These easy peach muffins are the perfect taste of summer! Covered with a sweet and crumbly streusel topping, and finished with a drizzle of glaze, they're a delicious treat at any time of day.
When I was a kid, my mum used to make this amazing peach coffee cake that was just to die for. It was light and fluffy, and studded with sweet halves of home-canned peaches, grown on our own peach tree.
The top was finished with a simple white confectioner's sugar glaze, and I remember running my finger along the bottom of the white and blue pyrex baking dish, scraping up the lingering bits of glaze, after the last slice had been dished.
Goodness, some memories just stick with you, and sometimes the most comforting ones have to do with good homemade food.
These tasty little muffins are a bit of an homage to that inimitable coffee cake of my mother's. The thing about these is that they come together fast, and bake quickly, so it's easy to get them on the table, even in the midst of a busy morning.
They're also made with fresh peaches, instead of canned, although you could use those too.
This streusel topping calls for walnuts, but you could absolutely use any nut--pecans would be delicious.
When you're choosing peaches for this recipe, I find that good ripe ones impart the best flavor.
These muffins are naturally dairy-free, and it's also easy to make them gluten free by following the substitutions in the printable recipe.
While you can just use a 1-1 gluten free flour mix, I have yet to find one I really love. I find that the combination of cassava, rice flour, and almond meal is just a great combination that allows for a nice light texture, with a perfect crumb.
While these muffins are meant to be baked in a standard-sized muffin cup, it's a good hearty batter that would totally hold up to making those giant oversized muffins that are so popular these days. Just allow more time for baking--about 30-32 minutes should be about right.
I hope you enjoy these tasty little muffins as much as I do. They're such a taste of late summer sunshine!
Peach Streusel Coffee Cake Muffins (Dairy-Free. Includes Gluten-Free Option)
- 1/2 cup finely chopped or ground walnuts
- ¼ cup brown sugar, lightly packed
- 2 tsp non-dairy shortening, like Spectrum palm shortening (can substitute butter)
- ¼ tsp ground cardamom (optional)
- ⅔ cup powdered confectioner's sugar
- 2 tsp water
- Pre-heat the oven to 400°. Grease muffins cups, or line with silicone baking cups.
Mix the muffin batter
- In a large mixing bowl, whisk together the eggs, oil, and water.2 eggs, 1 cup water, 1/2 cup olive oil
- Add flours, sugars, baking powder, and salt. Mix just until thoroughly incorporated.2½ cups all-purpose flour, ½ cup rice flour, 1/2 cup granulated sugar, ¼ cup brown sugar, lightly packed, 4 tsp baking powder, ⅛ tsp salt
- Add the chopped peaches, and fold in lightly.3 large fresh peaches, peeled and chopped
- Spoon batter into muffin cups. Cups should be about ¾ full, to allow room for rising.
Now make the streusel
- In a small bowl, combine shortening, brown sugar, cardamom, and ground nuts, until throughouly mixed and crumbly.1/2 cup finely chopped or ground walnuts, ¼ cup brown sugar, lightly packed, 2 tsp non-dairy shortening, like Spectrum palm shortening, ¼ tsp ground cardamom
- Spoon streusel onto the unbaked muffins, dividing evenly between the muffins.
Bake the muffins.
- Bake for 22-24 minutes, or until muffins are golden brown, and centers set.
- Let cool partially, before topping with glaze, so that it doesn't run off. About 10-15 minutes is fine.
While muffins are cooling, make the glaze.
- In a measuring cup with pouring spout, add the powdered sugar. Slowly whisk in the water, adding more if needed just a ½ teaspoon at a time, until glaze is smooth, and very thick.⅔ cup powdered confectioner's sugar, 2 tsp water
- Drizzle the glaze onto the muffins, and enjoy!
1 cup rice flour
1 cup cassava flour I actually prefer this gluten free version to even the regular version, and love the nice crumb and excellent texture.