Print Recipe

Peach Muffins

Perfect peach muffins with brown sugar pecan streusel topping
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: muffins, peach
Servings: 16 muffins
Calories: 329kcal
Author: Heather Perine


For the streusel topping:

  • 1 1/2 cups coarsely chopped pecans
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar firmly packed
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter melted

For the muffins:

  • 2 cups all purpose flour
  • 1 cup granulated white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 3 tablespoons unsalted butter melted
  • 1 1/2 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups peaches (about 3 peaches) peeled, pitted, and diced

For the vanilla glaze

  • 1 cup powdered (confectioners) sugar
  • 1 tablespoon milk (or heavy cream, or water)
  • 1/4 teaspoon vanilla extract


For the streusel topping

  • In a small bowl, combine the pecans, flour, brown sugar and cinnamon.
  • Stir in the butter, and mix until well blended.

For the muffins:

  • Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.
  • In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.
  • In a separate bowl, whisk the eggs, butter, sour cream, and vanilla. Fold in the peaches.
  • Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.
  •  Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). 
  • Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter
  • Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

For the glaze

  • In a small bowl, combine the glaze ingredients and whisk until smooth. You can adjust the consistency by adding more or less milk, and more or less powdered sugar. Drizzle over the muffins once cooled.


  • Measure your flour correctly - Measuring your flour wrong is one reason why homemade muffins don't come out fluffy and moist like they do as a bakery. The best way is to use a scale and measure by weight. I still love to measure by volume, as I am sure most American home bakers do. So if you do use your measuring cups, then be sure to first fluff up the flour. Then scoop with a spoon into the cup and then level off with a flat edge. For more on how and why to measure your flour you can read this post
  • Prepare your pans first. You want to make sure to get those ready before you start measuring. I like to use liners for my muffins and then also spray the top of the pans with non-stick cooking spray. You don't have to use liners, but then make sure the wells and the top of the tin are sprayed well. But you don't want your batter sitting around while you get your pans ready, so do this first. 
  • Do not overmix. Once you add the wet ingredients to the dry ingredients, you want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your muffins tough and chewy. And cause "tunneling" which are these long holes throughout your muffins. So. Do. Not. Overmix. Ok? Ok. 
  • Test for doneness. It can be tough to tell if your muffins are done. I like to use a toothpick inserted into a muffin in the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes. 
  • Cool on a cooling rack. Once you have taken your muffins out of the oven you want to move them from a tin to a cooling rack. If you leave the muffins in the tin, then the heat from the tin will cause them to continue to bake possibly causing them to overbake. 


Calories: 329kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 142mg | Potassium: 161mg | Fiber: 1g | Sugar: 26g | Vitamin A: 7.5% | Vitamin C: 1.5% | Calcium: 5.9% | Iron: 7.9%