Get ready for the peach season with these delicious homemade gluten free peach muffins. There are juicy, fresh peaches in every bite! You can add a streusel topping or enjoy them plain.

A peach muffin sitting on a small white plate.

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

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

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 10
  • Flour Blend Tested – Other blends should work, but you may need to tweak moisture levels depending on the blend’s starch-to-grain ratio. Read my article for more information about why flour blends vary.
  • Cook Time – 20-25 minutes.

Why I love this recipe…

The muffins are light and fluffy, and I share all my secrets to making the best ones! If it isn’t the peach season, you can easily use frozen or canned peaches, too!

  1. I base this recipe on my most popular Gluten Free Strawberry Muffin recipe. They are one of my best muffin recipes, and even better with peaches.
  2. You can modify this simple peach muffin recipe in several ways and use fresh, canned, or frozen peaches.
  3. Enjoy them plain or with a streusel topping. This is one of the best peach recipes because of all the juicy peaches!
  4. Lastly, you can drizzle icing over the top to make them more like gluten free peach cobbler muffins.
  5. This recipe makes 16 regular-sized delicious fresh peach muffins or 12 jumbo muffins. You can also make a loaf and bake the batter in a loaf pan as a quick bread.
  6. You do not need any fancy equipment to make this recipe. All you need are mixing bowls, a muffin pan, muffin liners, a large spoon, and a whisk!

Made these muffins using Cup 4 Cup flour as that is what I had on hand and followed the recipe exactly as written.So extremely happy with the results! Very fluffy muffins! My non gluten free friends couldn’t tell they were gluten free! This recipe is a keeper!”

Lori w., blog comment

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

Allergen Information:

  • This recipe is gluten-free, nut-free, oat-free, and soy-free.
  • Make them dairy-free, use plant-based butter and dairy-free milk.
  • Make this gum-free (no xanthan or guar gum) using my DIY Gluten Free Flour Blend. It works well in this recipe.
A gluten free peach muffin cut in half on a plate so you can see the peach chunks inside.
Photos of the peach muffins ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend—I tested this recipe using 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.
  • Baking Powder – I highly recommend using aluminum-free baking powder.
  • Butter—Use unsalted butter. If you want these muffins to be dairy-free, you can also use vegan, dairy-free butter.
  • Non-dairy milk – I used gluten free oat milk to make this recipe. You can read about what oat milk is gluten free or use another non-dairy milk like almond 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. I left the skin on my peaches, but you can also remove it if you prefer.
  • Vanilla Extract – Use pure vanilla extract instead of imitation if you can.
  • Eggs – Use large eggs.

Gluten Free Peach Muffin Baking Tips:

  • Do not use too much or too little gluten free flour, or you can end up with dense muffins! I use one of two methods to measure flour: Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
  • Do not underfill the muffin cups when adding the batter. You want the batter to come up and fill each section of your muffin tin 3/4 full.
  • Do not use a standing mixer to make this muffin recipe. A standing mixer will overmix your batter and your muffins will not turn out light and fluffy!
  • Be sure to check to make sure your baking powder is not expired. This will make a big difference in the rise the muffins get.
  • Use the right gluten-free flour blend! Read my article about testing four flour brands in my muffin recipe.

If you need more tips, be sure to check out my Gluten Free Muffins Troubleshooting Guide. If you wonder which gluten free flour blend to use for gluten free muffins, I tested four easy-to-find gluten-free flour blends to find out.

Step-By-Step Photos and Directions:

Photos of peach muffins steps 1 and 2.

Step 1: Preheat the oven to 425º F, and be sure the oven rack is in the middle position.

Combine the dry ingredients in a large mixing bowl and use a wire whisk to blend them all together.

Step 2: In a medium 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 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!

A photo of the 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 mixing the optional streusel topping.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Optional Streusel topping steps 6 and 7 photos.

Step 6: If you are making the optional streusel topping, combine brown sugar, gluten-free flour, and cinnamon in a small bowl. 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 3/4 full.

Step 9: If you made the optional crumble topping, sprinkle the streusel topping over the muffin tops. If you are not adding a streusel topping, you can sprinkle coarse sugar over the tops of the muffins before they bake.

Step 10: Bake at 425º F for 5 minutes, then reduce the heat of the oven 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. The tops will have a slight golden brown color.

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.

Photos of the baked 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 light and fluffy muffins, this recipe is a must-make!

Frequently Asked Questions:

How do you make muffins light and fluffy?

The secret to light and fluffy muffins is not to 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 muffin recipe dairy-free by using dairy-free butter.

How do you use frozen peaches?

To use frozen peaches in this recipe, you must thaw them 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 them before using them to make sure they are sweet. If not, toss them with 1-2 teaspoons of sugar.

How do you use canned peaches in this muffin recipe?

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

How long do these gluten-free peach muffins stay fresh?

These muffins will keep fresh for 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:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A peach muffin sitting on a small white 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 19 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Gluten Free Breakfast Recipes, 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 3/4 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

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
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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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Recipe Rating




30 Comments

  1. 5 stars
    Made these muffins using Cup 4 Cup flour as that is what I had on hand and followed the recipe exactly as written.So extremely happy with the results! Very fluffy muffins! My non gluten free friends couldn’t tell they were gluten free! This recipe is a keeper!

  2. 5 stars
    I’ve tried some bad gluten free recipes. YET, this was NOT one of them. I followed the recipe using the Bob mills 1:1 GF flour and usingvthe oven temp recommended. I did substitute vegan butter and almond milk. Mymuffin tops rose! Yay! I loved this recipe! I will make this again!

  3. 5 stars
    I made these muffins with fresh pineapple. I also used brown sugar for half the sugar and used some pineapple juice for some of the liquid. They are so good. I could eat all of them but I’m trying to pace myself.

  4. 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!!

  5. 5 stars
    SO Good! Thank you. I have been waiting & waiting for Sprouts to have their peach muffins again. This is the 1st thing I’ve made with real sugar in years. I usually use honey or syrup. BUT it’s SO GOOD. !! and had just bought peaches so it was perfect. I would say the firmer the better & I chopped mine really small. I made 1/2 w & 1/2 WO on the topping. I will pass this on to all my GF friends. I checked for doneness at 23 min and needed a little more up to 30. I did mine in a toaster oven & double papers turned out perfect.

  6. 5 stars
    Our farmer’s market had fresh peaches recently (first crop of the summer) so I had to make these muffins when I saw the recipe. They were moist and flavorful. Thanks for a great recipe!

  7. 5 stars
    Biting into a muffin and finding peach within must be the best feeling in the world, and I can’t wait to try it myself!