Go Back Email Link
–+ servings
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 18 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Print Pin it
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
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.