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These Gluten-Free Peach Pudding Muffins are perfect for summer baking. With their moist, flavorful pudding-like crumb with bursts of juicy peach goodness, they’re melt-in-your-mouth delicious. Plus, with simple ingredients and easy-to-follow instructions, these dairy-free muffins are a breeze to whip up for any day of the week.
This muffin recipe is created with wholesome key ingredients such as almond flour, natural gluten-free millet flour, tapioca starch, eggs, maple syrup, and fresh peaches. For added flavor, the muffins are topped with vanilla drizzle.
Tips For Success
Preheat and Prep: Preheat the oven and line a muffin pan with parchment paper liners for easy cleanup.
Mix Dry Ingredients: Whisk together dry ingredients. This creates a perfect texture.
Whisk Wet Ingredients: In a separate bowl, whisk together the olive oil and eggs until they become light and fluffy. Then, add the remaining wet ingredients, whisking until all ingredients are combined.
Blend Wet and Dry: Gradually add the dry ingredients to the wet mixture, whisking until combined.
Add Peaches: Pour the batter evenly into the muffin pan and top with chopped peaches. Not mixing the peaches into the batter will stop them from sinking. The batter will be thin, don’t worry, that is why they have a pudding like texture.
Bake to Perfection: Because of the pudding-like batter, the muffins take longer to bake. Bake them until the tops of the muffins are golden brown and firm to the touch.
Cool and Drizzle: Allow the muffins to cool in the pan for about 30 minutes before transferring them to a wire rack to cool completely. Drizzle with vanilla glaze over the cooled muffins for an extra touch of sweetness.
Freshness: Using fresh peaches allows you to capture the peak of their flavor and juiciness, especially during the summer months when peaches are in season. The natural sweetness and aroma of fresh peaches can elevate the taste of your muffins.
Texture: Fresh peaches typically have a firmer texture compared to canned peaches.
Seasonality: Fresh peaches are only available during certain times of the year, typically in the summer months.
Canned Peaches:
Convenience: Canned peaches are readily available year-round and require minimal preparation. They come pre-peeled, pitted, and sliced, saving you time and effort in the kitchen.
Consistency: Canned peaches have a consistent texture and sweetness, ensuring that each muffin has an evenly distributed peach flavor.
Texture: Canned peaches tend to be softer and more syrupy than fresh peaches, which can result in a slightly different texture in your muffins.
Added Ingredients: Canned peaches may contain added sugars or preservatives, depending on the brand and variety. Always check the label and choose canned peaches packed in water or natural juice for a healthier option, and without gluten.
Storing
If you plan to enjoy your peach muffins within a day or two, storing them at room temperature is fine. If you want to extend the shelf life beyond a couple of days, refrigeration can help preserve their freshness for up to 5 days. However, chilling them may alter their texture slightly, making them firmer.
Gluten-Free Peach Pudding Muffin: Recipe Review
Whether you’re a muffin lover, or enjoy peaches, or have a sweet tooth that needs satisfying, these nutritious muffins paired with the delicate sweetness of the drizzle, may become a favorite in your baking repertoire. Their juicy peach sweetness infuses each bite with the essence of summer.
Preheat oven to 350 F and line a muffin pan with parchment paper liners
2.
In a medium bowl, whisk together the almond flour, millet flour tapioca starch, baking powder, and salt
3.
In a large bowl, whisk olive oil and eggs until light and fluffy. Add the milk, maple syrup, and vanilla. Whisk until combined
4.
Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Pour the batter into the prepared muffin pan, filling each cup almost to the top and top with diced peaches. The batter will be thin.
5.
Bake for 37 - 40 minutes, or until the tops are golden brown and firm to touch
6.
Allow the muffins to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely
7.
To make the drizzle, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled muffins
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