Gluten Free Peach Muffins with a Crumb Topping and Glaze | A breakfast muffin recipe that is bursting with fresh peaches, covered in a crumb topping and drizzled with a creamy glaze. Makes a wonderful sweet breakfast treat, afternoon snack or dessert!
5 from 1 vote

Peaches & Cream Crumb Muffins

A recipe for gluten free peach muffins that is covered in a crumb topping and drizzled with a creamy glaze.  They make a wonderful sweet breakfast treat, afternoon snack or dessert.

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 14 servings
Calories 553 kcal
Author London


Crumb Topping:

  • ¼ c. brown sugar
  • 2 T. white sugar
  • ½ c. white rice flour
  • ¼ c. tapioca starch
  • ¼ t. xanthan gum
  • Or ¾ c. 1-to-1 GF flour instead of the above 3 ingredients
  • ½ t. cinnamon
  • ¼ c. butter softened, almost melted

Peach Muffins:

  • 1 stick butter softened
  • ½ c. brown sugar
  • ¼ c. white sugar
  • 2 eggs
  • 2 t. vanilla
  • 11/3 c. white rice flour
  • 2/3 c. tapioca starch
  • 1 t. xanthan gum
  • Or 2 c. 1-to-1 GF flour instead of the above 3 ingredients
  • ½ c. milk almond milk or soy milk
  • 1 t. baking soda
  • 1 t. powdered sugar
  • 1 t. cinnamon
  • ½ t. salt
  • 1 ½ c. peaches peeled and chopped


  • 1 c. powdered sugar
  • 3 T. heavy whipping cream
  • ½ t. clear vanilla extract


  1. Preheat oven to 425 degrees.

For the crumb topping:

  1. Combine all ingredients in a medium bowl. Mash with the back of a fork until just combined. Mixture should be crumbly.

For the peach muffins:

  1. Place butter and sugars in a large bowl and cream on medium speed for 1 minute. Add eggs and vanilla and mix for an additional 1 minute.
  2. In a separate, medium-sized, bowl combine flour, starch, xanthan gum, soda, powder, cinnamon and salt. Toss to combine.
  3. Alternatively add dry ingredients and milk to the butter/sugar mixture. Mix until just combined.
  4. Hand mix in chopped peaches.
  5. Place cupcake liners into 12-14 cavities. Spritz each with non-stick cooking spray. Fill each cavity to ¾ full. Place 1-2 tablespoons of crumb topping on each of the uncooked muffins.
  6. Bake muffins in preheated oven for 5 minutes. Without opening the door, decrease the temperature to 350 degrees and bake for an additional 15-20 minutes.

For the glaze:

  1. Combine sugar, whipping cream and vanilla in a small bowl. Whisk until completely smooth.
  2. Pour glaze over slightly warm muffins. Serve and enjoy!
Nutrition Facts
Peaches & Cream Crumb Muffins
Amount Per Serving
Calories 553 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 33mg11%
Sodium 135mg6%
Potassium 138mg4%
Carbohydrates 106g35%
Fiber 2g8%
Sugar 35g39%
Protein 5g10%
Vitamin A 235IU5%
Vitamin C 1.7mg2%
Calcium 33mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.