- 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