Originally published August 23, 2020. Updated August 15, 2022.
Every summer, I eat my bodyweight in peaches. No joke. I am a regular at the local farmers market and as soon as those 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 peach cobbler 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!
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.
How to get perfect tall muffin tops
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.
Ingredient List
- Gluten Free Flour Blend – I use Bob’s Red Mill for almost all of my recipes. You can use your own 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 or dairy milk will work 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
How to Make a Fresh Peach 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 all of the dry ingredients into a large bowl. Whisk together until well mixed.
- Step 2: In a second smaller bowl, crack your egg. Whisk until frothy, like soap bubbles.
- Step 3: Add the rest of the wet ingredients (not including the peaches) to the egg and whisk until smooth.
- Step 4: Mash the peaches with a fork until it is a lumpy pulp.
- Step 5: Add the wet ingredients to the dry ingredients. Fold together about 5 strokes.
- Step 6: Add the peaches and pecans to the batter and fold another 5-10 times until all dry ingredients are incorporated.
- Step 7: Scoop batter into a lined muffin tin, filling it to the top. Top with streusel and bake.
How to Make Streusel 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.
How to store peach streusel muffins
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.
If you're looking for more great peach ideas, check out these recipes:
Easy Gluten Free Vegan Peach Crisp
Gluten Free Peach & Pecan Blondies
Gluten Free Maple Pecan Waffles with Peach Coulis
Gluten Free Peach and Pistachio Muffins
If you make this recipe, please make sure to leave a rating and comment below. Happy baking!
Gluten Free Peach Cobbler Muffins
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.
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