Peach Streusel Muffins

These peach streusel muffins are moist, tender, and packed with sweet, juicy peaches. Topped with a buttery cinnamon and ginger streusel, they strike the perfect balance between fruity and spiced. Whether you enjoy them as breakfast, a snack, or dessert, these muffins bring a taste of summer to every bite.

Why You’ll Love This Recipe

• Packed with peaches: Every bite is bursting with fruit.

• Warm spiced topping: A crispy cinnamon-ginger streusel adds flavor and texture.

• No fancy equipment needed: Just a couple of mixing bowls and a muffin tin.

• Freezer-friendly: Great for baking ahead and enjoying later.

• Versatile: Can be made with fresh or frozen peaches.

• Crowd-pleaser: Perfect for brunches, school lunches, or sharing.

• Moist and flavorful: Thanks to buttermilk and two types of sugar.

• Customizable: Skip the streusel for a simpler version.

• Quick to make: Just under an hour from start to finish.

• Kid-approved: Sweet and soft, with no overpowering flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Streusel

• ⅔ cup all-purpose flour

• ¼ cup cold unsalted butter, cut into pieces

• 3 tablespoons firmly packed light brown sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

Muffins

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup firmly packed light brown sugar

• ½ cup granulated sugar

• ½ cup melted unsalted butter

• 2 large eggs, room temperature

• 1 cup buttermilk, room temperature

• 1 teaspoon vanilla extract

• 1½ cups diced peaches (about ¾ pound; fresh or frozen)

Directions

1. Preheat the oven to 400ºF (203ºC). Line 16 muffin wells with paper liners or spray with non-stick spray.

2. Make the streusel: In a small bowl, combine flour, butter, brown sugar, cinnamon, ginger, and salt. Use a fork to cut the butter into the mixture until it forms crumbles. Chill in the fridge while you prepare the muffin batter.

3. Prepare the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Mix the wet ingredients: In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until smooth. Add eggs, buttermilk, and vanilla extract and whisk again until well combined.

5. Combine the batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in the diced peaches.

6. Let the batter rest for 10–15 minutes.

7. Divide the batter evenly between 16 muffin wells, filling each about ¾ full (approximately ¼ cup batter per muffin).

8. Top each muffin with 2–3 tablespoons of streusel.

9. Bake at 400ºF for 5 minutes, then reduce the heat to 350ºF (177ºC) and continue baking for 13–15 minutes, or until a toothpick inserted into the center comes out mostly clean.

10. Cool completely on a wire rack before serving.

Servings and timing

• Servings: 16 muffins

• Prep Time: 20 minutes

• Bake Time: 20 minutes

• Resting Time: 15 minutes

• Total Time: 55 minutes

Variations

• No streusel: Omit the topping for a simpler, lighter muffin.

• Add nuts: Fold in ½ cup of chopped pecans or walnuts for crunch.

• Gluten-free: Use a gluten-free all-purpose flour blend.

• Dairy-free: Substitute plant-based butter and milk alternatives.

• Spice it up: Add a pinch of nutmeg or cardamom for extra warmth.

• Mini muffins: Bake in a mini muffin tin for bite-sized treats.

• Peach blueberry combo: Swap out half the peaches for blueberries.

• Lemon zest: Add 1 teaspoon lemon zest to the batter for a citrus kick.

• Crumb layer inside: Swirl half the streusel into the batter before baking.

• Whole wheat version: Replace half of the all-purpose flour with whole wheat flour for a heartier muffin.

Storage/Reheating

Store peach streusel muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To reheat, microwave each muffin for 15–20 seconds. For longer storage, freeze muffins for up to 2 months. Thaw at room temperature or microwave from frozen for 45–60 seconds.

FAQs

Can I use canned peaches?

Yes, but drain them well and pat dry to prevent excess moisture in the batter.

Do I have to use buttermilk?

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.

Can I make these muffins with frozen peaches?

Yes, use them straight from the freezer without thawing to avoid soggy batter.

How do I prevent the streusel from sinking?

Keep the streusel cold until just before topping the muffins, and don’t press it into the batter.

Why do I need to let the batter rest?

Resting allows the flour to hydrate and the batter to thicken slightly, which results in fluffier muffins.

Can I use oil instead of butter?

You can use a neutral oil like vegetable or canola oil, though the flavor and texture may change slightly.

How do I know when the muffins are done?

A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Can I use whole wheat flour?

Yes, substitute up to half the all-purpose flour with whole wheat for a denser, nuttier muffin.

What’s the best way to store leftover muffins?

Store in an airtight container at room temperature for short-term storage, or freeze for long-term.

Can I double this recipe?

Yes, the recipe scales well. Just bake in batches and adjust for oven space as needed.

Conclusion

These peach streusel muffins are the perfect blend of fruity, moist, and crumbly. Whether you’re baking for a crowd, prepping for the week, or simply craving something sweet, these muffins deliver on both flavor and texture. Easy to make and full of warm, comforting notes, they’re sure to become a favorite in your baking rotation.