Breads and Muffins

Peach Muffins – Gluten and Dairy Free

Posted by Yummy Gluten Free on

Fresh peaches are a highlight of the summer for our family. These peach muffins have a cinnamon pecan topping which makes them a very special treat. Bursting with peach flavour, they are so yummy!

Peach Muffins - Gluten and Dairy Free

  • Servings: 12 servings
  • Difficulty: Easy
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Delicious peach muffins with a crunchy pecan topping.
Credit: Adapted from https://bunnyswarmoven.net

Ingredients

  • 1/2 cup chopped pecans
  • 1/3 cup brown sugar packed
  • 1/4 cup Bob’s Red Mill 1:1 gluten free flour
  • 1 tsp cinnamon
  • 2 tbsp Becel Vegan Buttery Sticks, melted
  • 1 heaping cup of chopped fresh peaches, peeled (2-3 peaches)
  • 1 teaspoon lemon juice
  • 1 1/2 cups Bob’s Red Mill 1:1 gluten free flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tap salt
  • 1/2 cup or 1 stick vegan butter Becel Vegan Buttery Sticks, melted and cooled
  • 1/4 cup soy milk, or your favourite plant-based milk
  • 1 egg

Directions

  1. Preheat oven to 400f.
  2. Line a muffin tin with paper muffin liners or grease the tin well.
  3. Using a small bowl, make the topping by combining the pecans, brown sugar, 1/4 cup gluten free flour, 1 tsp cinnamon and the 2 tbsp melted vegan butter.
  4. Peel and chop the peaches into small pieces and place in a small bowl. Toss with the lemon juice and set aside.
  5. In a large bowl whisk together the 1 1/2 cups flour, granulated sugar, baking powder, 1 tsp cinnamon and salt.
  6. In a medium size bowl, whisk together the melted and cooled vegan butter, milk and egg.
  7. Add the milk/egg mixture to the flour mixture and fold together till moist. Add the peaches to the batter and fold till just incorporated. Do not over mix.
  8. Divide the batter between the 12 muffin cups and then sprinkle with the pecan topping.
  9. Bake for 20 – 25 minutes.
  10. Remove from the oven and let cool in the muffin tin for 20 minutes.
  11. Remove the muffins from the muffin tin to a cooling rack.
  12. Muffins can be stored for a day or two in an air tight container or frozen for up to 3 months.

    Recipe Notes
  • It is very important to not overmix the muffin batter as it will result in a tough dense muffin.
  • The peaches are the star of this recipe. I like to use a heaping cup of peaches.
  • Melt the vegan butter just prior to starting the recipe. Doing so will provide the melted vegan butter time to cool.

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