Peach Streusel Muffins (Gluten-Free)
GF Easy Peach Crumb Muffins are soft and moist! They’re full of juicy peaches and topped with a sweet, crumbly, brown sugar streusel. They are made with almond flour and fresh peaches. Perfect summer recipe!
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About these GF muffins with streusel topping
Best GF Peach Crumb Muffins are made with fresh peaches, and they are delicious. If you love peaches, try these amazing peach crumb bars.
The muffins are soft and moist, and the streusel pairs very well. They are made with almond flour and are full of peach flavor. The orange zest gives freshness, and you can add dried fruits and other spices like ground cinnamon or nutmeg. You can also replace the streusel with cream cheese frosting, and it tastes very good, too!
It’s ideal for breakfast, as a snack, dessert, or any occasion. Perfect summer fruit muffin!
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and store-bought almond flour; you can also use a homemade one.
- Oil: natural oil.
- Eggs: room temperature eggs are better.
- Milk: whole milk.
- Orange zest: fresh orange zest. It’s optional but highly recommended.
- Peaches: fresh peaches. Not too ripe, but not too green, unripe.
How to make GF Best Peach Crumb Muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the streusel:
In a medium bowl, mix gluten-free all-purpose flour and sugars. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins:
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the oil, brown sugar, granulated sugar, eggs, milk, orange zest, and vanilla extract.
Add the sifted dry ingredients and the peaches and mix until well incorporated. At this moment, you can also add chopped toasted walnuts.
Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the crumble.
Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins covered at room temperature or in the refrigerator for several days.
Freeze them in an air-tight container or freezer bag. To restore the muffins, reheat them in a medium oven for 10 minutes.
Baking tips:
- Cold butter for the streusel: Cold butter creates a crumbly, crunchy topping.
- Don’t overmix the batter.
- Peaches: use ripe peaches, but firm, not overripe.
Variations
- Flour: Replace the almond flour with gluten-free all-purpose flour.
- Dried fruits: add chopped toasted walnuts, pecans, or almonds for crunchiness.
- Spices: feel free to play with spices, like ground cinnamon or nutmeg.
- Topping: replace the streusel with a perfect cream cheese frosting.
For more GF easy peach recipes
Best Peach Streusel Muffins (Gluten-Free)
Ingredients
- 1 and ½ cup gluten-free all-purpose flour
- 1/4 cup almond flour
- 2 teaspoon baking powder
- Pinch of salt
- ⅓ cup sunflower oil
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 orange zest
- 1 and ½ cup fresh chopped peaches
For the streusel:
- 2/3 cup gluten-free all-purpose flour
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/4 unsalted butter cold and diced
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the streusel
- In a medium bowl, mix gluten-free all-purpose flour and sugars. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the oil, brown sugar, granulated sugar, eggs, milk, orange zest, and vanilla extract.
- Add the sifted dry ingredients and the peaches and mix until well incorporated. At this moment, you can also add chopped toasted walnuts.
- Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the crumble.
- Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
- Let cool before removing.