Gluten Free Peach Muffins

Summery peaches infuse every bite of these gluten free peach muffins with seasonal flavor. I love baking a fresh batch of muffins on a lazy, late July morning and taking one warm and slicked with butter into the backyard flower garden with a cup of coffee. I listen to the birds, check the apples on the tree for ripeness, and all is right with the world.

You can make these muffins with a gluten free flour blend, or lean into whole grains and use oat flour. I like whole-fat yogurt in the batter to add protein and moisture, and brown sugar is a must. When you want something handheld rather than a gluten free peach quick bread or a (non-gluten-free) whole grain peach bread with a cinnamon swirl, these muffins are just the thing.

Ingredients Needed

Here's a look at what you'll need for these muffins. All of the ingredient amounts and detailed instructions are included in the recipe card at the end of this post.

• Gluten free flour - Use a gluten-free 1:1 blend, or use gluten free oat flour or brown rice flour for a dose of whole grains.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Brown sugar - Either light or dark brown sugar is fine. Use coconut sugar or maple syrup for a naturally sweetened option.
• Egg - A large or medium egg works.
• Yogurt - Pretty much any type of yogurt works here. I like using plain, whole-fat yogurt, but low-fat works as well. If you want a bit more protein, use Greek yogurt.
• Butter - Unsalted, please! Use melted coconut oil or dairy-free butter for a dairy-free version.
• Peaches - No need to peel the peaches unless you really want to - just give them a good wash first.

Add-In Ideas

• Berries - Mix the peaches with berries like blueberries or raspberries for extra fruity flavor. Add about ⅓ cup of berries.
• Nuts - For a little crunch, add ¼ cup of chopped walnuts or pecans.
• Ginger - Add 1 teaspoon of grated fresh ginger for warmth, or swap the cinnamon for ginger.
• Topping: Mix ½ teaspoon of ground ginger with 1 tablespoon of brown sugar and sprinkle it evenly over the muffins before baking.

Tips & Recipe Notes

• Fresh or frozen peaches. I prefer to use fresh peaches here, but you can use frozen if needed. Thaw them a little bit first so that you can chop them up before adding them to the batter.
• Grease the pan well. Generously grease the muffin tin to help the muffins release easily. You can also use liners if you prefer.
• Rest the batter. Always let gluten-free batter rest before baking - the amount of time it takes to preheat the oven usually is enough - to hydrate the gluten-free flour. You will taste the difference!
• Fill the muffin cups about ⅔ full for this recipe. I've found that about ⅔ full per cup is the sweet spot for the batter so that the muffins rise nicely but don't overflow the pan.
• Make them dairy-free. To make these muffins dairy-free, use melted coconut oil or non-dairy butter, plus a non-dairy yogurt.
• Refined sugar-free. Add honey to the batter instead of the sugar for a lovely, floral sweetness that's a wonderful complement to the peaches. Or, try coconut sugar or maple syrup.

Storage Options

• Counter - At room temperature, in an airtight container, for up to 2 days.
• Fridge - Place the container in the fridge and store it for up to 5 days.
• Freezer - Cool the muffins completely, then place them in an airtight, freezer-safe container or bag and keep them in the freezer for up to 3 months. Thaw in the fridge before serving.