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close up of a peach streusel muffin on a wire rack with sliced peaches next to the muffin.

Bakery-Style Fresh Peach Streusel Muffins Recipe

These Bakery-Style Peach Streusel Muffins are the perfect way to celebrate peach season. Bursting with sweet peaches, a soft tender crumb, and topped with a buttery cinnamon streusel topping, these bakery-style muffins taste just like a warm peach cobbler in muffin form.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Servings 12 muffins

Ingredients
  

Peach Muffins

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup milk
  • 2 cups +1 tablespoon flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 3/4 cups peaches, diced

Streusel Topping

  • 1/4 cup butter, melted
  • 1/2 cup flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch of salt

Instructions
 

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick cooking spray.

Make the Streusel Topping

  • In a small bowl, combine the melted butter, flour, granulated sugar, brown sugar, cinnamon, and salt. Mix with a fork until large crumbs form. Refrigerate while preparing the muffin batter.

Make the Peach Muffin Batter

  • In a large bowl, beat the softened butter and sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and milk until smooth.
  • To the bowl, stir in 2 cups of flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Do not overmix.
  • In a small bowl, toss the diced peaches with 1 tablespoon of flour, then gently fold them into the batter until just combined.

Bake the Peach Muffins

  • Divide the batter evenly between the prepared muffin cups, filling each about ¾ full. Generously sprinkle the streusel topping over the top of each muffin, gently pressing it into the batter so it sticks during baking.
  • Bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

What Are the Best Peaches for Muffins?

Fresh peaches are my favorite for this recipe, but frozen and canned peaches work well too with a few simple adjustments.

Frozen Peaches

Thaw completely, drain any excess liquid, and pat dry with paper towels before tossing with flour and folding into the muffin batter.

Canned Peaches

Drain well, pat dry, and dice into small pieces. Fold them in gently since they're softer than fresh peaches.

Storage, Freezing, and Defrosting Instructions

To Store:

Store the cooled peach streusel muffins in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.

To Freeze:

Once the muffins have cooled completely, place them on a wire rack or baking sheet and flash freeze for about 1 hour, or until firm. Transfer the frozen muffins to a freezer-safe zip-top bag or airtight container and freeze for up to 3 months.

To Defrost:

Remove the muffins from the freezer and let them thaw at room temperature for an hour or overnight in the refrigerator. For a freshly baked taste, heat in the microwave for 15–20 seconds or until warmed through.