Gluten-Free Peaches and Cream Muffins
These easy muffins are a taste of Summer! They have an fabulous soft & fluffy texture, are packed with juicy peaches and topped with the most delicious streusel topping. Bonus: your house will smell amazing while they bake.
Servings: 12 muffins
Ingredients
Muffins
- 2 cups gluten-free all purpose flour we use GF Jules - affiliate link
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 8 tablespoons butter or dairy-free butter, melted
- ½ cup plain Greek yogurt or dairy-free yogurt of choice
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cup chopped peaches (chopped into 1/2 - 3/4 inch pieces according to taste) approximately 3-4 peaches
Streusel Topping
- ⅓ cup gluten-free all purpose flour
- ¼ cup brown sugar, packed
- 2 tablespoons gluten-free oats (or sub additional gluten-free flour)
- 1 tablespoon flax seed meal
- 3 tablespoons butter, room temperature
Instructions
- In a large bowl, whisk together flour, baking powder and salt.
- In a separate bowl, mix together eggs, sugar, melted butter, yogurt and vanilla until well combined.
- Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
- Gently fold in peaches until evenly distributed.
- Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
- While batter rests, preheat oven to 375 degrees and line a 12 cup muffin tin with paper liners OR spray with with canola oil spray. Set aside.
Make Streusel
- Mix together brown sugar, oats, flour and flax seed meal with a fork. Add in butter and using a fork or your hands combine until a crumble forms. Will be sticky. Set aside.
Assemble
- Using a cookie scoop or large spoon, portion batter evenly into prepared muffin tins. There is a lot of batter and peaches so fill generously and fill to the top of the muffin tin.
- Top with streusel-- gently press streusel into top of muffins.
- Bake 22-25 minutes (22 minutes is perfect in my oven), or until the muffins are golden and toothpick inserted in the center comes out clean. If the tops are golden but the center not cooked, gently cover with foil and continue baking for the additional time.
- Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes
- Store in an air tight container for several days. Store in the refrigerator up to a week.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
I had a surplus of frozen peaches in the house so decided to give them a try. They came together quickly, and as instructed, I let the batter rest while I made the crumble. So easy, fluffy and delicious! I added a sprinkle of cinnamon on top of the crumble before baking b/c I LOVE cinnamon. They were an instant hit!
So happy you loved them and found the recipe easy! Thank you!
I loved how easy and quick these were to make. My daughter is celiac and most dessert I try never come out right. These muffins were amazing and so moist and tasty. The whole family enjoyed them. Thank you for the recipe.
So happy you all loved them too! Thank you!
Would I be able to use canned, drained peaches for this recipe?
Great question! I’ve used frozen peaches but never canned… should work fine! I would just drain them and rinse them first. Let me know if you make them. Enjoy!
These are incredible…my husband who is not GF said the texture was just like regular muffins! They are so delicious and the streusel topping makes them! I used fresh peaches the first time but I had so many I had to freeze a bunch so trying frozen this time🤞🤞🤞
Makes me so happy that your husband loved them too! Thanks for sharing!