Peach Streusel Muffin Tops
The best part of a muffin is the top I say, and this peach streusel muffin top recipe is perfection. It’s moist with chunks of peaches, sweet with it’s vanilla glaze, and crumbly with it’s cinnamon sugar streusel that finishes off this exquisite baked good.
Servings Prep Time
9muffin tops 25minutes
Passive Time
Servings Prep Time
9muffin tops 25minutes
Passive Time
Cumb Topping
  • 1/3cup packed light or dark brown sugar
  • 1tbs granulated sugar
  • 1tsp cinnamon
  • 1/4 cup butter, melted
  • 2/3cup all purpose flour
Muffin Tops
  • 1/2cup unsalted buttersoftened to room temperature
  • 1/2cup packed light or dark brown sugar
  • 1/4cup granulated sugar
  • 2large eggsroom temperature preferred
  • 1/2cup plain Greek yogurt
  • 2tsp vanilla extract
  • 1 3/4cups all purpose flour
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/2tsp ground cinnamon
  • 1/8tsp allspice
  • 1/2tsp salt
  • 3tbs milk
  • 1 1/2cups peeled, chopped peaches(about 3 peaches)
  • 1cup confectioner’s sugar
  • 3tbs heavy cream(or milk for a less creamy texture)
  • 1/2tsp vanilla extract
Crumb Topping
  1. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425F degrees. Spray a 12-count muffin top pan with nonstick spray. Set aside.
Make the Muffin Tops
  1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  2. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
  3. Spoon the muffin batter evenly between muffin tins. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
  4. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
  1. Whisk all of the ingredients together and drizzle over warm muffins.
Recipe Notes


  1. Sift together dry ingredients for extra fluffy muffin tops.
  2. Recipe adapted from: Sally’s Baking Addiction