These gluten-free raspberry peach muffins have it all: they’re light, bright, fluffy, moist, AND have the perfect crumb!
Two words for you: Raspberry. Peach.
If you’re anything like me, you’re having a “you had me at hello” moment, and, with no questions asked, are shouting: “I’M IN!”
Come July/ August, anytime those two words are uttered, together or separately, that’s pretty much all I need to hear to commit to eating whatever the dish may be that you are about to place in front of me. (Oh yeah, and if it’s gluten-free 😉 ) But seriously – you could be adding peaches and raspberries to marinara sauce and I probably wouldn’t even blink. Wish I was joking.
And while you also may be thinking: did somebody say muffins? ummm yes please givemeallthemuffins, let me tell you that these aren’t your average run-of-the-mill raspberry peach muffins. No siree!
The peach in this recipe is what I like to call stealth peach. As in, there aren’t any big in-yo-face chunks of peach. Just lovely peach subtlety. How so? Peach puree, my friends.
Get to know her. Love her. Because Peach Puree is basically going to be your new BFF. She adds a delightful richness and depth of flavor to the muffins, AND supplies an almost alarming amount of figure-friendly moisture. Plus, if you puree the peaches with the skin on (what this lazy girl does for sure) you even get the added bonus of extra fiber! (Yes, I’m excited about extra fiber. Is my almost-30 showing?? 😉 )
All that to say: Peach has got it. (← Mario Kart reference for all you youngins)
Now, while we’re talking about figure friendliness and all that jazz, I feel like I need to be clear about one thing: these raspberry peach muffins aren’t categorized as “skinny” per se.
Usually I’m all in to the skinny, healthy muffins (you know: the whole “let’s not wreck the eating habits for the day in meal 1” theory) buttttttt sometimes a girl just wants a nice, fluffy, tender, [read: NOT skinny] gluten-free muffin to start the day. Even if it contains just a tad more sugar and oil than she would ideally want.
BUT let me say, in defense of these little beauties, that while these muffins aren’t in the “oh these are skinny? Then I guess I can eat 5” category, they aren’t those bajillion calorie coffee shop muffins, either. Thanks to our girlfriend, Peaches, some of the fat and calories have been whisked away and replaced with a little extra lightness and brightness (♥♥♥) PLUS the raspberries do a marvelous job of adding some extra sweetness and pizazz naturally.
So, can you feel good about eating them for breakfast? Absolutely. Should you eat 7 because they are slightly lighter? Possibly not. But no judgement either way 😉
Speaking of peaches and my loooooove for them, you know what really takes these muffins over the top? A b-e-a-U-tiful (←name that movie) peach glaze. Oh yeah. That’s right. I went there.
Since the raspberries really seem to take center stage in this recipe, I tried to think of another way to incorporate the peach, and, naturally, a peach glaze was the only way to go. It’s so simple, too! Just reserve a little bit of the peach puree after you whip it up for the muffin batter, mix it into some powdered sugar, and then drizzle it over the cooled muffins.
Such a cinch and doesn’t it make these muffins looks extra fabulous?!
And you know what we haven’t even discussed yet? Maybe the very best thing about these raspberry peach muffins — which is saying something, because: peaches and raspberries.
The most perfectly deceptive gluten-free crumb to maybe ever grace the planet earth. Without being dry! I KNOW.
I’ve had a quite a few gluten-free muffins in my day and let me tell you that gluten-free muffins with a good crumb tend to be D-R-Y. Ick. And those muffins that are in the moist category tend to actually be a bit more soggy than moist, and are often very dense, therefore lacking a crumb at all. While these muffins definitely have some moisture, they are also light and fluffy and have the most perfect crumb and without any grit or grease.
Gluten-free friends: rejoice! We have FINALLY achieved fruity muffin perfection.
Be warned though: once you make these gluten-free raspberry peach muffins it will be pure muffin mania in your house. We may or may not be on batch #3. In a week.
Not even mad about it.
- ½ cup canola oil*
- ¾ cup sugar
- 1 egg
- 1 cup peach puree (about 2 large peaches) + 2 Tablespoons for glaze
- ¼ cup greek yogurt
- 1 teaspoon gluten-free vanilla
- 1½ cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- 1 teaspoon cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup certified gluten-free oats
- 1 cup raspberries*
- ***For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons peach puree
- Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners.
- To make peach puree, pit the peaches and add to a blender or food processor, and blend until completely smooth, about 1 minute. Set aside.
- In a large bowl, beat oil, sugar and egg together. Add peach puree, greek yogurt and vanilla and stir to incorporate well.
- In a separate bowl, combine gluten-free flour, xanthan gum, cinnamon, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir just until combined, being careful not to overmix. Gently stir in oats.
- Allow the batter to rest for 15 minutes.
- Gently stir in raspberries, and then scoop into the lined muffin tins as quickly as possible, filling each tin full.
- Bake at 425 for 5 minutes, lower the temperature to 375 and bake for another 18-20 minutes, or until an inserted toothpick comes out clean.
- While the muffins, make the glaze by stirring powdered sugar and 2 tablespoons of peach puree together.
- Once muffins are cooled, drizzle the peach glaze over the top of the muffins.