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    Home » Recipes » Gluten Free Muffins

    Tasty Gluten Free Peach Muffins

    Published: Jun 7, 2021 · Modified: Jun 7, 2021 by Sandi Gaertner · 14 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe
    a pinterest pin image

    Get ready for the peach season with these delicious homemade gluten free peach muffins. You can add a streusel topping, or enjoy them plain. There is delicious sweet peach in every bite! My muffins are light and fluffy, and I share all of my secrets to make the best muffins!

    a peach streusel muffin on a plate
    Jump to:
    • Why these peach muffins are so good:
    • Ingredient notes:
    • Recipe step by step directions:
    • Tips and Recipe FAQ:
    • More gluten free muffins recipes:
    • Recipe
    • Community

    This new recipe is for all of my peach fanatics, but you can easily use this gluten free peach muffins recipe as a muffin base for any muffins flavors. The muffins are light and fluffy and taste incredible.

    I give you lots of options to customize this recipe including using canned or frozen peaches for when fresh peaches are not available in stores! If you love muffins as much as my family does, you will want to check out all of my delicious gluten free muffins recipes!

    If you love muffins as much as we do, you will want to make all of my delicious light and fluffy Gluten Free Muffins Recipes!

    Why these peach muffins are so good:

    These are one of my very best muffins recipes. You can modify them in several ways. Use fresh, canned, or frozen peaches. Enjoy them plain or with a streusel topping. Lastly, you can drizzle an icing over the top to make them more like gluten free peach cobbler muffins. You can even mix different fruits by adding blueberries or raspberries.

    If you have a lot of peaches on hand, you can also make my Gluten Free Peach Cobbler recipe!

    a peach muffin cut in half on a plate

    Ingredient notes:

    peach muffins ingredients
    • Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
    • Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    • Butter - Feel free to use vegan dairy-free butter if you want these muffins to be dairy-free too.
    • Non-dairy milk - You can use any, but I do not recommend canned coconut milk. You can also use regular milk if you like.
    • Peaches - Fresh, frozen, or canned work well in my recipe.

    Recipe step by step directions:

    photos of peach muffins steps 1 and 2

    Step 1: Preheat the oven to 425º F. In a large bowl, add your dry ingredients and whisk to blend them all together.

    Step 2: In a smaller bowl, add your wet ingredients and mix well. I do NOT recommend making gluten free muffins with a standing mixer. A standing mixer will over-mix your batter resulting in dense muffins.

    photos of steps 3 and 4 in making peach muffins

    Step 3: Chop up your peaches into small pieces. Note it is optional if you want to peel your peaches. I find peeling is not necessary, but everyone has their own preference.

    Step 4: Pour the wet ingredients into the dry ingredients and add the chopped peaches. Mix until the batter is "just barely mixed." This is very important if you want light and fluffy muffins!

    peach muffin batter in a large bowl

    Step 5: This is what your gluten free peach muffin batter will look like. Let it sit for 5-10 minutes while you mix up the optional streusel topping.

    streusel topping steps 6 and 7 photos

    Step 6: In a small bowl, add the brown sugar, gluten free flour, and cinnamon. Whisk to blend.

    Step 7: Add the very cold butter and use a pastry blender to cut the butter into the dry streusel topping ingredients.

    photos of the muffin batter in a muffin tin

    Step 8: Add the muffin batter to your muffin liners. I highly recommend using parchment paper liners so your muffins do not stick to the paper! Fill each about ¾ full.

    Step 9: Sprinkle the streusel topping on the muffins if you like.

    Step 10: Bake at 425º F for 5 minutes, then reduce the heat of the oven down to 350º F. The high temperature in the first 5 minutes will help give your muffins a domed top. If you don't want much dome lift, bake the whole time at 350º F. Bake for 20-25 minutes until done.

    To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins needs to bake longer.

    peach muffins in a muffin tin
    Some peach muffins with streusel topping and others are plain

    It is so easy to make peach muffins from scratch! If you love your muffins light and fluffy, this recipe is a must-make!

    Tips and Recipe FAQ:

    How do you make muffins light and fluffy?

    The secret to light and fluffy muffins is to not overmix the batter. Mix it until it is just barely mixed.

    Can you make these gluten free peach muffins dairy-free?

    You can easily make this muffins recipe dairy-free by using a dairy-free butter.

    How do you use frozen peaches?

    To use frozen peaches in this recipe, you will need to thaw the peaches out before using them. This will help eliminate some of the extra moisture. I have noticed that some frozen peaches are not very sweet. Taste one before using them to make sure they are sweet. If not, you can toss them with 1-2 teaspoons of sugar.

    How to use canned peaches in this muffin recipe?

    To use canned peaches, use the canned peaches packed in water or light syrup. Rinse them off in a colander to get the extra syrup off. Using the syrup-coated peaches will make these muffins too wet and sweet. Pat them dry with a paper towel to remove the water.

    How do you get that dome top on muffins?

    If you would like a dome top to your muffins, preheat your oven to 425º F. Bake the muffins for 5 minutes at 425, then reduce the temperature to 350º F for the rest of the baking time.

    How long do muffins keep fresh?

    These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    How do you freeze these gluten free muffins?

    To freeze your muffins, allow them to cool to room temperature. Gently drop them into a freezer bag and freeze.

    a peach muffin cut in half on a plate
    The dark areas are from the baked peach skin. Peel your peaches if you do not want this to happen.

    More gluten free muffins recipes:

    • Gluten Free Blueberry Muffins
    • Tasty Gluten Free Zucchini Muffins
    • Sweet Gluten Free Banana Muffins
    • Gluten Free Lemon Poppy Seed Muffins

    Recipe

    a peach streusel muffin on a plate

    Gluten Free Peach Muffins

    Sandi Gaertner
    Light and fluffy peach muffins that can be topped with streusel. They are perfect for snacking!
    5 from 6 votes
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    Prep Time 15 mins
    Cook Time 22 mins
    Total Time 37 mins
    Course Gluten Free Muffins Recipes
    Cuisine American
    Servings 16 muffins
    Calories 226 kcal

    Ingredients
      

    • 2 ¼ cups gluten free flour blend * see note
    • 1 cup sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 ⅓ cups non-dairy milk * see note
    • ½ cup melted butter * see note
    • 2 eggs large
    • 2 teaspoons pure vanilla extract
    • 1 cup peaches chopped

    Optional Streusel Topping

    • ¼ cup brown sugar
    • ½ cup gluten free flour
    • ½ teaspoon ground cinnamon
    • 3 tablespoons butter cold

    Instructions
     

    • Preheat the oven to 425º F. In a large bowl, add your dry ingredients and whisk to blend them all together.
    • In a smaller bowl, add your wet ingredients and mix well. I do NOT recommend making gluten free muffins with a standing mixer. A standing mixer will over-mix your batter resulting in dense muffins.
    • Chop up your peaches into small pieces. Note it is optional if you want to peel your peaches.
    • Pour the wet ingredients into the dry ingredients and add the chopped peaches. Mix until the batter is "just barely mixed." This is very important if you want light and fluffy muffins!
    • In a small bowl, add the brown sugar, gluten free flour, and cinnamon. Whisk to blend.
    • Add the very cold butter and use a pastry blender to cut the butter into the dry streusel topping ingredients.
    • Add the muffin batter to your muffin liners. I highly recommend using parchment paper liners so your muffins do not stick to the paper! Fill each about ¾ full. Sprinkle the streusel topping on the muffins if you like.
    • Bake at 425º F for 5 minutes, then reduce the heat of the oven down to 350º F. The high temperature in the first 5 minutes will help give your muffins a domed top. If you don't want much dome lift, bake the whole time at 350º F. Bake for 20-25 minutes until done.
    • To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.

    Notes

    1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
    2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    3. To make this recipe dairy-free, substitute the butter for vegan butter.
    4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk. You can also use regular milk.
    5. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
    6. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    Nutrition

    Serving: 1muffinCalories: 226kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 192mgPotassium: 86mgFiber: 2gSugar: 18gVitamin A: 337IUVitamin C: 1mgCalcium: 57mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Comments

    1. Nikki

      September 06, 2021 at 5:58 pm

      5 stars
      I am new to gluten free baking. I have two children who are gluten sensitive, and it seemed that everything I made, no one liked it. But this time was different! They loved this recipe!!

      Reply
      • Sandi Gaertner

        September 07, 2021 at 8:05 am

        I am so glad everyone loved these muffins Nikki. I can't wait to hear what they think about many of my other recipes :-).

        Reply
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