mixture. Continue until all the oil has been incorporated and none is visible.
  • Whisk or fold in the dry ingredient mixture until just incorporated. Fold in the peaches.
  • Scoop or spoon into prepared muffin tins about ¾ full.
  • Crumble a bit of the streusel on the top. I like a nice coating but too much will cause the muffins to sink in the center.
  • Bake in preheated oven until a cake tester inserted in the center comes out clean or with only a few clinging crumbs. This will be about 20 minutes.
  • Allow to cool 10 minutes in the tins and then remove to cool completely on a wire rack.



Yield: 15 Muffins


Calories: 490kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 371mg | Potassium: 80mg | Fiber: 1g | Sugar: 33g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Calories: 490
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. 5 stars
    Great way to use up some peaches! These muffins come out so comforting and are great for busy days.

  2. 5 stars
    Looking forward to peach season this year, so I can make all my favorites like these delicious muffins, again. Mmmm …

  3. 5 stars
    I am eating one of these peach muffins as I type and it is SO good! It’s soft and flavorful and the streusel is so tender and buttery. We are going to be making these all summer long. Thank you for a great recipe!

  4. 5 stars
    These were perfect. Easy, moist, and the streusel made these even more delicious. I plan on adding them to my weekly meal prep.

  5. 5 stars
    These peach streusel muffins are bursting with flavors! We had them over our tea time and we just found another perfect combo for our fav tea!

    1. Hi Sharina! Peach streusel muffins + tea sound like a match made in heaven! Love it!