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    Home » Breakfast

    Gluten Free Peach Muffins

    Published: Aug 15, 2022 · Modified: Nov 10, 2024 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

    Jump to Recipe Print Recipe

    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!

    Peach cobbler muffins on a marble counter.

    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.

    Jump to:
    • Why You'll Love This Peach Muffin Recipe
    • Ingredients
    • Substitutions & Variations
    • How to make peach cobbler muffins
    • How to Make Crumble Topping for Muffins
    • Tips for perfect muffins
    • Storage
    • Frequently Asked Questions
    • More peach recipes to consider:
    • Recipe

    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.

    Ingredients

    Ingredients for gluten free peach muffins on a marble counter.
    • 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.
    • Salt
    • Sugar
    • 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
    • Vanilla
    • 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.
    • Pecans

    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.
    Closeup of gluten free peach muffins on a cooling rack.

    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.

    Gluten free flour, baking powder, cinnamon, nutmeg, salt and sugar being whisked together in a large white bowl.

    STEP 1: Combine gluten free flour, baking powder, cinnamon, nutmeg, salt and sugar together in a large mixing bowl. Whisk together until well mixed.

    Egg beaten to a frothy state in a small white bowl.

    STEP 2: Crack the egg into a second smaller bowl. Whisk until its frothy like soap bubbles.

    Oil, vanilla, and milk being whisked into a beaten egg.

    STEP 3: Add the oil, vanilla and non-dairy milk to the beaten egg. Whisk until smooth.

    Wet ingredients being folded into dry ingredients with a spatula.

    STEP 4: Add the wet ingredients to the dry ingredients and fold together with a spatula about 10 strokes.

    Slices of fresh peaches being mashed with a fork.

    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.

    Mashed peaches and chopped pecans being added to muffin batter.

    STEP 6: Add the mashed peaches and chopped pecans to the muffin batter. Fold together about 5 times until it is evenly mixed.

    Peach muffin batter being scooped into a muffin tin lined with paper cups.

    STEP 7: Portion your muffin batter into a lined muffin tin. Fill the cups to the top.

    Unbaked gluten free peach muffin batter topped with streusel topping.

    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.

    Step by step instructions for making streusel topping.

    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.

    Storage

    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.

    A gluten free peach muffin with a bite taken out.

    Frequently Asked Questions

    Can I use canned peaches instead of fresh peaches?

    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.

    Why are my muffins gummy inside?

    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.

    Can peach muffins be frozen?

    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.

    Peach muffins and milk on a marble counter.

    More peach recipes to consider:

    • A bowl of gluten free peach crisp topped with vanilla ice cream.
      Gluten Free Peach Crisp
    • Gluten Free Peach & Pecan Blondies
    • peach pistachio muffins
      Gluten Free Peach and Pistachio Muffins

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    Gluten free peach muffins on a white table with a jar of milk.

    Gluten Free Peach Muffins

    These gluten free peach muffins are filled with fresh peaches and cinnamon and topped off with a delicious crunchy streusel topping.
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 28 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 6
    Calories: 330kcal
    Prevent your screen from going dark

    Ingredients

    Streusel topping

    • 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

    Instructions

    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.

    Notes

    STORAGE: Store leftover muffins in an airtight container in the refrigerator for 3-4 days.
    Calories: 330kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 92mg | Fiber: 4g | Sugar: 19g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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.

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    A photo of Tiffany Welsh.

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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