I’m informally starting a muffin series here on the blog based on the seasons. It all start with that very request over on Facebook, and from there I started off with these Grain free Glazed Lemon Blueberry Muffins. Today we’re moving further into the summer season with ripe juicy peaches.
These muffins are chock full of sweet peach chunks, so you get fruit in every bite. Then they’re topped with a cinnamon almond streusel because well… why not?
And finally a glaze to ‘gild the lily’ so to speak. Even though it may be over the top, each part really makes the whole so good, it’s hard not to make them every single weekend!
These muffins are easy to make, and you can just stir them together in a bowl, no mixer required. Start by mixing together the dry ingredients…
… then fold in the chopped peaches.
And finally add the wet ingredients, stirring just to combine.
Portion the batter out into muffin cup liners…
… and top with the streusel.
When the muffins have finished baking and cooled a bit, make the glaze. I wanted to include a photo of the glaze here so you would know what texture you’re looking for. You can use a smaller pan, I just used a large one so you could easily see the texture.
Tip #1: melt the coconut butter over low heat, this helps the glaze not to break.
Tip #2: if the glaze does break/separate, you can whisk it back together by adding a small amount of water until it looks like the above photo.
I wanted to include the tips about the glaze because coconut butter is finicky. The glaze easily breaks over high heat, and you need to add more or less liquids each time because it varies so much in texture. All that being said, once you know you can just whisk in a bit of water, you’re good to go because if it does break it’s really easy to fix it!
Also the glaze doesn’t set up as hard as a powdered sugar glaze. It sets up a little, but remains soft at room temperature. And finally, if you’re like us and don’t want to wait for the muffins to cool a bit, just glaze them right away, and dive in!Print
Sweet juicy peaches baked into a summery perfection of a muffin, topped with cinnamon almond streusel, and a creamy glaze!
2 cups fine almond flour
1/2 cup tapioca starch
1 Tablespoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon sea salt
2 Teaspoons baking powder, see notes
3 cups chopped peaches, 1/2″ chunks, from 3-4 regular sized peaches
1/2 cup maple syrup, I used Grade A amber
1/4 cup melted ghee, or salted butter, or coconut oil for dairy free
1 Tablespoon vanilla extract
1/2 Teaspoon almond extract
Cinnamon Almond Streusel:
1/2 cup almond flour
1 Teaspoon ground cinnamon
1 cup sliced almonds, not toasted
pinch of sea salt
3–4 Tablespoons maple syrup
5 Tablespoons coconut butter
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon maple syrup
2–4 Tablespoons water, add as needed to create the right consistency
Preheat the oven to 350ºF and place 12 muffin liners into the cups.
In a medium sized bowl, mix together the almond flour, tapioca starch, cinnamon, nutmeg, sea salt, and baking powder until combined. Fold in the chopped peaches being careful not to crush them.
Add the maple syrup, eggs, ghee/butter/coconut oil, vanilla and almond extracts. Mix just to combine taking care with the peaches.
Portion the batter evenly into the 12 muffin cup liners.
In a separate small bowl, mix together all the ingredients for the streusel. Evenly top the muffins with the streusel. Bake the muffins until they’re puffed in the middle, and a toothpick inserted into the middle comes out clean, about 20-25 minutes.
Cool the muffins for 10-15 minutes before carefully removing them from the muffin tin to a cooling rack.
For the glaze, melt the coconut butter in a small saucepan over low heat. When the coconut butter has liquified, whisk in the lemon juice and syrup. Then whisk in the water 1 tablespoon at a time until a glaze like consistency forms.
Drizzle the glaze over the muffins and enjoy!
If you have any leftovers they freeze well. You can defrost them on the counter overnight, then heat them briefly in the oven at 250ºF. Or place them straight from the freezer to the oven at 200ºF for around 10 minutes, then turn the oven off and let them set for another 20 minutes to completely thaw.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.