These yummy gluten-free peach muffins have pecan streusel on top for an extra bit of crunch and buttery brown sugar sweetness.
Can we all agree that September has just about the best variety and quantity of fruits and veggies of all the months? Maybe even combined? We’re already (almost) to the middle of September – is it fall or is it still summer? I love that the weather can’t quite decide. Cool, dewy mornings and warm, breezy afternoons are perfection, in my opinion. Know what else is perfection? Peach Muffins. And then we get to the Pecan Streusel. All the heart eyes emojis, right?
It’s been a few months since I’ve joined in on the #EatSeasonal fun. And I’ve missed it! Each month our little group of bloggers teams up to share recipes made with the freshest, best ingredients of the month. Naturally, I chose peaches. Peaches for breakfast, lunch, dinner, dessert, snacks, and everything in between. That’s how we roll during peach season.
So these muffins…sigh. Just so good.I started making these a few years ago and they quickly became one of our favorites. I can’t believe it’s taken me this long to share the recipe! You can probably imagine – the fluffy muffins with the almost jam-like peaches, then that buttery, sweet pecan streusel on top. They’re like dessert. Dessert for breakfast. Tasty, tasty, tasty breakfast.
This method for this recipe is a little different than most other muffin recipes. The “crumb” is delicate and oh-so-tender thanks to the help from tangy buttermilk. Not that this will be a problem, but these are best fresh and warm out of the oven. They will last a few days stored in the fridge and warmed back up before eating.
And now we get to these gorgeous recipes my fellow bloggers have created…
So much drooling over these photos!
Coconut Curry Cauliflower Rice Bowls by Kitchen Confidante
Pear and Blackberry Almond Cake by Floating Kitchen
Homemade Pumpkin Pasta by Bless this Mess
Melon and Raspberry Soda Float by Letty’s Kitchen
Ratatouille Lasagna by Flavor the Moments
Asian Chicken Lettuce Wraps with Carrots and Radishes by Vintage Mixer
Harvest Tortilla Soup by Simple Bites
Pear and Fig Tarts with Goat Cheese and Honey by Food for My Family
Here are a few more of our favorite peach recipes:
Peach Streusel Pie
Peach Buttermilk Bread Pudding with Caramel Sauce
Caramel Peach Ice Cream
Creamy Peach Tart
Honey-Balsamic Roasted Peach Sorbet
Peach + Rosemary Salad and Iced Tea Fizz
Peach Almond Praline Ice Cream Bombe
Gluten-Free Peach Custard Bars
Peach Muffins with Pecan Streusel
Delicious, tender gluten-free muffins studded with juicy, ripe peaches and topped with buttery, pecan streusel.
- Total Time: 37 mins
- Yield: 12 muffins 1x
- For Streusel Topping:
- 1 1/3 cups all-purpose gluten-free flour
- 1 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1/2 cup cold butter, diced
- 1/4 teaspoon xanthan gum (if GF flour doesn’t contain it already)
- For Muffins:
- 2/3 cup all-purpose gluten-free flour
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1 egg
- 2 teaspoons gluten-free vanilla extract
- 1 peach, peeled, pitted and diced (about 3/4 cup)
- Instructions:1. Preheat oven to 400°F. Line a 12-cup muffin tin with papers or grease well.2. In a large bowl combine 1 1/3 cups gluten-free flour and brown sugar. Cut in butter with pastry blender, fork, or your hands, until crumbly. Remove 1/2 cup for streusel topping and place in another bowl. Mix with the 1/2 cup chopped pecans and set aside.3. Add the 2/3 cup gluten-free flour and the other dry ingredients to the remaining streusel mixture. Beat egg and buttermilk together; add vanilla and almond extracts. Make a well in the center of the dry ingredients, and add the liquid. Stir just until moistened; stir in diced peaches.
- Spoon batter the prepared muffin pan. (I use my small ice cream scoop to make sure the cups have an even amount of batter.) Sprinkle the reserved streusel topping evenly over the tops of the batter and press gently so it stays put. Bake for 18 to 22 minutes or until lightly browned. (Check after about 15 minutes. You don’t want these to over-bake.) Let stand 5 minutes; remove from pan. Eat while warm.
-All-purpose flour (whole wheat or white) can be substituted for the gluten-free flour.
-Sour cream or yogurt can be substituted for the buttermilk
-Walnuts or almonds can be substituted for the pecans
-Any stone fruit or berry can be substituted for the peaches. We also quite like dried cherries and fresh diced pears too.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Breakfast
Ahhh…these muffins look so good! And yes, September produce is pretty much the best. There is SO MUCH good stuff – hints of both Summer and Fall and I’m loving it! Happy baking, friend!
I love fall baking and I think I’m going to have to start with these beautiful muffins. Delish!
September is my favorite (and not just b/c it’s my birthday month!)… the weather, the fruits and veggies, the routine… everything makes me SMILE… just like these muffins!
September is just about the best produce month ever! I can see why these muffins are some of your favorites — they look so delicious and peaches and pecans are one great combination!
I couldn’t agree more about September being the best month for produce! I love how we straddle the seasons and the bounty at the markets this time of year! These muffins are a must make for me – we love extra pecan and streusel – and of course, peaches!
I miss your face and I like your muffins. Come visit me. We need to chat!
You and I REALLY DO share all things food in common. These sounds perfect to me!