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Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Freezing Instructions: Muffins freeze well for up to 3 months. It’s best to freeze the muffins without the icing and add the icing after thawing and before serving. (Freezing them with the icing on is completely fine, but the muffins taste better with fresh icing.) Thaw muffins in the refrigerator or at room temperature before icing/serving.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
Yogurt or Sour Cream: You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. The same amount of unsweetened applesauce or mashed banana may also be used if needed.
Milk: You can use any milk, dairy or nondairy.
Frozen Peaches: You can use chopped frozen peaches—do not thaw. Extend total bake time by 1–2 minutes.
Jumbo Muffin Pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30. Makes about 6.
Mini Muffin Pan: 350°F for 12–14 minutes. Makes about 36–40.
Quick Bread: This butter-based recipe isn’t ideal to turn into a quick bread because of the heavy, wet peaches. However, a slightly different oil-based batter yields wonderful results, so use my Peach Quick Bread recipe instead.
Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about room temperature ingredients in baking.
Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Notes for freezing
Homemade peach muffins freeze very well, typically for up to 3 months (sometimes cited as 2–6 months), making them great for batch baking and easy breakfasts or snacks. sallysbakingaddiction.com
Steps to Freeze Baked Peach Muffins
Cool completely — Let the muffins cool on a wire rack after baking (usually 5–10 minutes in the pan, then out onto the rack). Freezing them warm creates excess moisture/condensation and can lead to sogginess or freezer burn. tasteofhome.com
Optional flash-freeze (highly recommended) — Arrange the cooled muffins in a single layer on a baking sheet (lined with parchment if desired). Place in the freezer for 1–3 hours until solid. This prevents them from sticking together later. whatsinthepan.com
Package for storage —
• Transfer to a freezer-safe zip-top bag or airtight container.
• For extra protection (especially with moist fruit like peaches), wrap each muffin individually in plastic wrap first, or use layers of parchment paper between them. joyfullymad.com
• Squeeze out as much air as possible from the bag to minimize ice crystals and freezer burn.
• Label with the date.
Storage tip: Some people place the flash-frozen muffins back into the muffin tin temporarily for easier handling before bagging. smalltownwoman.com
Thawing and Reheating
• Thaw at room temperature for about 30–60 minutes, or overnight in the refrigerator. twopeasandtheirpod.com
• Reheat in the microwave for 15–30 seconds (or longer if frozen solid) until warmed through. You can also warm them in a 300–350°F oven for a few minutes.
• Enjoy plain, or add fresh toppings like a glaze/streusel after thawing for best texture (freezing with icing is okay but fresh is often better). sallysbakingaddiction.com
Extra Tips for Peach Muffins
• Peaches release moisture, so well-drained or tossed-in-flour pieces help prevent soggy spots in the original bake, which carries over to freezing quality.
• If using frozen peaches in the batter, many recipes say you can add them straight from frozen (no thaw needed). twopeasandtheirpod.com
• Quality is best within 1–3 months, though properly stored muffins can last longer.
• Avoid refreezing thawed muffins.
This method works for most fruit-based muffins and keeps them tasting fresh and moist. Enjoy your stash!
Freeze uncooked peach muffins
Homemade peach muffins freeze very well, typically for up to 3 months (sometimes cited as 2–6 months), making them great for batch baking and easy breakfasts or snacks. sallysbakingaddiction.com
Steps to Freeze Baked Peach Muffins
Cool completely — Let the muffins cool on a wire rack after baking (usually 5–10 minutes in the pan, then out onto the rack). Freezing them warm creates excess moisture/condensation and can lead to sogginess or freezer burn. tasteofhome.com
Optional flash-freeze (highly recommended) — Arrange the cooled muffins in a single layer on a baking sheet (lined with parchment if desired). Place in the freezer for 1–3 hours until solid. This prevents them from sticking together later. whatsinthepan.com
Package for storage —
• Transfer to a freezer-safe zip-top bag or airtight container.
• For extra protection (especially with moist fruit like peaches), wrap each muffin individually in plastic wrap first, or use layers of parchment paper between them. joyfullymad.com
• Squeeze out as much air as possible from the bag to minimize ice crystals and freezer burn.
• Label with the date.
Storage tip: Some people place the flash-frozen muffins back into the muffin tin temporarily for easier handling before bagging. smalltownwoman.com
Thawing and Reheating
• Thaw at room temperature for about 30–60 minutes, or overnight in the refrigerator. twopeasandtheirpod.com
• Reheat in the microwave for 15–30 seconds (or longer if frozen solid) until warmed through. You can also warm them in a 300–350°F oven for a few minutes.
• Enjoy plain, or add fresh toppings like a glaze/streusel after thawing for best texture (freezing with icing is okay but fresh is often better). sallysbakingaddiction.com
Extra Tips for Peach Muffins
• Peaches release moisture, so well-drained or tossed-in-flour pieces help prevent soggy spots in the original bake, which carries over to freezing quality.
• If using frozen peaches in the batter, many recipes say you can add them straight from frozen (no thaw needed). twopeasandtheirpod.com
• Quality is best within 1–3 months, though properly stored muffins can last longer.
• Avoid refreezing thawed muffins.
This method works for most fruit-based muffins and keeps them tasting fresh and moist. Enjoy your stash!