Gluten Free Peach Muffins
Sweet peaches combine with spicy ginger for these gluten free ginger peach muffins. Easy and light, you can freeze them and let them defrost the night before for a quick breakfast on the go.
Servings: 12 muffins
Calories: 299kcal
Cost: $7
Equipment
- Muffin pan
- Muffin cups
Ingredients
- 4 oz (or ½ cup) butter, softened at room temperature
- 1 cup oat flour
- 1 cup brown rice flour
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- ½ teaspoon sea salt, such as Maldon
- ½ cup cane sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups diced, peeled and frozen peaches
Ginger Crumb Topping
- 3 tablespoons butter, softened
- 3 ½ teaspoons cane sugar
- 1 teaspoon fresh grated ginger
- ¼ cup oat flour
- ½ cup rice flour
Instructions
- About an hour before, take your butter out of the fridge and let it come to room temperature. Preheat oven to 375° F. Add muffin cups to your muffin pan. Combine the flours, ginger, baking powder, salt, and sugars and stir. Make a well in the center of your bowl and add softened butter, eggs, vanilla & milk and hand stir. Then slowly mix the wet ingredients into the dry ingredients.
- Once thoroughly combined, add the diced frozen peaches and stir. Make the crumb topping: Combine the dry ingredients and stir. Add butter and freshly grated ginger and mix with a fork until all the ingredients are evenly distributed. I find it best to use your fingers here to get a crumbly texture.
- Fill each lined muffin cup with batter all the way to the top. Sprinkle with crumb
topping for a sweet & spicy muffin top. Bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean. - Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack for an extra 15 minutes or so before serving.
Notes
- My favorite mixture of flours for gluten free muffins is a combination of oat flour from Arrowhead Mills and brown rice flour from Bob's Red Mill.
- I prefer to use Kerrygold or Organic Valley butter since it's delicious and doesn't contain natural flavors.
- This combination of gluten free flours can easily be subbed out for the same amount of all purpose flour, however, the baking time will be shorter - closer to 30 minutes.
- These muffins can get dry if they're over-baked so don't hesitate to check them a little bit early if your oven cooks fast.
- These silicone baking cups are easy to clean and reuse!
Nutrition
Calories: 299kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 113mg | Potassium: 235mg | Fiber: 2g | Sugar: 17g | Vitamin A: 463IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg