Gluten Free Peach Cobbler Muffins

Is cobbler Friday a thing? It should be. These peach cobbler muffins will be your new favorite muffin. I made these last night because I’m headed to Atlantic City as we speak. I’ve only been to AC once and that was before I turned 21, so it wasn’t much of an adventure. It’s supposed to rain this weekend, so it looks like I’ll be posted up at the roulette table tryna make some cash money 💵💰

These muffins are going to be a great gambling snack.

You’ll need quite a bit of ingredients for this recipe, but they’re not hard to find.

Alright, let’s get this thing started. When making muffins, you want to use the muffin method which pretty much means that you cream the butter and sugars together first. That’s whatcha gonna do here.

I used truvia for this recipe. Because of the added sweetness of the peaches, I didn’t want to add any more sugar for nutrition’s sake. If you use regular sugar, your creamed mixture won’t look curdled like mine does. It will look delicious and fluffy.

Add the vanilla, buttermilk, and eggs…

Pro tip: it’s better if your eggs and milk are room temperature. That could be another reason why your batter looks curdled. Okay, imagine jumping into a freezing cold pool. What’s the first thing that happens? You stiffen up, right? That’s exactly what happens here. The cold eggs can cause the mixture to separate.

Time to let that rest and combine the dry ingredients plus the buttermilk or whatever milk you decide to use here. Mix it until there are only a few lumpies.

Add the flour and peaches 🍑 to the wet mixture…

Honestly, I wish I added more peaches to my mixture and chopped them up a little bit smaller. I LOVE peaches and would’ve liked more of a peach flavor in every bite.

Set that aside and make the crumb topping. Add all the ingredients to a bowl and mix until it looks crumby…

Just like this:

Just look at the peaches coming through. Wow. Drooool 🤤

Full Recipe:


½ cup unsalted butter, softened

½ cup packed brown sugar (or ¼ cup packed truvia brown sugar)

¼ cup granulated sugar (or 2 Tbsp truvia)

2 large eggs

½ cup buttermilk

2 tsp vanilla extract

1 ¾ cups gluten free flour

1 tsp baking soda

1 tsp baking powder

2 tsp xanthan gum

½ tsp cinnamon

1/8 tsp allspice

½ tsp salt

3 Tbsp buttermilk

2 cups chopped peaches

Crumb Topping:

1/3 cup packed brown sugar

1 Tbsp granulated sugar

1 tsp ground cinnamon

¼ cup unsalted butter, melted

2/3 cup gluten free flour

  1. Preheat the oven to 425°F and place cupcake liners in a cupcake or muffin pan.
  2. Make the muffins: in a medium or large bowl, using a handheld or stand mixer, beat the butter and sugars until light and fluffy. Add the eggs, buttermilk, and vanilla extract. Beat on medium speed until combined.
  3. In a medium bowl, combine the flour, baking soda, baking powder, xanthan gum, cinnamon, allspice, and salt. Add the buttermilk and mix until only a few lumps remain. Add the peaches and flour to the wet ingredients and fold with a rubber spatula until combined.
  4. Make the crumb topping: in a small bowl, combine the sugars, butter, cinnamon, and melted butter. Using a rubber spatula, stir in the gluten free flour until the crumb look uniform and lumpy.
  5. Use a cookie scoop or a spoon to add the batter to the muffin tins. Fill the muffin tins to the top and press crumb topping into the top batter of each muffin. Make sure you have big chunks of crumb
  6. Bake for 5 minutes at 425°F and then lower the temperature to 350°F and bake for another 15-19 minutes or until a toothpick comes out almost clean.

I have a huge binder full of recipes I have printed out over the years and I just know you do the same thing, so now you can add the Peach Cobbler Muffins to your recipe book! I hope you enjoy them. As always, leave feedback and make suggestions!!




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