Peach Muffins with Vanilla Icing

Peach Muffins with Icing


  • 1 stick unsalted butter, softened to room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup yogurt or sour cream, at room temperature
  • 2 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour (spoon & leveled)
  • 1 tsp baking soda
  • tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/2 tsp salt
  • 2 Tbsp milk, at room temperature
  • 2-3 peaches, chopped

Vanilla Icing

  • 1 cup confectioners’ sugar
  • 3 Tbsp heavy cream (or milk for a thinner consistency)
  • 1/2 tsp pure vanilla extract


  1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. Make the crumb topping: Mix brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour, using a fork gently mix until crumbs form. Don’t over-mix, mix until it is crumbly.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.
  4. Using a mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. 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 and beat until no flour pockets remain. Fold in the chopped peaches.
  5. 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.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F . Bake for an additional 16–19 mins. The total time is about 21–24 mins. Allow the muffins to cool for 5 mins in the muffin pan, then transfer to a wire rack to continue cooling. Let them cool for at least 15 mins!
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.