Every summer, I eat my body weight in peaches. No joke. I am a regular at the local farmers market and as soon as those fresh peaches start arriving, I am there buying basket after basket every week. Most of the time, I cannot even save enough to bake anything, because I love to just slice and eat them for breakfast, snack or even dessert. If I can manage to save a peach, then these gluten free peach muffins are definitely on the menu. They are sweet and filled with the flavors of peach, cinnamon and pecans and they’re topped off with an amazing streusel topping. Yum!
My family absolutely loves waking up to fresh baked muffins and I love coming up with new muffin recipes. If you want to check out some of my favorites, head over to my post about my best gluten free muffins.
Why You'll Love This Peach Muffin Recipe
- It is so easy to make, no mixer required.
- It is made with fresh peaches.
- It’s like eating peach cobbler for breakfast.
- It’s gluten free & dairy free.
- Gluten Free Flour Blend – I use Bob’s Red Mill gluten free flour for almost all of my recipes. You can use your own gluten free flour blend, but know it may not turn out the same. I do give weights for my flour measure and I highly recommend weighing out ingredients for the best results.
- Baking Powder – To help the muffins stay light and fluffy.
- Cinnamon & Nutmeg – The perfect spices to compliment the fresh peaches.
- Egg - I haven’t tried this recipe with an egg replacement, but I suspect a flax egg would work great here. If you try it, let me know in the comments.
- Oil – I use olive oil for all of my baking, but you can use whichever light flavored cooking oil you prefer
- Non-Dairy Milk – I use oat milk or coconut milk for all of my baking, but any non-dairy will work. If you're not dairy free, use regular milk in the same measure.
- Peaches - I have used one fresh peach for this recipe. You could also use unsweetened canned peaches, just make sure to drain all of the juice beforehand.
See recipe card for complete list with measurements.
Substitutions & Variations
- Not Dairy Free - use dairy milk in the same measure.
- Make it Vegan - Replace the single egg with a flax egg.
- No fresh peaches - You can use unsweetened canned peaches, just drain the juice before mashing.
How to make peach cobbler muffins
This recipe is so easy to make and doesn’t require any specialty equipment. You’ll just need 2 bowls, a whisk, a spatula and a muffin tin.
STEP 1: Combine gluten free flour, baking powder, cinnamon, nutmeg, salt and sugar together in a large mixing bowl. Whisk together until well mixed.
STEP 2: Crack the egg into a second smaller bowl. Whisk until its frothy like soap bubbles.
STEP 3: Add the oil, vanilla and non-dairy milk to the beaten egg. Whisk until smooth.
STEP 4: Add the wet ingredients to the dry ingredients and fold together with a spatula about 10 strokes.
STEP 5: Place your peach slices into a large bowl or plate and mash with a fork until it is wet and pulpy with small chunks.
STEP 6: Add the mashed peaches and chopped pecans to the muffin batter. Fold together about 5 times until it is evenly mixed.
STEP 7: Portion your muffin batter into a lined muffin tin. Fill the cups to the top.
STEP 8: Sprinkle the muffin batter with the streusel topping and bake.
How to Make Crumble Topping for Muffins
Combine all of the streusel ingredients, except the nuts, together in a medium size bowl. Stir until well combined and all dry ingredients are incorporated. Add the nuts. Place into the refrigerator to chill while making your muffin batter.
Tips for perfect muffins
If you want your muffins to look just like they came from the local bakery, follow these easy steps:
- Mix the wet and dry ingredients separately before combining.
- Make sure to whisk the egg until it’s frothy, this adds air to the batter.
- Ensure your baking powder is fresh (it expires after 6 months).
- Use muffin cups instead of greasing your muffin tin.
- Fill the muffin cups between at least ¾ of the way, if not all the way to the top.
- Bake in a hot oven, at least 375 degrees.
- Don’t remove muffins until they are cooked completely. The tops should spring back when gently poked.
Place leftover muffins in an airtight container and store in the refrigerator. Bring to room temperature before serving or microwave for 10-15 seconds until warm. Muffins will last for 3-4 days, but the streusel topping will become less crisp during storage.
Frequently Asked Questions
Yes, but make sure to use peaches stored in juice rather than syrup. Drain all of the juice from the peaches before mashing them for the recipe.
Gummy texture in gluten free muffins is due to too much moisture in the batter. This can usually be avoided by baking a little longer (2-3 minutes). Moisture levels are especially tricky when dealing with fruit, since my fruit may not be the same as your fruit. If you find your batter is still too wet, then eliminate the milk from your recipe.
Yes. Once cooled, wrap each muffin in plastic wrap then place inside a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
More peach recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Peach Muffins
- 2 Tablespoon Vegan Butter melted
- 2 Tablespoon Light Brown Sugar
- pinch Salt
- ⅓ Cup Gluten Free 1-to-1 Flour Blend
- ¼ Cup Pecans roughly chopped
For the Muffins
- 1 Medium Peaches about ¾ cup of mashed peaches
- 1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- 6 Tablespoon Sugar
- 1 Egg
- 3 Tablespoon Olive Oil
- 1 Tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla
- ⅓ Cup Pecans roughly chopped
For the streusel topping
- Combine all the streusel ingredients in a small bowl. Stir well until all the dry ingredients are incorporated. Place in refrigerator while you prepare the muffin batter.2 Tablespoon Vegan Butter, 2 Tablespoon Light Brown Sugar, pinch Salt, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ¼ Cup Pecans
For the muffins
- Preheat oven to 375 degrees. Line 6 muffin cups.
- In a large bowl, combine remaining flour, baking powder, salt, cinnamon, nutmeg, and sugar. Whisk together until well combined.1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, 6 Tablespoon Sugar
- Crack the egg into a second small bowl. Whisk until frothy.1 Egg
- Add the oil, milk and vanilla to the egg. Whisk until combined.3 Tablespoon Olive Oil, 1 Tablespoon Non-Dairy Milk, ½ teaspoon Vanilla
- Mash the peaches until they only have a few large lumps remaining.1 Medium Peaches
- Pour the egg mixture into the flour mixture. Fold together about 5 times
- Add the mashed peaches and the pecans. Fold another 5-10 strokes until everything is evenly combined.⅓ Cup Pecans
- Fill the muffin cups to the top. Using your hand crumble up the streusel topping on top of the batter.
- Bake in preheated oven for 28 minutes. Muffins will be done when top springs back after being gently poked. Remove from oven to cool. Remove from muffin pan after 10 minutes and move to wire rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.