Peach Cobbler Muffins (Gluten-Free and Dairy-Free)

These peach cobbler muffins have a tender, light crumb and sweet and juicy bites of peaches. They are wonderful to make with fresh peaches in the summertime, but can be enjoyed year-round with canned or frozen peaches. Add these to breakfast or brunch for a delicious treat. For another delicious peach recipe, be sure to try my Gluten-Free Peach Cobbler.

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Ingredient notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use a different gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Oil: Use avocado oil or melted expeller-pressed coconut oil. The expeller-pressed coconut oil has a very mild flavor and does not taste like coconut.

Peaches:

Fresh peaches – 4 to 5 peaches should give you 2 cups of small-diced peaches, generally around 1 lb. of peaches.

Frozen peaches – About 3-4 cups of frozen peaches, thawed and drained, should give you about 2 cups.

Canned peaches – Use 2 15-oz cans of sliced peaches in juice only. Drain. Be sure it’s gluten-free. For both frozen and canned peaches, after thawing and draining, you will need to pat them dry with a paper towel and then dice them into small pieces.

Instructions

Whisk together gluten-free flour, baking powder, baking soda, sea salt, and ground ginger in a medium mixing bowl. Set aside.

Mix almond milk with apple cider vinegar in a glass measuring cup. Set aside.

In a large bowl, combine the oil and sugar, and then mix in the eggs and vanilla extract. Next, add in the flour mixture and the almond milk mixture and thoroughly combine. 

Fold in the diced peaches. Let the batter sit for 10 minutes. 

Preheat oven to 425°F. Prepare a 12-cup muffin by spraying with gluten-free non-stick spray or use cupcake liners and spray them as well.

Fill the muffin cups to almost full and bake for 5 minutes. Then reduce oven temperature to 350°F and bake for an additional 18-20 minutes. Use a toothpick to determine if the muffins are done by inserting it in the center; it should come out clean or with just a couple of crumbs on it.

Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Then remove the muffins to the wire rack to continue cooling. 

Mix the glaze ingredients and drizzle over the muffins once they are cooled. 

How to store and freeze

After muffins are completely cooled, store them in an airtight container at room temperature for up to 3 days. 

To freeze, after completely cooled, place them in a freezer-safe container and freeze for up to 3 months. To thaw, place them on the counter for a couple of hours or put them in the refrigerator overnight.