These Peach Crumble Muffins are soft, moist and packed with juicy fresh peaches, topped with a buttery cinnamon crumble. They’re gluten free, dairy free, paleo and made with almond flour for the perfect bakery-style muffin.
If you’re looking for the ultimate summer muffin, these Peach Crumble Muffins deserve a spot at the top of your baking list. They’re incredibly soft and tender, filled with juicy fresh peaches, and finished with a generous cinnamon crumble topping that bakes into crisp, buttery perfection.
Made with almond flour and naturally sweetened with maple sugar, these muffins are completely gluten free, dairy free and paleo, yet taste just like something you’d find at your favorite bakery!
They’re perfect for breakfast, brunch, afternoon coffee breaks, or an easy summer dessert while peaches are in season. Once you make a batch, you’ll understand why these disappear so quickly!
Why You’ll Love These Peach Crumble Muffins
These muffins have everything you want in a bakery-style muffin while using simple, wholesome ingredients.
- Soft, moist crumb made with almond flour
- Loaded with fresh juicy peaches
- Thick cinnamon crumble topping
- Naturally sweetened with maple sugar
- Gluten free, dairy free and paleo
- Easy to make in one bowl (plus the crumble)
- Perfect for breakfast, brunch or snacks
- Freezer friendly
What Makes These Bakery-Style Muffins?
The secret is using plenty of almond flour along with tapioca flour for a tender crumb that stays soft for days. Instead of relying on coconut flour, this updated recipe creates a lighter texture that’s much closer to traditional bakery muffins.
Filling the muffin cups almost to the top also helps create beautifully domed muffins, while the generous cinnamon crumble adds the perfect crisp finish.
Ingredients You’ll Need
You’ll only need a handful of pantry staples plus fresh peaches!
For the Muffins:
- almond flour
- tapioca flour (or arrowroot)
- eggs
- almond milk
- maple sugar
- coconut oil
- vanilla
- lemon juice
- cinnamon
- baking powder
- baking soda
- sea salt
- fresh peaches
For the Crumble:
- almond flour
- maple sugar
- cinnamon
- coconut oil
- sea salt
Choosing the Best Peaches
Fresh, ripe peaches make all the difference.
Look for peaches that:
- smell fragrant
- give slightly when gently squeezed
- aren’t overly soft
- have vibrant color
If your peaches are especially juicy, pat the diced pieces dry with paper towels before folding them into the batter. This keeps the muffins light and prevents excess moisture.
Tips for Perfect Peach Muffins
A few simple tricks guarantee great results every time.
- Use room temperature eggs.
- Don’t overmix the batter.
- Let the batter rest for 3–5 minutes before baking.
- Dice peaches into small pieces so every bite has fruit.
- Fill muffin cups almost full for tall bakery-style tops.
- Press the crumble lightly into the batter so it stays in place while baking.
- Allow the muffins to cool for about 10 minutes before removing them from the pan.
Easy Variations
Want to customize these muffins? Here are a few delicious ideas.
- Add sliced almonds to the crumble for extra crunch.
- Stir in a pinch of ground ginger or nutmeg.
- Add fresh blueberries for a peach-blueberry version.
- Sprinkle with coarse maple sugar before baking for extra sparkle.
- Serve warm with almond butter or a little ghee if tolerated.
How to Store and Freeze
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap each muffin individually and place them in a freezer-safe container for up to 3 months.
Warm frozen muffins in the microwave for about 30 seconds or thaw overnight in the refrigerator.
FAQ
Can I use frozen peaches?
Fresh peaches produce the best texture. If using frozen peaches, thaw them completely and pat them very dry before adding them to the batter.
Can I substitute arrowroot for tapioca flour?
Yes. Arrowroot starch works as a 1:1 substitute in this recipe.
Why are my muffins dense?
Overmixing the batter or adding overly juicy peaches can make muffins heavier. Stir only until combined and pat peaches dry if needed.
Can I make these ahead of time?
Yes! These muffins stay moist for several days and freeze beautifully, making them perfect for meal prep.
Are these muffins paleo?
Yes. They’re made with almond flour, tapioca flour (or arrowroot), maple sugar, and dairy-free ingredients, making them suitable for a paleo lifestyle.
Can I use nectarines instead?
Absolutely. Nectarines work wonderfully and don’t need to be peeled.
These Peach Crumble Muffins are everything I want in a summer muffin! They’re soft, tender, packed with fresh peaches, and topped with an irresistible cinnamon crumble. They’re simple enough for a weekday breakfast but special enough to serve for brunch or bring to a summer gathering.
If you make this recipe, I’d love to hear what you think! Leave a comment below and let me know how they turned out, and don’t forget to tag me on social media so I can see what you bake!
More Summer Baking Recipes You’ll Love
- Peach Cobbler
- Peach Crisp
- Peach Crumble Bars
- Cherry Crisp
- Blueberry Cobbler
- Strawberry Cobbler
- Strawberry Rhubarb Crisp
- Blueberry Crumble Bars
- Cherry Pie Bars
Peach Crumble Muffins (Gluten Free, Dairy Free & Paleo)
Ingredients
Crumble Topping:
- 1/2 cup blanched almond flour
- 1/4 cup maple sugar
- 1 teaspoon cinnamon
- pinch sea salt
- 3 tablespoons refined coconut oil softened
Muffin Batter:
- 4 large eggs room temperature
- 1/3 cup unsweetened almond milk
- 1 tablespoon fresh lemon juice
- 2/3 cup maple sugar
- 1/4 cup refined coconut oil melted and cooled
- 2 teaspoons pure vanilla extract
- 2 1/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups finely diced peaches firm-ripe, patted dry if juicy
Optional Icing:
- 2/3 cup powdered sugar or monk fruit sweetener
- 3-4 teaspoons almond milk
- 1/2 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350°F and line a 12-cup muffin pan with parchment liners.
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Mix together the crumble ingredients with a fork until coarse crumbs form.
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Refrigerate while preparing the batter.
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In a large bowl, whisk together the eggs, almond milk, lemon juice, maple sugar, coconut oil, and vanilla until smooth.
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To the same bowl, the almond flour, tapioca flour, baking powder, baking soda, salt, and cinnamon and stir the dry ingredients into the wet ingredients just until combined. Fold in the diced peaches.
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Let the batter rest for 3–5 minutes so the almond flour hydrates.
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Divide the batter evenly among the muffin cups, filling almost to the top
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Top generously with the crumble, lightly pressing it into the batter.
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Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes before transferring to a wire rack. If making the icing, whisk together all ingredients while the muffins cool, adding the milk slowly for the perfect consistency. Drizzle gently over the muffin tops. Enjoy!
Recipe Notes
Use aluminum free baking powder, OR make your own corn-free baking powder: mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you'll need just 1 tsp total of this mixture.
Nutrition
These are fantastic! I used monk fruit sweetener and added an extra Tbsp of almond flour plus 1 Tbsp GF flour and baked an extra 10 minutes or so, but they came out perfect and are so so yummy. Will definitely make them again when I can find some good peaches.