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Enjoy pops of juicy peaches, a buttery streusel topping, and a sweet vanilla glaze in our best-loved peach muffins!

Top view of a pile of peach muffins.

Peach-filled Gooness!

We love peach season! Our family enjoys harvesting peaches from our trees and using them in various recipes all season – from Fresh Peach Cobbler to these luscious peach muffins.

Fortunately, you can use fresh or frozen peaches to enjoy these muffins all year long! We love them so much we decided to plant another peach tree so we can make them even more often. Because muffins are a favorite breakfast, brunch idea, AND snack in our house, we always try to have the ingredients on hand for these.

Why we love them:

  • A quick bite. Muffins store and freeze very well making them a great grab-and-go snack or easy breakfast idea!
  • Toppings. These are topped with a simple streusel adding a delightful crunch and sweetness. Did I mention the vanilla glaze?! These are heavenly.
  • Fresh or frozen fruit. Again, if you don’t have access to fresh peaches, you can use frozen or canned! See below for tips.
  • Change up the size. Customize your muffins by making them jumbo, mini, or standard size. I’ve included instructions for each!
Several washed peaches on a wooden table.

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup buttermilk warmed, How to Make Buttermilk 
  • ¼ cup canola oil – or vegetable oil 
  • 4 tablespoons melted butter unsalted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups finely chopped peaches – about 4 medium peaches, peeled, and finely diced. You can use chopped frozen peaches – do not thaw.

Streusel

  • ½ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 4 tablespoons melted butter unsalted
Adding milk mixture to a bowl of dry ingredients.

How to Make Peach Muffins

  1. PREP. Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
  2. BATTER. In a large bowl, whisk 2 cups flour, 2½ teaspoons baking powder, 1 teaspoon salt, and 1 cup sugar. 
    • In a small bowl or measuring cup, whisk 1 cup buttermilk, ¼ cup oil, 4 tablespoons melted butter, 2 eggs, and 2 teaspoons vanilla.
    • Pour the wet ingredients into the flour mixture, and stir until just combined. Gently fold 2 cups finely chopped peaches into the muffin batter. 
    • Scoop the batter into the prepared muffin pan, filling ¾ full.
  3. STREUSEL. Whisk ½ cup flour, 3 tablespoons sugar, 3 tablespoons brown sugar, and ½ teaspoon cinnamon with a fork in a small bowl.
    • Drizzle in the 4 tablespoons melted butter and whisk until the butter is blended and the mixture is crumbly. 
  4. BAKE. Sprinkle the crumb topping over the tops of the muffins. Bake 15-18 minutes, or until light golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. COOL. Allow them to cool in the pan for about 5-10 minutes before removing them to a wire cooling rack to cool completely.
Two muffins on a white plate.
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5 from 3 votes

Peach Muffins

By: Lil’ Luna
Enjoy pops of juicy peaches, a buttery streusel topping, and a sweet vanilla glaze in our best-loved peach muffins!
Servings: 18 muffins
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes

Ingredients 

Muffins

  • 2 cups flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 cup buttermilk, warmed
  • ¼ cup canola oil
  • 4 tablespoons melted butter
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups finely chopped peaches

Streusel

  • ½ cup flour
  • 3 tablespoons sugar
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 4 tablespoons melted butter
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Instructions 

  • Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
  • In a large bowl, whisk flour, baking powder, salt, and sugar.
  • In a small bowl or measuring cup, whisk buttermilk, oil, melted butter, eggs, and vanilla.
  • Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Gently fold the peaches into the muffin batter.
  • Scoop the batter into the prepared muffin tins, filling ¾ full.
  • To make the streusel, in a small bowl whisk the flour, sugar, brown sugar, and cinnamon together with a fork. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
  • Sprinkle the streusel over the top of each muffin. Bake 15-18 minutes, or until light golden brown and cooked through.

Notes

STORE. Place cooled muffins in an airtight container or bag. Adding a paper towel or pieces of white bread can help soak up any extra moisture and avoid sticky muffin tops.
FREEZE. Store cooled muffins in a freezer-safe Ziploc or airtight container, label, and freeze for up to 3 months. 

Nutrition

Serving: 1muffin, Calories: 218kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 194mg, Potassium: 126mg, Fiber: 1g, Sugar: 17g, Vitamin A: 260IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Breakfast, Snack
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Ripen peaches faster by placing peaches and an apple in a brown bag paper bag and leaving it on the counter for 1-2 days. If peaches aren’t in season, drain and use canned peaches or use frozen peaches.
  • Sprinkle the batter with a cinnamon-sugar mixture.
  • Add coarse sprinkling sugar on top of the batter.
  • Drizzle a vanilla glaze after the muffins have cooled or even on top of the streusel: 1 cup of powdered sugar, 1-2 tablespoons of milk, and ½ teaspoon of vanilla extract
  • Jumbo muffin pan. Preheat the oven to 425°F and bake for 5 minutes, then reduce to 350°F and finish baking, about 22–25 more minutes.
  • Mini muffin pan. Preheat the oven to 350°F and bake for 12–14 minutes.
  • Place cooled peach muffin recipe in an airtight container or bag. Adding a paper towel or pieces of white bread can help soak up any extra moisture and avoid sticky muffin tops.
  • Store cooled muffins in a freezer-safe Ziploc or airtight container, label, and freeze for up to 3 months. 

For More Peach Recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 3 votes

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3 Comments

  1. Natasha says:

    5 stars
    It was the perfect timing as we had fresh peaches on hand so I tried this recipe. These peach muffins and they were a huge success! My family devoured the muffins and wanted some more!

  2. Sara Welch says:

    5 stars
    Whipped up a batch of these for an afternoon treat, and they did not disappoint! Easy, moist and delicious; the perfect treat for summer, indeed!

  3. Bethany says:

    5 stars
    I bought too many peaches from the Farmers Market last weekend and was looking for new ways to use them up before they spoiled. I hit the jackpot with this peach muffin recipe! Great flavor and texture and easy to make! We’ve been enjoying them all week. 🙂