Gluten-Free Peach Muffins (Edit recipe)

Juicy ripe peaches and a delicious streusel topping makes the best gluten-free peach muffins.

10 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	307
Fat:	12 g
Carbohydrates:	46 g
Protein:	7 g
Cholesterol:	31 g
Sodium:	147 mg
Fiber:	1 g
Sugars:	27 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 7

Ingredients

For the Streusel Topping

6 Tbsp Gluten Free Flour, (can sub in regular flour)
6 Tbsp Granulated White Sugar
.5 tsp Ground Cinnamon
3 Tbsp Unsalted Butter, unsalted, melted

For The Muffins

.25 cup Unsalted Butter, unsalted
.5 cup Granulated White Sugar
.25 cup Plain Greek Yogurt, + 2 Tbsp
1 whole Egg, large
.5 tsp Vanilla Extract
1 cup Gluten Free Flour, (can sub in regular flour)
1 tsp Baking Powder
.125 tsp Salt
1 cup Peaches, peeled and chopped into small pieces

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

I like to use jumbo muffin liners as they hold the streusel topping in place. This recipe makes approx. 8 muffins using the jumbo liners. It will make more if you use the regular size liners. Place the muffin pan onto a baking sheet as a safeguard for any batter spillover. Store at room temperature up to 2 days. I recommend storing with aluminum foil to prevent them from getting soggy. You can also store them in a sealed container, just place a paper towel onto the bottom of the container, then place the muffins over the paper towel. Place another paper towel over the top of the muffins before you seal the container shut.