September 11th, 2014

Fresh Peach Muffins with Almond Streusel

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My boys love having muffins for breakfast and after-school snacks, and these Fresh Peach Muffins with Almond Streusel are one of our new favorites. 

Fresh Peach Muffins with Almond Streusel

The muffins have a light, fluffy texture, and the streusel topping and sweet glaze make the irresistible.

The muffins themselves aren’t super sweet, so the glaze really is a nice touch. But if you wanted to skip the glaze, you could add a bit more sugar to the muffins.

It’s going to seem like you have a lot of streusel, but trust me, just go with it. Pack it on and press it lightly into the muffins.

When the muffins are baked, you’ll be glad you used all of that delicious, crumbly topping!

Fresh Peach Muffins with Almond Streusel


    For the streusel

    • 1/3 cup brown sugar, packed
    • 1 teaspoon ground cinnamon
    • Pinch of salt
    • 1/4 cup butter, melted
    • 2/3 cup all-purpose flour
    • 1/4 cup chopped almonds

    For the muffins

    • 1/2 cup butter, softened
    • 1/4 cup packed brown sugar
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1/2 cup sour cream
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 3 tablespoons milk
    • 1 1/2 cups peeled, chopped peaches (2-3 medium peaches) + 1 tablespoon flour

    For the glaze

    • 1 cup powdered sugar
    • 1/2 teaspoon almond extract
    • 2 tablespoons milk


    1. Preheat oven to 375 degrees. Spray a 12-count muffin pan with nonstick spray or line with paper liners.
    2. To make the streusel: in a medium bowl combine sugar, cinnamon, salt and melted butter. Stir in the flour and almonds.
    3. To make the muffins: in a medium bowl cream the butter and sugars with an electric mixer on high speed until light and fluffy. Add the eggs, sour cream, vanilla and almond extracts and beat until well combined.
    4. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
    5. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. Do not overmix. Stir in the milk.
    6. Toss the peaches with one tablespoon of flour, then gently fold into the batter.
    7. Divide the batter evenly between all 12 muffin tins (about 3/4 full). Top each muffin with crumb topping, pressing lightly into the batter.
    8. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly.
    9. To make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
    1 review

    Who Dished It Up First: Adapted from Sally’s Baking Addiction.



    1. These will be a delicious snack anytime! Thanks Danelle 🙂

    2. I don’t see two sugars for streusel. Error. Thanks. Making these now.

    3. Also instructions say yogurt but ingred say sour cream?

    4. Used the recipe according to ingredients listed – were terrific!


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