Erin’s Recipe Rundown
Texture: Soft, moist muffins with a crisp, buttery topping.
Taste: Sweet peaches and warm spices.
Ease: Based on my favorite gluten-free muffin recipe. The streusel and glaze add a few extra steps, but are so worth it!
Top Tip: Don’t skip the chill time! Refrigerating the batter with the streusel topping before baking helps them to rise evenly and keeps the topping crisp and defined.
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. I recommend King Arthur Gluten-Free Measure-for-Measure Flour for this recipe!
Would I make these again? Absolutely! Every bite is packed with juicy peaches, brown sugar cinnamon streusel, and vanilla icing drizzle making it a flavor-packed treat everyone will love. You can even skip the topping for a simple, yet delicious option!
xoxo erin
Featured Comment
From Maddie: “We love how peachy these muffins are. We love all the chunks of peaches!“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free peach streusel muffins. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: For the best structure, use a gluten-free measure-for-measure flour that includes xanthan gum, like King Arthur Gluten-Free Measure-for-Measure Flour.
- Almond flour: I like to include a little almond flour too for a softer crumb.
- Peaches: Chopping the peaches into pea-seized pieces ensures that the fruit ends up evenly distributed in each bite and prevents a soggy bottom. Fresh peaches work best.
- Whole milk yogurt: I love using whole milk yogurt in muffins for a tender texture. The fat content adds richness and moisture that can’t be beat!
- Lemon juice: The lemon juice is key to making the muffins light and fluffy while balancing the sweetness and enhancing the juicy fruit flavor of the peaches.
- Gluten-free flour: The flour gives the topping more structure so that it bakes with distinct crumbles and doesn’t just melt into the muffins.
- Brown/granulated sugar: The brown sugar helps the streusel to caramelize, adding a golden finish and molasses-like sweetness, while the granulated sugar adds crunchiness to the topping for the perfect balance.
- Powdered sugar: Using powdered sugar in the glaze ensures a smooth, glossy finish since it dissolves so easily into the milk and vanilla.
How to Make Gluten-Free Peach Streusel Muffins
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I like to start by making the streusel then covering it with plastic wrap until I need it. The key is to not overmix or you’ll get a paste. You want large crumbs for the perfect topping!
For the muffins, start with combining the dry ingredients in one bowl. Then, in the bowl of a stand mixer (or using hand mixer), beat the eggs and brown sugar until they’re light and fluffy (about 3 minutes). Slowly add in the oil, then the lemon juice and vanilla.
Keep the mixer on low as you add 1/3 of the dry ingredients, then 1/2 the yogurt, another 1/3 of dry, then the rest of the yogurt and the last of the dry. It always helps to scrape down the sides and bottom of the bowl along the way to fully combine the batter.
The batter should be very smooth before you stir in the peaches and fill the baking cups. Sprinkle streusel evenly on each muffin, then pop them in the fridge for 20 minutes.
Start with the oven on 400°F (bake for 10 minutes), then lower it to 350°F (bake for 12-16 minutes). You’ll know they’re done when the tops are lightly browned and a toothpick in the center comes out clean. Let them cool for 5 minutes, then transfer to a wire rack.
Throw the glaze together while the muffins cool (warm muffins will just melt the glaze). Combine the ingredients in a small bowl and adjust the consistency so that it’s thick, but pourable. More milk to thin it out, more powdered sugar to thicken it up.
Drizzle the glaze over the cooled muffins. Let the glaze set for just a few minutes. Enjoy!
Gluten-Free Peach Streusel Muffins
Ingredients
Streusel Topping
- ½ cup (106g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113g) butter, melted
- 1¼ cups (187g) gluten-free measure-for-measure flour
Dry Ingredients
- 1¾ cups (262g) gluten-free measure-for-measure flour
- ⅔ cup (67g) almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
Other
- 2 large eggs
- 1 cup (213g) brown sugar
- ½ cup (120ml) neutral oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240g) whole milk yogurt
- 2 cups (226g) peaches, cut into pea-sized pieces
Vanilla Glaze
- 1 cup (120g) powdered sugar
- 3 tablespoons milk of choice
- ½ teaspoon vanilla extract
Instructions
- Line a standard muffin pan with paper baking cups.
- For the cinnamon streusel: In a small bowl, mix together the brown sugar, granulated sugar, cinnamon and salt. Add the melted butter and mix to combine.
- Using a fork, add the gluten-free flour and mix to form large crumbs. Do not mix with a spoon or overmix or the mixture will become pasty. Cover with plastic wrap.
- For the muffins: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, ginger and allspice.
- In the bowl of a stand mixer, or using a hand mixer, beat together the eggs and brown sugar until light and fluffy, about 3 minutes.
- With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the eggs and sugar fluffy.) Mix in the lemon juice and vanilla.
- With the mixer running on low, add ⅓ of the dry ingredients followed by ½ of the yogurt. Mix until combined then add another ⅓ of the dry ingredients. Add the rest of the yogurt and mix until combined. Then add the rest of the dry ingredients and mix until combined. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is very smooth.
- Stir in the peaches with a rubber spatula. Using a kitchen scoop or large spoon, portion the batter evenly into the baking cups. Sprinkle the streusel topping evenly over the top of the muffins.
- Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 400°F.
- Bake the muffins for 10 minutes at 400°F, then reduce the oven temperature to 350°F and continue to bake for 12-16 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the vanilla glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla. Adjust the consistency with more milk or more powdered sugar as needed to make a very thick but pourable glaze. Drizzle over the cooled muffins. Let the glaze set for a few minutes before serving.
Notes
Nutrition
This post was originally published in August 2015. It was updated with new photos and instructions in July 2025.
Can’t wait to make these!
If I wanted to reduce the sugar, Would you recommend compensating for the loss of moisture with another ingredient?
These took me longer than 10 min to prepare but were absolutely delicious, light and well worth the time.
We love how peachy these muffins are. We love all the chunks of peaches!
Hi..did you forget, or did I not see when you add the topping? I added a spoonful on top before they baked.
Wait, is it 2 cups or 140 grams? 140 grams would be more like one cup…also just wondering, why is this recipe under the yeast breads catagory? These look delicious btw!
Thanks so much for catching those errors! Yes it was supposed to be 280 grams. And this is a quick bread 🙂 I’ve updated the recipe!