Paleo Peach Muffins with Crumb Top Gluten-Free, Dairy-Free

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Paleo Peach Muffins with Crumb Top Gluten-Free, Dairy-Free


These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking. 

These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking.

There’s just something about a good crumb topping on a muffin.  More often than not, I just can’t  resist making that crumb topping for my muffins – complete with  bit of cinnamon (swoon), and these peach muffins are no exception!

But let’s back up for a sec before I go on a happy rant all about crumbles.  It’s summer – as in it’s literally the first day of summer as I’m posting this – and to play a little word association game, right after “summer” for me comes “peach”.

And then probably “swim” and “sun” and “need to get a tan” and “can you believe how hot it’s been?!”, but those are all beside the point right now.  Today – the point is these paleo peach muffins that will need to jump on that list of “things to bake this summer.”

These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking.

As you can see in the photo above – I went very peachy with these muffins. In  fact, they should really be called double peach muffins, because we’re using peaches in these muffins two ways.

First, I made a super easy jam/preserves with fresh peaches, so we can get extra peaches in there without the muffins getting soggy.  I got this idea from this recipe for buttery peach crumb muffins and I think it’s genius!

Second, we have good old fresh chopped peaches for that juicy sweetness we know and love!  I recommend using ripe – but not overly ripe peaches for this, since the added juice from an ultra-ripe peach might make the muffins cross that line from moist to soggy.

These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking.

For the flours, I went with a classic paleo combination that I come back to often when I bake quick breads and muffins – blanched almond, coconut, and arrowroot.  Tapioca can replace the arrowroot if you prefer.

I don’t use the three flours to make life difficult, but rather because after lots of testing, I keep coming back to this combo for the best texture in the crumb and overall flavor.

If you don’t want to spend a boatload on paleo flours at the grocery store, but love to bake, I highly recommend purchasing flours from Amazon (I have the ones I use linked below the recipe) since you definitely get more bang for your buck that way!

These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking.

Circling back to that crumb top – it’s the same basic recipe that I’ve used for my apple muffins and coffee cakes and it never seems to fail!

It’s a simple combo of blanched almond flour, coconut oil (I like to use refined to avoid coconut flavor), maple sugar (coconut sugar is okay too) and cinnamon.

The topping will probably seem soft when you first remove the muffins from the oven due to the coconut oil, but as they cool it will firm up to the crisp yummy crumble you can see in the photos.

These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking.

I think we’re basically all set to go and bake these!  Get those peaches peeled and ready to go and let’s welcome summer with a BANG of a muffin.

And then some sun, swimming, the perfect sundress and a tan, too, of course – let’s go!

Paleo Peach Muffins with Crumb Top Gluten-Free, Dairy-Free

These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking. These Paleo peach muffins have double the peaches for tons of sweet summer flavor!  Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.  Kid approved and great for summer snacking.

Paleo Peach Muffins with Crumb Top Gluten-Free, Dairy-Free

These Paleo peach muffins have double the peaches for tons of sweet summer flavor! Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble. Kid approved and great for summer snacking.

Author: Michele

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course:

Breakfast/Snack/Dessert

Cuisine:

dairy-free, Gluten-free, Paleo

Servings: 12

Ingredients

Preserves: will make about 1/4 cup

  • 1 1/2
    cups
    peaches
    peeled and diced
  • 1
    Tbsp
    maple sugar
    or coconut sugar
  • 1
    tsp
    water
    as needed

Instructions

  1. Preheat your oven to 375 degrees and line a 12-cup muffin pan with parchment liners.

Preserves:

  1. Place the 1 cup peaches and maple sugar (or coconut sugar) in a small saucepan and heat over medium, stirring and mashing to break down the chunks.

  2. If mixture starts sticking to the bottom or burning, add the water and continue to cook 2-3 minutes, or until jammy and reduced to about 1/4 cup, set aside

Crumb topping:

  1. Combine crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.

Batter:

  1. Combine dry ingredients (except for maple sugar) in a medium bowl and set aside

  2. In a separate large bowl, Whisk together eggs, almond milk, vanilla, sugar, coconut oil and lemon juice in a large bowl until well combined

  3. Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced peaches

  4. Scoop batter into 12 lined muffin cups evenly. Place 1 tsp peach preserves in the center of each, and gently swirl, avoiding edges. Top each muffin with crumb mixture, then place in preheated oven and bake for 20 minutes or until muffins set in the center and a toothpick inserted in the center of one comes out clean.  Enjoy!

Recipe Notes

*Use aluminum free baking powder, OR make your own corn-free baking powder: mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need just 1 tsp total of this mixture.

Nutrition

Calories: 201kcal

Fat: 14g

Saturated fat: 7g

Cholesterol: 54mg

Sodium: 128mg

Potassium: 133mg

Carbohydrates: 14g

Fiber: 2g

Sugar: 7g

Protein: 5g

Vitamin A: 3.7%

Vitamin C: 3.2%

Calcium: 6%

Iron: 5.5%

Shop Products and Ingredients:

Want More Paleo Muffin Recipes?  Try One of These!

Apple Muffins with Crumb Top

Blueberry Muffins with Crumb Top

Cinnamon Raisin Coffee Cake Muffins

Lemon Poppy Seed Muffins

Orange Almond Poppy Seed Muffins

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