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!
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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!
Ingredient notes:
- 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:
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.
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!
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.
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.
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.
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:
The secret to light and fluffy muffins is to not overmix the batter. Mix it until it is just barely mixed.
You can easily make this muffins recipe dairy-free by using a dairy-free butter.
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.
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.
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.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
To freeze your muffins, allow them to cool to room temperature. Gently drop them into a freezer bag and freeze.
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
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📖 Recipe
Gluten Free Peach Muffins
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
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- 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.
- 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.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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