Ingredients

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon (15g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour (spooned & leveled)

Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120g) plain yogurt or sour cream, at room temperature*
• 2 teaspoons pure vanilla extract
• 2 Tablespoons (30ml) milk, at room temperature
• 1 and 3/4 cups (300–320g) peeled chopped peaches (about 3 peaches)*

Optional Vanilla Glaze

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 425°F (218°C). Lightly grease a 12-cup muffin pan with nonstick spray or line it with paper liners.
2. Prepare the crumb topping: In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and melted butter. Add the flour and gently combine with a fork until the mixture forms coarse crumbs. Avoid overmixing, as it should remain crumbly rather than becoming a paste. Set aside.
3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.
4. Prepare the batter: In a large mixing bowl, beat the softened butter with both sugars on high speed for about 3 minutes, or until light and creamy. Scrape the bowl as needed.
5. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed until mostly smooth. The mixture may look slightly curdled, which is normal.
6. Reduce the mixer to low speed. Gradually add the dry ingredients and milk, mixing just until no dry streaks remain. Gently fold in the chopped peaches.
7. Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle the crumb topping over each muffin and lightly press it into the batter so it adheres.
8. Bake for 5 minutes at 425°F (218°C). Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 16–19 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is approximately 21–24 minutes.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Because the peaches add extra moisture, allow the muffins to cool for at least 15 minutes before removing the liners and serving.
10. For the glaze (optional): Whisk together the confectioners' sugar, heavy cream (or milk), and vanilla extract until smooth. Drizzle over warm or completely cooled muffins.
11. Store glazed or plain muffins in an airtight container at room temperature for several days or refrigerate for up to 1 week.

Notes

• Freezing: Freeze the muffins for up to 3 months. For the freshest flavor, freeze them without the glaze and add it after thawing. If preferred, glazed muffins can also be frozen. Defrost at room temperature or in the refrigerator before serving.
• Yogurt or Sour Cream: Regular or Greek plain yogurt (any fat percentage) and sour cream both work well. Unsweetened applesauce or mashed banana can also be substituted in the same quantity if needed.
• Milk Options: Any dairy or nondairy milk can be used.
• Frozen Peaches: Chopped frozen peaches can be added directly from the freezer without thawing. Increase the baking time by 1–2 minutes.
• Jumbo Muffins: Bake at 425°F for 5 minutes, then lower to 350°F and bake for 22–25 minutes (27–30 minutes total). Makes about 6 jumbo muffins.
• Mini Muffins: Bake at 350°F (177°C) for 12–14 minutes. Makes approximately 36–40 mini muffins.
• Quick Bread: This butter-based batter is not recommended for a loaf because the peaches make it especially moist.
• Room Temperature Ingredients: Allow refrigerated ingredients to come to room temperature before mixing for a smoother, more even batter.
• High-Temperature Start: Beginning with a hotter oven encourages the muffins to rise quickly, creating tall, bakery-style tops before the lower temperature finishes baking the centers.