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Gluten-Free Peach Crumble Muffins
Bakery

Gluten-Free Peach Crumble Muffins

50 minServes 12Nutri-Score D€€
from @theloopywhisk24 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • gluten-free flour blendGrains250 g
  • baking powderPantry10 g
  • baking sodaPantry3 g
  • saltSpices3 g
  • cinnamon (ground)Spices4 g
  • butter (melted, for the crumble and the batter)Dairy170 g
  • brown sugarPantry150 g
  • granulated sugarPantry100 g
  • eggs (at room temperature)Dairy2 pieces
  • vanilla extractPantry10 ml
  • milkDairy120 ml
  • peaches (pitted and diced)Produce3 pieces

per serving

Nutrition

237kcal

Carbs
28 g
Proteins
3 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Mixing bowl ×2
  • Whisk
  • Oven

step by step

Method

  1. 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.
    Step 1

  2. Prepare the peaches

    • Pit and dice the peaches into small chunks.
    Step 2

  3. Mix the dry ingredients

    • Whisk the remaining gluten-free flour with the baking powder, baking soda, salt and remaining cinnamon.
    Step 3

  4. Mix the wet ingredients

    • Whisk the granulated sugar with the eggs, vanilla extract and remaining melted butter.
    • Stir in the milk until smooth.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6

  7. 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.
    Step 7
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