Gluten Free, Dairy Free, Soy Free
A great way to use late summer fruit, these fresh peach muffins are soft, cakey and loaded with sweet, tender peaches! Enjoy them plain or sprinkle with the crisp, buttery, almond streusel topping. Plus, this easy recipe is ready to eat in under 45 minutes!
Why I Love This Recipe
Muffins are one of my kiddos favorite breakfast treats and we make so many variations they have fun trying them all! I often make them without a sweet topping so they can have a low sugar breakfast. However, I occasionally add a "fancy" streusel, crumb, or icing topping they adore. Since peaches are one of my oldest son's favorite fruit, he is always excited when I make this recipe!
While these fluffy Gluten Free Peach Muffins can be eaten as is, they become extra delicious when sprinkled with a sweet almond streusel. The crispy crunch of a buttery streusel topping is the perfect way to elevate these lightly sweet, tender muffins.
Plus, the almond streusel is super simple to make. Most of the components are also used to prepare the muffin batter and the only additional ingredients needed are butter and almond slices.
I also adore recipes that use seasonal produce! Gluten Free Peach Muffins are a great way to use the sweet, tangy peaches that are abundant in our local grocery stores and farmer's markets in the mid-late summer months.
How to make homemade oat flour
Want to make your own oat flour? It is super easy! All you need is a blender or food processor. Start with good quality gluten free oats (rolled, quick, or steel cut is fine). Fill the blender or food processer ½ to ⅔ full and blend until the oats turn into a fine flour. Voila, homemade oat flour!
Let's talk peaches
Choose slightly soft, but still firm peaches. They hold up better after baking. While very soft peaches and drained canned diced peaches can be used, they will be very soft after baking.
Also, you can used peeled or unpeeled peaches. They both work and taste great in this recipe. However, the look of the peel from unpeeled peaches inside the muffin isn't as pretty.
Storage
Store open in air on a wire rack or plate for 2-3 days at room temperature or up to 5 days in the refrigerator. This helps keep the topping from getting soggy, but the muffin remains tender on the inside.
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📖 Recipe
Gluten Free Peach Muffins With Almond Streusel {Dairy Free}
Equipment
- 3 mixing bowls
- 1 Whisk
- 1 Wooden Spoon
- measuring cups and spoons
- 2 12 cup muffin pans
- baking cups
- 1 ice cream scoop
Ingredients
Dry Ingredients
- 1½ cup almond flour
- 1¼ cup brown rice flour
- ¾ cup oat flour
- 1 cup sugar I use coconut sugar or maple sugar
- 1½ teaspoon baking soda
- 1½ teaspoon xanthan gum
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Wet Ingredients
- 1½ cup dairy free milk I use almond milk
- ½ cup neutral oil
- 3 whole eggs
- 1½ tablespoon apple cider vinegar
- 2 teaspoon pure vanilla
- 2 cups fresh diced peaches about 3-4 medium peaches*
Almond Streusel
- ½ cup brown rice flour
- ¼ cup + 2 tbsp almond flour
- ½ cup sugar I use coconut or maple sugar
- 2 pinches salt
- ¾ stick dairy free butter (6 tbsp)
- ⅛ teaspoon cinnamon
- ⅓ cup sliced almonds
Instructions
- Pre-heat oven to 350℉. Add 21 baking cups to muffin pans and set aside.
Mix the Dry Ingredients
- In a medium mixing bowl add: almond flour, brown rice flour, oat flour, coconut sugar, baking soda, xanthan gum, cinnamon, and nutmeg. Whisk to combine.
Mix the Wet Ingredients
- In a large mixing bowl add: milk, oil, eggs, apple cider vinegar, and pure vanilla. Whisk to combine.
Mix the Almond Streusel Topping
- In a small bowl add: brown rice flour, almond flour, coconut sugar, salt, and cinnamon. Whisk to combine.
- Add cubed butter use either a pastry cutter or your fingers to incorporate the butter and flour/sugar mixture until there are mostly small and a few medium clumps.
- Use a spoon to stir in almonds.
Make the Muffin Batter
- Add dry ingredients to wet ingredients and whisk until well combined. The batter will be thick.
- Add diced peaches. Use a silicone spatula or wooden spoon to gently fold peaches into the batter.
Fill the Muffin Pans
- Using an ice cream scoop (or a spoon) fill each muffin cup ¾ full of batter.
- Top with a heaping spoonful (or large pinch) of almond streusel topping. Lightly press topping down into the batter.
Bake
- Place muffin pans side by side in oven and bake 20-22 minutes until tops are golden and toothpick inserted into the center comes out with a few moist crumbs. Allow to cool to touch in pans, about 5-10 minute. Enjoy warm or remove to a wire rack to fully cool.
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