Bakery Style Peach Crumb Cake Muffins

PLEASE NOTE: There are TWO recipes at the bottom of the page :). Some people have missed this in other muffin posts. For every muffin recipe I try to do a version with egg and then a second one without. Both versions can be made with or without dairy!

August has been .. Rough. At the start of this month I hit the ground running & was so excited to create and share all the peach things just in time for peaches to come into season. I made these beautiful muffins, Grain Free Peach Crips Coffee Cake, Old Fashioned Peach Cobber, Peach Fritters & Pecan Caramel Peach Bread .. and then I got knocked out with a migraine that lasted 18 dayst. It happened as the result of changing up one of my thyroid meds- the dose conversion was not quite right and sent me hyperthyroid. Throw in the fact that my adrenals are pretty fragile at the moment- it send me into a BAD bad bad adrenal flare. I’m still dealing with headaches and excess cortisol running though my system but its finally under control enough that I can look at my laptop again without the vision issues. I started acupuncture this week which has done wonders in getting my body to begin to calm down! So, Im inching my way to feeling better day by day. This year its been long journey with healing. But thanks to the club I was able to afford NAET to neutralize all of the sensitivities that were causing my hashimotos to get out of control. We changed my thyroid meds twice but I think we are finally on the right track with those. Patience and persistence pays off.. or so I tell myself. In the darkness there is always a turnaround. I know I’m almost there. <3

I’m thankful for the support of every memeber- this website has given me the ability to finally take care of myself - I’m able to rest more & seek out more treatment.

ANYWAYS- Lets dive into these peach recipes that are going up several weeks later than I wanted!! But- better late than never. Next month naturally I will be diving head into fall recipes! If you know me- you know I LIVE for fall & holiday baking. So you can count on things getting super exciting in the coming months!

Here in the Club there is a growing collection of Bakery Style Muffins! Each flavor comes with 2 recipe variations. One with eggs & one without. The egg free version by default is also vegan.

Every Muffin recipe is truly spectacular. The batter more than doubles in size and yields the FLUFFIEST muffins I have ever had or made gluten free!

This latest Peach flavor is fantastic!! They have a hint of fall flavor while still embracing the end of summer! With the recipe I will include both a crumb topping & bourbon caramel. You could use both, none or either! Whatever you prefer. Im a HUGE crumb topping fan and often talk myself out of putting it on every baked good where it would work well. So, I say make the crumbs! But you do you!

The other thing that I love about these muffin recipes is the batch size. You will only ever need 1 standard sized muffin tin. The recipe doubles no problem if you want to make more- and they freeze beautifully. But I think (at least for our home) that 8-10 muffins is the perfect amount.

Fresh or Frozen Peaches? Peeled or Skin Left on?

The answer is YES to all the above :) You may use fresh or frozen peaches. You can peel the skin or leave It right on. I left my skin on and didn’t notice any sort of difference. I also tested out frozen peaches- again no major differences.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy muffins. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.

Expandex

These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

Bakery Style Peach Crumb Cake Muffins (W/ Egg)

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Yield: 11- 12 Large Muffins

Author: Brittany Angell

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 171 grams King Arthur Measure for Measure Gluten Free Flour
• 33 grams Expandex
• 166 grams Organic Cane Sugar
• 1/2 Tsp Salt
• 80 grams mild flavored oil
• 1 Large Egg
• 2 Tsp Vanilla Extract
• 162 Grams Milk (Regular or Dairy Free)
• 2 Tsp Double Acting Baking Powder
• 1 - 1/2 Peaches Diced (with or without skin/ frozen or fresh) * Reserve a small portion of the peaches to sprinkle on top of the muffins.

Crumb Topping

• 6 Tbsp King Arthur measure for measure
• 6 Tbsp Brown Sugar
• 1 1/4 Tsp Cinnamon
• Pinch of Salt
• 3-3.5 Tbsp Melted Butter (regular or vegan)

Bourbon Brown Sugar Caramel

• 1/4 Cup of Bourbon
• 5 Tbsp Heavy Cream (for dairy free use full fat coconut cream or silk's vegan heavy cream)
• 6 Tbsp Butter (regular or vegan)
• 3/4 Cup Brown Sugar or Coconut Palm Sugar
• Pinch of salt

Instructions

1. Preheat oven to 400 degrees. Add a double layer of muffin cups to 11-12 spots in your muffin tin. (doubling them up prevents overcooking on the bottom.) Set aside
2. Make the crumb topping: Add to a small bowl all of the dry ingredients and whisk. Pour in the melted butter and use a fork to stir until the mixture becomes crumbly. Set aside.
3. Make the muffin batter: Add all of the ingredients to your bowl being careful to measure accurately. Reserve a small portion of the chopped peaches to put on the tops of the muffins. Whisk until completely smooth. Divide batter among the 10 cups (they should be about 2/3 or a little higher full.)
4. Top each one with crumb topping & leftover peaches. Pour water Half way up in the open spots on the muffin tray for even baking. Bake for 25-28 minutes until golden brown, firm to touch and a toothpick comes out clean.
5. While the muffins bake: Make the optional caramel. Add all of the caramel ingredient to a heavy small pot. (Cast iron is ideal) Bring to a gentle simmer and cook for about 5 minutes. Remove from heat and allow it to cool a little. Drizzle it over the tops of the fully cooked muffins.
6. Serve at any temperature. Store in a sealed bag or container at room temperature or freeze for another day.

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it # bakingangell

Bakery Style Peach Crumb Cake Muffins (Vegan Version)

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Yield: 9-10

Author: Brittany Angell

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

Muffin Batter

• 171 g King Arthur Measure for Measure Gluten Free Flour
• 33 grams Expandex
• 150 grams Organic Cane Sugar
• 1/2 Tsp Salt
• 80 grams Mild Flavored Oil (Avocado, Vegetable ect.)
• 186 grams Dairy Free Milk
• 2 Tsp Vanilla Extract
• 2 Tsp Double Acting Baking Powder
• 1 - 1/2 Peaches Diced (with or without skin/ frozen or fresh) *Reserve a portion of the peaches for the tops of the muffins.

Crumb topping

• 6 Tbsp King Arthur Measure for Measure
• 6 Tbsp Brown Sugar
• 1 1/4 Tsp Cinnamon
• pinch of salt
• 3-3.5 Tbsp Melted Vegan Butter

Optional Bourbon Caramel

• 1/4 Cup of Bourbon
• 5 Tbsp Full fat coconut cream or silk's vegan heavy cream. *If you don't need these muffins dairy free regular heavy cream will work.
• 6 Tbsp Vegan Butter *Regular butter will work if you are not vegan.
• 3/4 Cup Brown Sugar or Coconut Palm Sugar
• Pinch of salt

Instructions

1. Preheat oven to 400 degrees.
2. Line a muffin tin with 9-10 cups (double stack the cups - gluten free muffins take longer to bake and this prevents burnt bottoms).
3. In a small bowl make the crumb topping. Add all the dry ingredients together and mix. Then stir in the melted butter until clumps form. Set aside.
4. Place a large bowl over a baking scale and carefully measure each muffin ingredient to it. Reserve a small portion of the chopped peaches for the top of the muffins. Whisk batter until smooth. Evenly add the batter to the prepared 10-11 muffin cups. The batter will come almost to the top. Drop a few pieces of peach on the tops of each muffin then sprinkle all of the crumb topping onto the muffins. Add water the remaining 4 cups for even baking.
5. Place into the oven and bake 25-28 minutes. Until the muffins are golden brown, firm to touch and a toothpick comes out clean.
6. While the muffins bake: Make the optional caramel. Add all of the caramel ingredient to a heavy small pot. (Cast iron is ideal) Bring to a gentle simmer and cook for about 5 minutes. Remove from heat and allow it to cool a little. Drizzle it over the tops of the fully cooked muffins.
7. Enjoy at any temperature! Store in a sealed bag or container at room temperature or freeze for another day.

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it # bakingangell