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.
The muffins are light and fluffy, and I share all of my secrets to making the best muffins! If it isn't the peach season, you can easily use frozen or canned peaches too!
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This new recipe is for all of my peach lovers, 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 You Need To Make These Gluten Free Peach Muffins:
- I base this recipe on my most popular Gluten Free Strawberry Muffins recipe. They are one of my very best muffin recipes, and even better with peaches.
- You can modify this simple peach muffin recipe in several ways and you can use fresh, canned, or frozen peaches.
- Enjoy them plain or with a streusel topping. This is one of the best peach recipes because of all of the juicy peaches!
- Lastly, you can drizzle icing over the top to make them more like gluten free peach cobbler muffins.
- 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.
- 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!
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 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. Feel free to use vegan dairy-free butter if you want these muffins to be dairy-free too.
- 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. Note I left the skin on my peaches but you can also remove the skin if you prefer.
- Vanilla Extract - Use pure vanilla extract instead of imitation if you can.
- Eggs - Use large eggs.
Recipe Step By Step Directions:
Step 1: Preheat the oven to 425º F and be sure the oven rack is in the middle position.
In a large mixing bowl, combine the dry ingredients 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.
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: If you are making the optional streusel topping, combine in a small bowl, 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: 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 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. 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.
It is so easy to make peach muffins from scratch! If you love your muffins light and fluffy, this recipe is a must-make!
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! To measure flour, I use one of two methods: 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 ¾ 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.
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 muffin recipe dairy-free by using 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.
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.
Check out the peach muffin web story too!
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
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
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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Erin
This is the BEST recipe! Followed the directions and they turned out so light and fluffy! Thank you so much!
Sandi Gaertner
I am so glad you loved them, Erin. Thank you so much!
Janet Remy
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.
Sandi Gaertner
Oooh, I love the idea of using pineapple. Thank you for coming back to let me know it turned out great.
Darlene Sharp
Made these today and they are Amazing! I used gfJules flour. Thanks for the recipe!
Sandi Gaertner
I am so glad you loved them, Darlene!
Nikki
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!!
Sandi Gaertner
I am so glad everyone loved these muffins Nikki. I can't wait to hear what they think about many of my other recipes :-).