Gluten-Free Peach Streusel Muffins
Easy to make with a yummy topping these gluten-free peach streusel muffins are delicious treat for the peach lover.
Can anyone go wrong with muffins? I mean they are such a comforting sweet treat, mini cakes that are perfect anytime. My favorites are these Gluten-Free Blueberry Muffins – Small Batch and when I have an abundance of bananas these Gluten-Free Banana Walnut Toffee Muffins.
Why You'll Love This Recipe
- Perfect for using up fresh peaches
- Gluten-free or you can use regular all-purpose flour
- Â A yummy struesal topping
Ingredients
Flour – Use a gluten-free flour blend that has xanthan gum in it. Regular all-purpose flour can be used if you are not gluten-free.
Sugar – Regular granulated sugar
Cinnamon – For flavor
Butter – Unsalted butter is best used for baking
Yogurt – Plain yogurt
Egg – You will need 1 egg
Vanilla Extract – For that delicious vanilla flavor
Baking Powder
Salt
Peaches – You can use yellow or white peaches
Instructions
- In a small bowl combine 6 tbsp of gluten-free flour, 6 tbsp of sugar, and the cinnamon. Melt 3 tbsp of butter and add it to the flour mixture, stir until combined and set it aside.
- In a mixing bowl cream the butter and sugar until light and fluffy. Add in the yogurt, egg and the vanilla extract. Mix well.
- Combine the gluten-free flour, baking powder and salt then add it to the butter mixture. Mix until well blended.
- Add the peaches and 1/4 cup of the streusel topping then gently stir into the batter.
- Fill the muffin cups and top with the streusel topping.
- Place the muffin tin onto baking sheet and bake 370 for 25-30 minutes or until tester comes out with only a few crumbs.
- Remove the muffins to a cooling rack to cool
Storage
Since the muffins are a bit moist from the peaches store them covered with aluminum foil at room temperature up to 2 days. If you store it with plastic wrap it will get mushy. Or you can store them in an airtight container with a paper towel on the bottom of the container and a paper towel covering the top of the muffins before you placed the lid onto the container.
Gluten-Free Peach Muffins
Materials
For the Streusel Topping
- 6 tbsp Gluten-Free Flour can sub in regular flour
- 6 tbsp Sugar
- 1/2 tsp Cinnamon
- 3 tbsp Butter, unsalted, melted
For The Muffins
- 1/4 cup Butter, unsalted
- 1/2 cup Sugar
- 1/4 cup + 2 Tbsp Greek Yogurt, plain
- 1 large Egg
- 1/2 tsp Vanilla Extract
- 1 cup Gluten-Free Flour can sub in regular flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1 cup Peaches, peeled and chopped into small pieces
Instructions
Make The Streusel Topping
- In a small bowl combine the flour, sugar, and the cinnamon. Mix together.
- Melt the butter then add it to the flour mixture, stir to combine then set it aside.
Make The Muffins
- Pre-heat the oven to 370°F.
- Line the muffin pan with muffin liners.
- Cream the butter and sugar together until they are light and fluffy.
- Add in the yogurt, egg, and the vanilla extract. Mix well.
- In a small bowl combine the flour, baking powder and salt, then add it to the butter mixture. Blend well.
- Add the peaches and 1/4 cup of the streusel topping to the batter and gently stir until the peaches are incorporated into the batter.
- Fill each muffin liner then top with the streusel topping.
- Bake for 25-30 or until tester come out clean or with a few crumbs.
- Remove the muffins from the pan and place on cooling rack to let them cool.
Notes
Nutrition
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