Giant Gluten Free Peach Crumble Muffins
These fluffy giant muffins are packed with fresh peaches, oats, a spiced crumble and a peach glaze!
Servings: 6 giant muffins
Calories: 550kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the crumb topping:
- 5 Tbsp melted salted butter
- 1/2 Cup + 2 Tbsp gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum) – link below for the one we use
- 1/2 Cup quick cooking oats not whole rolled oats
- 1/4 Cup packed brown sugar
- 1/2 tsp cinnamon
- 1/3 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- 1 Tbsp packed blanched almond flour
For the muffins:
- 4 large eggs
- 1 Cup white sugar
- 1/2 Cup packed brown sugar
- 1/2 Cup pureed fresh peaches (skin on or off, doesn't matter)
- 2/3 Cup salted butter browned - instructions below, and melted
- 1/2 Cup canola or vegetable oil
- 1/2 Cup sour cream
- 1/2 Cup milk
- 3 tsp vanilla extract
- 1 1/2 tsp peach extract
- 2 1/2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum) – link below for the one we use
- 1 1/2 Cups rolled oats
- 1/2 Cup packed blanched almond flour
- 1/4 Cup sweet rice flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Cups chopped fresh peaches skin on is fine, 1/2 inch pieces
For the glaze:
- 1 1/4 Cup sifted powdered sugar
- 1 tsp melted salted butter
- 1-3 Tbsp milk
- 1 tsp peach extract
- pinch ground ginger, nutmeg, and cinnamon
- 1/4 tsp vanilla extract
Instructions
- First, make your browned butter! In a small saucepan over medium-low heat, melt the 2/3 cup of salted butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. The butter may foam, so keep stirring/lifting up spoonfuls of the butter to see the color. The browned milk solids will foam up in the center of the pan – once it does that- immediately take off the burner and let sit for a few minutes, then pour (scrape ALL of the brown bits – that's the flavor!) into a heat-proof small bowl and let it cool to just above room temp (but not solid).
- While the browned butter is cooling, make the crumble topping. In a medium bowl, combine all of the crumble topping ingredients (the flour, quick oats, butter, spices, brown sugar, vanilla, salt, almond flour), mixing together until all of the flour has been combined and there is no extra white/floury/oat bits. Then start crumbling the mixture into smaller chunks (1/4-1/2 inch chunks) and then let the crumble sit while you make the muffin batter.
- Then, make the muffin batter! It will need to rest at room temp for 30 minutes before baking. In a large bowl, whisk together the eggs, sugars, pureed peaches, oil, melted but cooled browned butter (it should be about 1/2 cup now), milk, sour cream, and vanilla and peach extract until thicker and smooth. Add in the gluten free 1-1 flour, gluten free rolled oats, gluten free sweet rice flour, arrowroot starch, almond flour, spices, baking powder, baking soda, and salt and whisk until totally combined and smooth. Then fold in the chopped peaches (no need to peel them) then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Once the batter has rested preheat the oven to 425° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Spray each pan with cooking spray, then spoon batter into each one evenly (they should be about 3/4-5/6 full) and then top each muffin with a generous amount of the crumble topping – completely covering each muffin. Bake for 5 minutes at 425 then immediately lower the temp to 350° F (do NOT open the oven door!) and let bake for 35-45 more minutes until the tops spring back with touched. Let cool nearly-completely before turning out.
- Once the muffins are nearly-cooled and have been turned out (carefully or all the topping will crumble off!) onto a tray or plate, make your glaze! In a smaller bowl, stir together all of the glaze ingredients with a table spoon until you reach the right consistency (start with 1 Tbsp of milk and continue to add more as you stir to get the right consistency. You're looking for fairly thick glaze that you can still pour or drizzle but that pours slowly so that it will stay on top of the muffins and not run off. If the glaze is too thick, add a touch more milk; if it's too thin, add more sifted powdered sugar. Then drizzle the glaze generously over the top of each muffin, and then serve!
- You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!