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Cinnamon Crunch Peach Muffin Bread. A sweet, peachy muffin-style loaf made in one bowl with creamy Greek yogurt, vanilla, and swirls of summer peaches. The magic is in the layers of peach jam and the cinnamon crunch on top. It’s no-fuss, so yummy, and perfect for breakfast, snacking, or dessert.
You guys—I finally found peaches! Like, the good ones. I always wait until they’re perfectly sweet and juicy before baking with them. Sometimes they come early, but usually it’s the end of July when they’re at their peak. And yes, that time is now!
I’ve had this idea tucked in the back of my mind for months. Ever since I baked that blueberry muffin bread this winter, I knew I’d be making a peach version come summer. And I have to say…it turned out even better than I imagined!
Growing up, my mom never baked with peaches. We’d just eat them raw—usually standing over the sink with peach juice dripping down our arms. And honestly? There’s nothing better than a perfect Ohio peach. But little did I know…baked peaches are even more delicious! My grandma definitely knew that. Her peach dump cake? So simple, so good.
Next on my list: peach butter (like apple butter, but a summer version!). And then maybe a peach pie. But for now, we have this muffin bread. It’s moist, fluffy, jammy, and topped with the most addicting cinnamon crunch.
Trust me—you’ll love it!
Here are the details
Ingredients
- salted butter
- brown sugar
- plain Greek yogurt – I love the Straus brand
- eggs
- vanilla extract
- whole wheat or all-purpose flour – I like to use whole wheat pastry flour
- baking powder
- peaches
- granulated sugar
- peach jam – you could also use blueberry or blackberry jam – mix it up!
Ingredients for the swirl
- brown sugar
- whole wheat or all-purpose flour
- cinnamon
- salted butter
Tools
For this peach bread, you need a mixing bowl, then a knife for slicing, plus a cutting board.
Steps
Step 1: Make the batter
Start with melted butter—browned butter if you’re feeling fancy (and yes, it’s worth it!). I don’t have a microwave, so I usually melt my butter on the stove until it’s lightly golden and just starting to smell nutty.
Whisk the butter with the Greek yogurt, eggs, and vanilla extract in a large mixing bowl.
Step 2: Add the peaches
The key here is ripe, sweet peaches—the kind that taste like candy. Cut the peaches into very thin slices, then give them a rough chop. This helps swirl fresh peach flavor throughout every bite of the bread.
Fold the chopped peaches into the batter. Pour the batter into a greased bread pan, then swirl the peach jam right over the top.
Step 3: Add the cinnamon crunch
Mix together the brown sugar, cinnamon, flour, and butter until clumps form—that’s your cinnamon crunch topping.
Scatter the clumps over the top of the batter and jam swirls. Now bake! This will take about an hour. Your kitchen is going to smell amazing—like brown sugar, cinnamon, and warm, juicy peaches.
Serving
Delicious warm out of the oven, but also try toasting a slice and slathering it with salted European-style butter and a sprinkle of sea salt flakes. And a drizzle of honey? Yes, so good. Or go full dessert mode and add a scoop of vanilla ice cream.
Helpful suggestions
Try a mix of stone fruits—cherries would be amazing. And if you’re low on peach jam, blueberry or blackberry would work beautifully too.
Looking for other summer desserts? Here are some favorites:
Old School Easy Brown Sugar Peach Cobbler
Swirled Blackberry Lavender Sheet Cake
Lastly, if you make this Cinnamon Crunch Peach Muffin Bread. Be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Peach Muffin Bread
Servings: 1 loaf (about 8 servings)
Calories Per Serving: 285 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, melted
- 3/4 cup brown sugar
- 3/4 cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup finely chopped peaches
- 3 tablespoons peach jam
Cinnamon Swirl
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- 1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined. Mix the peaches into the batter. 3. Pour the batter into the prepared pan. Swirl in the peach jam, leaving streaks of jam throughout the batter.4. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set. If the loaf is browning too quickly, cover with foil. 5. Remove, slice, and enjoy with butter and flaked sea salt.
This post was originally published on July 22, 2025
Is there any way you can post nutritional information chart in your recipes . Alot of your recipes sound so good but hesitate in buying ingredients to find out not so good when someone is on a specific diet of sorts. Thank You
Hey!! Thank you so much for your kind note! I completely hear you, and I know how helpful it can be to have nutritional info—especially when you’re trying to stick to a specific way of eating. While I don’t include full nutrition charts just yet, I always try to create recipes that are flexible and easy to adjust to fit different needs and lifestyles. Your feedback really means a lot, and I’ll definitely keep it in mind as I continue to share new recipes. Please feel free to reach out anytime if you ever need help tweaking something, I’m always happy to help however I can! xT
Can this be done with almond flour?
Hey Charles! I haven’t ever made this with almond flour before so I can’t say for sure! Let me know if you give it a try! I hope you love it! 🙂 xT
This looks delicious! I love peaches and have some that need to be used. Perfect timing! :). Thanks Tieghan!
Hi Sara! Oh how perfect! Don’t you just love peach season?! I hope you love this bread recipe! xT
Hi!! Do you have any pets (other than the goats)?
I remembered when you used to blog about your cat Snape and wondered if you still have him or any other pets.
Thank you for everything you do!!
Hey Karen, just goats and my family has a dog, Merle! xT
You ignored the question about Snape. Are you doing that deliberately ? He was very cute; I remember seeing his pictures once upon a time. Where did he go?
Hi Marie! So sorry I missed the question! We gave him away to a friend when we started traveling a lot! Have a great weekend! xT
Hi! This looks delicious! Do you think the recipe would work with frozen peaches? We don’t have the best options of fresh fruits up North! Thank you!
Hey Andie! Yes, you can definitely use frozen peaches for this recipe! Just don’t thaw them first, using them frozen helps prevent the batter from getting too wet. If the pieces are large, chop them slightly so they mix in more evenly, and keep in mind the bread may need an extra 5–10 minutes of baking time since the frozen fruit will cool the batter a bit! Hope you enjoy! xT
Hello!
I noticed the recipe instructions for the cinnamon swirl say to “mix the butter with the brown sugar, flour, cinnamon” but there is no butter amount in the ingredient list for the cinnamon swirl part. How much butter should we use for that? Thanks!
Hey Gwen! So sorry for the confusion, I’ve updated the recipe now and it calls for 2 tablespoons of butter! 🙂 xT
How much butter is in the batter and how much in the swirl? No butter listed in cinnamon swirl ingredients but is mentioned in instructions.
Thanks
Hey Rob! So sorry about that, the recipe is fixed now! It calls for 2 tablespoons of butter! Hope you enjoy! 🙂 xT
Hey! How much butter in the cinnamon swirl? Looks like that part is missing 🙂
Thanks!
Hi Bailey! The recipe is updated now, it calls for 2 tablespoons butter! Hope you enjoy! 🙂 xT
Can you make muffins instead?
Hey Patty! I haven’t ever tried this recipe as muffins before, but I would suggest baking at 350 for about 18-25 mins depending on your oven! Hope you enjoy! 🙂 xT
Hi! It doesn’t say in the recipe how much butter goes in the topping. How much do we need?
Hi Dawn! Thanks so much for your comment, the recipe calls for 2 tablespoons of butter for the topping! 🙂 xT
This looks great I want to make it today. I notice theirs not an amount of butter for the cinnamon swirl. Thank You
Hi Nancy! The recipe is fixed now, it’s 2 tablespoons of butter for the cinnamon swirl! Hope you enjoy! 🙂 xT
Oh my goodness!!! I am so excited to try this recipe!!
I had a question about how to pick peaches as I can never seem to pick the right ones. How do you pick peaches so that they are sweet and juicy? How do you know when they are at the right ripeness level?
Thanks!!
Hi Bina! I’m so excited you’re going to try this recipe, I hope you love it! Great question about the peaches. When picking peaches, look for ones that have a deep golden color and give just slightly when you gently press them near the stem. They should also have a sweet, fragrant smell. If they’re still a little firm, you can let them ripen on the counter for a day or two. Once ripe, keep them in the fridge to slow down further ripening. Hope that helps, and hope you enjoy the recipe! xT
Sorry to disagree but peaches should NEVER be refrigerated. Their flavor will immediately begin to deteriorate. Leaving them on the counter is the preferred method. If they start to become overripe then just eat them but don’t refrigerate.
Hey Wendy! Thank you for this input, I appreciate it! 🙂 xT
Hi Tieghan,
So I made the bread last night. The house was smelling amazing!!
2 things:
1. Mine was a light wheatish color – not the beautiful golden yellow yours is in the photos and the texture was a bit dense. Could that be the white whole wheat flour I used and maybe overmixed? I was very conscious of not overmixing…. but maybe still did?
2. Its not as sweet as I thought it would be…. (which is fine by me as I tend to cut the sugar in many of my baked goods)… is it meant to be sweet? I added 1 1/2 peaches as this was 1 cup diced for me. Should I have added more?
Also, any suggestions on cutting the butter quantity? I mean I plan to try again with maybe half the butter and subbing avocado and applesauce instead.
Otherwise, great recipe and tastes great next day warmed up with some honey butter.
Hey Bina! So glad your kitchen smelled amazing, that’s always a good sign!
The lighter color and denser texture could definitely be from the white whole wheat flour. It tends to absorb more liquid and make things a bit heavier. Even with careful mixing, that flour can cause a denser crumb. You could try swapping in some all-purpose flour next time for a lighter bread!
The bread is meant to be mildly sweet, but it depends a lot on how ripe your peaches are. If they weren’t super juicy, adding a bit more fruit or a touch more sugar could help make it sweeter.
Cutting the butter should be fine! Try half butter and half applesauce or avocado oil. The texture may change slightly, but it should still be tasty!
And yes, warmed with honey butter sounds amazinggg! Thanks so much for trying this recipe! xT
Can gf flour be used this recipe
Thank.you
Hey Peggy! I haven’t ever tried this with gf flour before so I can’t say for sure! Let me know how it goes! 🙂 xT
I don’t have greek yogurt today, only Stonyfield Organic Whole Milk Probiotic Yogurt. Is it OK to use this?
Or should I substitute with sour cream?
Thank you….
Hey there! yes, that yogurt you have on hand or sour cream should work just fine! Hope you enjoy! 🙂 xT
I didn’t know Ohio was known for their peaches! You live in Colorado, do you never get Palisade peaches, in my opinion they are the best peaches I’ve ever had and wait every year for them to be in season!
Hey Molly! Yes, I love palisade peaches they’re super yummy! I absolutely love peach season! 🙂 xT
Yum! Just got my tickets to see you in Atlanta next week! It’s all my daughter can talk about. Shes so excited! Do you know what recipe you’re going to be making?
S0 exciting!! Thank you! Did you get an email about the date changing? I am so sorry we had to switch the date but hoping you can make this new date work too! Thank you and let me know if you have questions about anything!
Charlotte, North Carolina
Thursday, November 6 at 6pm” xT
Hi Tieghan, I still haven’t seen an answer to my question about Atlanta – will it be rescheduled or not? The date you listed says Charlotte.
Hey Lauren, sadly the Atlanta event had to be canceled. I am so sorry! If I could change it I would!! Apologies for any inconveniences! Let me know if there is anything I can do for you!!
Have a wonderful Sunday! xT
How much butter for the topping?
Recipe is updated now with the butter amount! Hope you enjoy! 🙂 xT
Good morning. I have two questions. Do you remove the skin from the peaches? Also, can this be made gluten free?
Thanks.
Hey Lynn! You can totally remove the skin from peaches if you’d like! I haven’t ever tried this with GF flour before so I can’t say for sure! Let me know how it turns out! 🙂 xT