Glazed Peach Streusel Muffins

You have to love the bounty of fall.  Especially if you are graced with cases of peaches and some new peach recipes!  Today I made Glazed Peach Streusel Muffins for the third time–they disappear like magic. 


Glazed Peach Streusel Muffins

Of course baking with peaches has its own fringe benefit.   You are forced to eat any odd bruised slices–it wouldn’t do to bake with imperfect fruit, right? 

Peach Streusel Muffins, up close

Peach Streusel Muffins, up close

This recipe is based on my Apple Pie Streusel Muffins, with a  glaze that came from Sally’s Baking Addiction.  The kids thought that adding a glaze was the best idea ever!  peach-muffin-glaze

One of the things I learned from baking with 50 lbs of peaches, is that they can be used in many apple recipes.  Peaches are more tender and have a more delicate flavor, so sometimes a few adaptations are needed, but they measure and bake similarly.peach-muffin-drizzle-glaze

These Glazed Peach Streusel muffins are sweet and fruity, especially if you cut your peaches into larger chunks.  For my apple muffins, I chop the apples into small bits using a food processor, but I found that the peach flavor comes through better with larger pieces.  Peaches are better cut by hand than in a food processor (with their juicy softness and tendency to smash), so it all comes together.   I also used peach yogurt instead of buttermilk for a little peachy flavor boost.  Surprisingly, my 6 oz peach yogurt fit exactly into my  1/2 cup measuring cup–so no leftovers for the baker there.  peach-muffins-in-pan

And while we are talking about substitutions in recipes, did you ever wonder how the amounts of baking soda and/or powder in a recipe are determined?  Since I was testing with this recipe, I decided to get scientific and checked out a guide from King Arthur.    If you are ever curious, it is a great reference. 

What would you do with 50 lbs of peaches?peach-muffin-horizontal-sq

Glazed Peach Streusel Muffins
Serves 12
Sweet and fruity, these glazed peach streusel muffins are great for breakfast, brunch, dessert or snacking.
Write a review
Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
30 min
Total Time
2 hr
299 calories
55 g
34 g
7 g
4 g
4 g
107 g
77 g
37 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 299
Calories from Fat 65
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 34mg
Sodium 77mg
Total Carbohydrates 55g
Dietary Fiber 1g
Sugars 37g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Muffin Batter
  1. • 1 egg
  2. • 6 oz peach yogurt (or other yogurt)
  3. • 1/4 cup butter, melted
  4. • 1 teaspoon vanilla extract
  5. • 3/4 cups packed brown sugar
  6. • 3/4 c all-purpose flour
  7. • 3/4 c whole wheat flour
  8. • 1/2 teaspoon cinnamon
  9. • 1/4 teaspoon ground ginger
  10. • 1/2 teaspoon baking soda
  11. • 1 t baking powder
  12. • 1 1/2 cups chopped peaches (2-3 peaches)
  1. • ½ cup packed brown sugar
  2. • 2/3 cup all-purpose flour
  3. • 1 teaspoon ground cinnamon
  4. • 3 tablespoons butter, melted
  1. • 1 cup confectioners' sugar
  2. • 3 Tablespoons skim milk (or other milk or cream)
  3. • 1/2 teaspoon vanilla extract
  1. 1. Preheat the oven to 350 degrees F. Line 12 cup muffin pan with paper liners.
  2. 2. In a large bowl, whisk together the egg, yogurt, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Cut the peaches into chunks.
  3. 3. Mix flour, baking soda and spices until well combined. Add to the liquid mix and stir until just combined. Gently fold in peaches. The mixture will be fluffy rather than “battery.”
  4. 4. Fill each muffin cup almost to the top; do not worry if the “fluffiness” keeps the batter from filling every nook of the cup–the muffins expand during baking.
  5. 5. To make the topping, stir together brown sugar, flour, and cinnamon in a small bowl. Mix in the melted butter (I used my fingers) until well blended. Sprinkle over the tops of the muffins.
  6. 6. Bake for 25-30 minutes, or until the tops of the muffins spring back when lightly pressed. Do not overbake.
  7. 7. When muffins are cool, mix glaze ingredients then drizzle over the muffins tops.
  1. Don’t peel the peaches. Unpeeled peaches are healthier, there is less waste, and you can barely tell in this recipe.
Art of Natural Living

18 thoughts on “Glazed Peach Streusel Muffins

  1. len

    50lbs of peaches? wow, my freezer alone cant even fit in all 50lbs of fruits. I am sure you have a lots of ideas of peach baking and cooking! The muffins looks wonderful, the glaze sure is an added bonus to the delicious muffins. Thanks for the link of king arthur flour, that’s a useful read, will refer back to that when necessary!

    1. Inger Post author

      The salesman joked when we bought our freezer that it would be a good mafia (organized crime) freezer since it was big enough to hold a body! But since everything (including meat off the farm) is ready in the fall, it goes from nearly empty to full quickly!

  2. Louise

    I sure know where I’m going in the middle of Winter when that peach craving hits and I’ve used the measly few peaches I managed to freeze this year, your house!!!

    I give you so much credit for all thw work you have been doing Inger. I’m sure much of it was fun too!!! Thanks for that link by the way, very interesting how the ratios are figured out:)

    Your Peachy Muffins look so delicious, I don’t even wanr to wait until Winter. It’s a bit confusing because you have apple muffins in the title of the recipe but we all know these are peachy. I’m sure the apple are just as good:)

    Thank you so much for sharing, Inger…

    1. Inger Post author

      I have plenty of fruit stored for winter Louise, so come on over! And thanks for the catch on the recipe name. Even my eagle-eyed oldest missed that. Sometimes the silly fingers just have a mind of their own!

    1. Inger Post author

      What kind of southerner would you be Grace if you didn’t love peaches! (Though this northern girl is pretty head over heals too)

    1. Inger Post author

      Okay heating up is next on my list to try doing (assuming I can hold off biting into one).

  3. Kathy

    Inger, these look wonderfully perfect for breakfast or anytime! I love peaches, but 50 pounds…oh my! Did you can any to save for winter?

    1. Inger Post author

      Yes, Kathy, I froze a lot of peaches and dehydrated some as well. So in the depths of winter, I should have some of the comforts of the season (and a rest from putting it all away 😉 ).

  4. Beth

    With all the muffins I’ve made, I can’t believe I’ve never tried peach muffins! I’ll definitely be holding onto this recipe until the next time I have peaches.

    If I had 50 pounds of peaches, I’d make pies, cobblers – and definitely muffins! And I’d freeze the rest so I could enjoy baking with peaches all winter.

    1. Inger Post author

      I did get a lot of peaches frozen Beth! But you made me realize I haven’t made a cobbler or crisp this year, so extra glad now!

    1. Inger Post author

      Oh I love muffins for breakfast too. And it’s always peach season somewhere! Hope you get a chance to enjoy!

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