Meaningful Eats
Gluten-Free Peach Streusel Muffins
12 muffins
I took my all-time favorite gluten-free muffin recipe and turned it into lightly spiced peach muffins with the most amazing streusel topping!Use fresh or frozen peaches!
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
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum. This one is my favorite!
Dairy-Free: Use dairy-free butter in the streusel topping, unsweetened dairy-free yogurt in the muffins and unsweetened dairy-free milk of choice in the glaze.
Nut-Free: Use an additional ⅔ cup gluten-free measure-for-measure flour in place of the almond flour.
To Make-Ahead: The batter and streusel can be prepped up to 1 day ahead. Cover tightly and refrigerate until ready to bake.
To Store: Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
To Freeze: Wrap muffins individually in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge. It's best to add fresh glaze after freezing as the glaze will absorb into the muffins during storage.
Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 255mg | Potassium: 115mg | Fiber: 3g | Sugar: 30g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg