Make the cinnamon crumble

• Mix part of the gluten-free flour with the brown sugar and cinnamon.
• Rub in part of the melted butter until coarse, buttery crumbs form.
• Set the crumble aside.

Prepare the peaches

• Pit and dice the peaches into small chunks.

Mix the dry ingredients

• Whisk the remaining gluten-free flour with the baking powder, baking soda, salt and remaining cinnamon.

Mix the wet ingredients

• Whisk the granulated sugar with the eggs, vanilla extract and remaining melted butter.
• Stir in the milk until smooth.

Combine the batter

• Fold the dry ingredients into the wet ingredients until just combined.
• Gently fold in the diced peaches and half of the crumble.

Fill the muffin pan

• Preheat the oven to 180 °C.
• Divide the batter between the muffin cups.
• Scatter the remaining crumble generously over the tops.

Bake the muffins

• Bake until golden and a skewer comes out clean.
• Let the muffins cool in the pan for a few minutes, then transfer to a rack.