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Peach Muffins


Ingredients for Crumb Topping:
1/3 cup packed light or dark brown sugar
1 Tablespoon sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour

Ingredients for Muffins:
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 large eggs
1/2 cup yogurt
2 teaspoons vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 teaspoon salt
3 Tablespoons milk
3 peeled, chopped peaches

Ingredients for Glaze:
1/2 cup of confectioners sugar
1 and 1/2 Tablespoons heavy cream
1/4 teaspoon vanilla extract


I found this recipe online at and knew I had to try it when I saw the pictures and ingredients. I have modified the information below from the original recipe in several ways so that your muffins are absolutely perfect!  This will make 12 muffins and give you the exact amount of needed toppings. These muffins are extremely moist. I do recommend eating them with a plate to catch your crumbs! (Whatever you do- don’t skip the glaze in this recipe)


Make the crumb topping by combing both sugars, cinnamon, and melted butter. Stir in the flour until it’s crumbly. Set aside for later.

Move on to your muffins. Mix your butter on a high speed until smooth, about 1 minute. I threw mine in the KitchenAid to make it easy. Add your brown sugar and sugar and mix on high until creamed. Add the eggs, yogurt, and vanilla extract. I bought a cup of peach flavored yogurt for this recipe!

Preheat your oven to 425 degrees. Mix your flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour your wet ingredients into the dry and mix gently with a whisk. Add the milk until all is combined thoroughly. Fold in your chopped peaches. It is up to you how big the peach piece are, I made mine pretty small because I wasn’t sure how much I would enjoy having large chunks in my muffin so it hard to see them in the photos. The peach flavor was definitely still present so just cut them however you prefer!

Spoon the batter evenly into your muffin tin. Fill them a little over 3/4 the way full, leaving room for your topping. (I filled mine too full this time!) Next, use your topping evenly among the muffins. Stick them in the oven for 5 minutes at 425 degrees but then turn your oven to 350 degrees and bake for 15 more minutes. Check the muffins after the 15 minutes and determine if they are done by inserting a toothpick. If it doesn’t come out clean, give them a few more minutes in the oven. While they are in the oven you can mix up your glaze. Drizzle it over the warm muffins and enjoy! These have been great for breakfast around my house!

I overfilled mine a little… but if you follow my directions above, yours should be perfect!

They taste better than they look… and they look good!