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 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. This year, my son decided to try a fresh slice of peach for the first time (he’s very picky) and decided he loves them as much as I do. So now, we are peach binging together!
Almost a month ago, I had a terrible accident on my son’s scooter. I flipped over the handlebars, not wearing a helmet of course, and hit my head on the sidewalk. I also landed on my hand. I ended up in the ER with a head injury needing stitches, a concussion and a broken hand. When I got home I started crying because my counter was covered with perfectly ripe peaches that I couldn’t possibly slice up with just one good hand (and the wrong hand at that). I had to teach my son to peel and slice peaches, so he could make my breakfast. It’s been a hard month. Since I have been struggling so much to do even the simplest things, I have been avoiding the farmers market for a few weeks. So when I finally felt up to returning this week, I was so happy to see peaches still for sale. The lady at the market said there will only be two weeks left, so I’m going to make the most of every second.
These muffins are filled with peaches and pecans and topped with an amazing bakery style streusel topping. They have mile-high domes thanks to the muffin method of mixing. I hope you enjoy these gluten free peach cobbler muffins as much as we did!
Gluten Free Peach Streusel Muffins
Ingredients
Streusel topping
- 2 Tbsp Vegan Butter melted
- 3 Tbsp Light Brown Sugar
- pinch Salt
- ¼ C + 2 Tbsp Gluten-Free 1 to 1 Flour Blend
- ¼ C Pecans roughly chopped
For the Muffins
- 2 Medium Peaches chopped into 1/2” pieces (about 2 C of cut peaches)
- 2 C + 2 Tbsp Gluten-Free 1 to 1 Flour Blend divided
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¾ C Sugar
- 2 Eggs
- ¼ C + 2 Tbsp Olive Oil
- ¼ C Non-Dairy Milk
- 1 Tsp Vanilla
- ½ C 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.
For the muffins
- Preheat oven to 400 degrees. Line 12 muffin cups.
- Divide peaches in half. Place 1 C of the peaches in a small bowl with 2 Tbsp of flour. Toss together to coat and set aside. Mash the other 1 C of peaches with a fork until it’s pulp. Set aside.
- In a large bowl, combine remaining 2 C flour, baking powder, salt, cinnamon, nutmeg, and sugar. Stir until well combined.
- In a smaller bowl, crack 2 eggs. Whisk until frothy. Add the oil, milk and vanilla. Whisk until combined.
- Pour the egg mixture into the flour mixture. Add the mashed peaches. Fold together about 10 times. Add the peach chunks and pecans, fold about 5 more times.
- 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 2 minutes, then reduce heat to 375 and bake an additional 25 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.
- Store leftover muffins in an airtight container for 2-3 days.