Peach Almond Streusel Muffins with Crumb Topping

These peach almond streusel muffins are soft, moist, and filled with juicy peaches, then finished with a buttery almond crumb topping. If you prefer a simpler muffin, you can skip the streusel and bake them as plain peach almond muffins.

A peach almond streusel muffin sitting on a surface with peaches and almond slices around it.

Peach almond streusel muffins are the kind of homemade treat that makes the most of peach season. They are tender, buttery, lightly flavored with almond extract, and packed with diced peaches in every bite. The topping adds a sweet crunch from brown sugar, cinnamon, butter, and sliced almonds, creating a bakery-style muffin that feels special without being complicated.

“These are everything you said they would be! Followed the recipe to a tee. They baked perfectly, so tender and full of peachy heaven. And the streusel topping… I can’t even! YUM!” — Susan

Fresh peaches are ideal for this recipe because their flavor is bright, sweet, and naturally juicy. Since peach season is short, this is a wonderful recipe to make when peaches are at their best. You can also use frozen peaches, which makes these peach almond muffins easy to enjoy beyond summer. The batter is thick enough to hold the fruit well, so the peach pieces stay nicely distributed instead of sinking to the bottom.

Each muffin combines soft peach-studded crumb with warm cinnamon, sweet almond flavor, and a crisp streusel topping. The almond slices add texture, while the buttermilk helps keep the muffins moist and tender. These muffins are excellent for breakfast, brunch, a lunchbox treat, or an afternoon snack with coffee or tea.

Helpful note: this peach muffin recipe works with fresh or frozen peaches. If you are using fresh peaches and prefer to remove the skins, the blanching method below makes peeling quick and easy.

Ingredients Needed for Peach Almond Streusel Muffins

This recipe uses a reliable muffin base made with a balanced mix of dry ingredients, melted butter, sugars, eggs, buttermilk, and extracts. The result is a moist, sturdy batter that supports the diced peaches while baking into tall, tender muffins. Some ingredients appear in both the muffin batter and the streusel, so it is helpful to measure everything before you begin.

For the best texture, use room temperature eggs and room temperature buttermilk. This helps the batter come together smoothly and evenly. Measure the flour carefully, either by weight or by spooning it into the measuring cup and leveling it off, so the muffins do not turn out dense or dry.

Aerial photo of ingredients to make almond streusel muffins with text overlay labeling each ingredient.

Aerial photo of ingredients to make peach almond streusel muffins with text overlay labeling each ingredient.

For these peach almond streusel muffins, you will need:
• all-purpose flour
• unsalted butter
• light brown sugar
• granulated sugar
• ground cinnamon
• sliced almonds
• salt
• baking powder
• baking soda
• eggs
• buttermilk
• vanilla extract
• almond extract
• peaches

How to Peel Peaches Easily

Peeling peaches is optional, but blanching makes the job simple. If you do not enjoy the fuzzy texture of peach skins in baked goods, this quick method helps remove the skins without wasting much fruit.

Step 1

Bring a large pot of water to a boil. While the water heats, cut a small X into the bottom of each peach and prepare a large bowl of ice water.

Step 2

Place the peaches into the boiling water for about 1 minute. Remove them carefully and immediately transfer them to the ice bath to stop the cooking process.

Blanched peaches in a bowl of ice water.

Peaches on a gray and white checkered kitchen towel that have been blanched so they are easy to peel.

Step 3

Once the peaches are cool enough to handle, slide the skins off with your fingers. Dice the peeled peaches and use them in the muffin batter.

How to Make Peach Muffins: Key Steps

This peach almond muffin recipe is straightforward, but a few details make a big difference. Accurate measuring, gentle mixing, and resting the batter all help create soft muffins with beautifully domed tops.

Measure the flour carefully: Too much flour can make muffins heavy. Weighing the flour is the most accurate method, but the spoon-and-level method also works well.

Rest the batter: Letting the batter sit for 10 to 15 minutes allows the flour to hydrate. This helps the muffins bake up taller, softer, and more tender.

Do not overwork the streusel: The best crumb topping has a mix of small and larger pieces. Press the butter into the dry ingredients just until crumbly, then stir in the sliced almonds.

Peach muffin batter in a large bowl with a spatula.

How to Create Perfect Tall Muffins

For tall peach almond streusel muffins, follow these three important tips:

1) Rest the muffin batter before scooping it into the pan.

2) Fill the muffin wells evenly so all of the muffins bake at the same rate.

3) Start baking at a higher temperature for the first 5 minutes, then lower the oven temperature without opening the door. The initial heat helps lift the muffin tops, while the lower temperature finishes baking the centers.

Aerial photo of a peach almond streusel muffin with a bite taken out of it.

A photo of a peach almond streusel muffin with a bite taken out of it.

Can I Use Canned Peaches?

Canned peaches can be used if needed, but fresh peaches are the best choice, followed by frozen peaches. If using canned peaches, choose peaches packed without extra sugar or syrup, and drain them well before dicing.

Do I Need to Coat the Peaches in Flour?

No. The batter is thick enough that the diced peaches should stay evenly mixed throughout the muffins. Coating the fruit in flour is not necessary for this recipe.

Aerial photo of chopped peaches on a cutting board.

A measuring cup full of chopped peaches.

More Muffin Recipes

Bakery Style Chocolate Chip Muffins
Pistachio Muffins
Lemon Poppy Seed Muffins
Pumpkin Streusel Muffins

Apple Cinnamon Oat Streusel Muffins
Nutella Muffins
Morning Glory Muffins
Banana Nut Muffins

Peach Almond Streusel Muffins Recipe

Moist peach almond muffins filled with diced peaches and topped with a buttery almond streusel. Skip the topping if you prefer simple peach almond muffins.

Prep Time 30 mins

Bake Time 20 mins

Resting Time 15 mins

Total Time 1 hr 5 mins

Servings: 16 muffins

Ingredients

Almond Streusel

⅔ cup (80g) all-purpose flour
¼ cup (56g) unsalted butter cold and cut into 16 pieces
3 Tablespoons (38g) firmly packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup (30g) sliced almonds

Muffins

2 and ½ cups (300g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100g) firmly packed light brown sugar
½ cup (100g) granulated sugar
½ cup (113g) unsalted butter melted
2 large eggs room temperature
1 cup (240mL) buttermilk room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 and ½ cups diced peaches about ¾ pound; fresh or frozen

Instructions

Preheat the oven to 400ºF (203ºC).
Spray 16 wells of two 12-count muffin pans with non-stick spray or line them with cupcake liners. Set aside.

Almond Streusel

In a small bowl, combine the flour, cold butter, brown sugar, cinnamon, and salt. Use a fork to press the butter into the dry ingredients until small crumbs form.
Use your fingers to pinch some pieces together, leaving a mix of small and larger crumbles. Stir in the sliced almonds, then place the streusel in the refrigerator while you make the batter.

Muffins

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk the brown sugar, granulated sugar, and melted butter until smooth. Add the eggs, buttermilk, vanilla extract, and almond extract, then whisk until fully combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Fold in the diced peaches until evenly distributed.
Let the muffin batter rest for 10 to 15 minutes. It does not need to be covered.
Spoon the batter evenly into the prepared muffin wells, using about ¼ cup of batter per muffin. Sprinkle 2 to 3 Tablespoons of almond streusel over each muffin.
Bake for 5 minutes at 400ºF (203ºC). Without opening the oven door, reduce the temperature to 350ºF (177ºC) and bake for 13 to 15 minutes more, or until the streusel begins to brown and a toothpick inserted in the center comes out mostly clean.
Remove the muffins from the oven and cool them on a wire rack. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Muffins may be frozen for up to 2 months. Thaw in the microwave for 45 to 60 seconds before serving.

Notes

Room temperature ingredients: Room temperature eggs and buttermilk mix more smoothly into the batter. To warm eggs quickly, place them in a bowl of warm water for about 10 minutes.
Buttermilk: Buttermilk helps create a tender muffin crumb. If you do not have buttermilk, use a homemade substitute if desired.
Peaches: 1 and ½ cups diced peaches is about 3 medium peaches. If using frozen peaches, do not thaw them before adding to the batter.

Nutrition Disclosure

All nutritional values are approximate and provided as a courtesy. Ingredient changes and quantity adjustments will affect the estimated nutrition information.