Peaches & Cream Crumb Muffins

Original Post: https://www.evolvingtable.com/?p=2955

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.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

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

Glaze:

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

Instructions

Preheat oven to 425 degrees.

For the crumb topping:

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:

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.
In a separate, medium-sized, bowl combine flour, starch, xanthan gum, soda, powder, cinnamon and salt. Toss to combine.
Alternatively add dry ingredients and milk to the butter/sugar mixture. Mix until just combined.
Hand mix in chopped peaches.
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.
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:

Combine sugar, whipping cream and vanilla in a small bowl. Whisk until completely smooth.
Pour glaze over slightly warm muffins. Serve and enjoy!

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