These Paleo peach muffins have double the peaches for tons of sweet summer flavor! Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble. Kid approved and great for summer snacking.
There’s just something about a good crumb topping on a muffin. More often than not, I just can’t resist making that crumb topping for my muffins – complete with bit of cinnamon (swoon), and these peach muffins are no exception!
But let’s back up for a sec before I go on a happy rant all about crumbles. It’s summer – as in it’s literally the first day of summer as I’m posting this – and to play a little word association game, right after “summer” for me comes “peach”.
And then probably “swim” and “sun” and “need to get a tan” and “can you believe how hot it’s been?!”, but those are all beside the point right now. Today – the point is these paleo peach muffins that will need to jump on that list of “things to bake this summer.”
As you can see in the photo above – I went very peachy with these muffins. In fact, they should really be called double peach muffins, because we’re using peaches in these muffins two ways.
First, I made a super easy jam/preserves with fresh peaches, so we can get extra peaches in there without the muffins getting soggy. I got this idea from this recipe for buttery peach crumb muffins and I think it’s genius!
Second, we have good old fresh chopped peaches for that juicy sweetness we know and love! I recommend using ripe – but not overly ripe peaches for this, since the added juice from an ultra-ripe peach might make the muffins cross that line from moist to soggy.
For the flours, I went with a classic paleo combination that I come back to often when I bake quick breads and muffins – blanched almond, coconut, and arrowroot. Tapioca can replace the arrowroot if you prefer.
I don’t use the three flours to make life difficult, but rather because after lots of testing, I keep coming back to this combo for the best texture in the crumb and overall flavor.
If you don’t want to spend a boatload on paleo flours at the grocery store, but love to bake, I highly recommend purchasing flours from Amazon (I have the ones I use linked below the recipe) since you definitely get more bang for your buck that way!
Circling back to that crumb top – it’s the same basic recipe that I’ve used for my apple muffins and coffee cakes and it never seems to fail!
It’s a simple combo of blanched almond flour, coconut oil (I like to use refined to avoid coconut flavor), maple sugar (coconut sugar is okay too) and cinnamon.
The topping will probably seem soft when you first remove the muffins from the oven due to the coconut oil, but as they cool it will firm up to the crisp yummy crumble you can see in the photos.
I think we’re basically all set to go and bake these! Get those peaches peeled and ready to go and let’s welcome summer with a BANG of a muffin.
And then some sun, swimming, the perfect sundress and a tan, too, of course – let’s go!
Paleo Peach Muffins with Crumb Top {Gluten-Free, Dairy-Free}
Paleo Peach Muffins with Crumb Top {Gluten-Free, Dairy-Free}
Ingredients
Preserves: will make about 1/4 cup
- 1 1/2 cups peaches peeled and diced
- 1 Tbsp maple sugar or coconut sugar
- 1 tsp water as needed
Topping:
- 1/3 cup blanched almond flour
- 2-3 tbsp maple sugar or coconut sugar
- 1 tsp cinnamon
- 2 tbsp coconut oil organic, refined, soft
- Pinch sea salt
Muffin Batter:
- 4 eggs room temp
- 1/4 almond milk room temp
- 1 Tbsp lemon juice
- 1/3 cup maple sugar or coconut sugar
- 1/4 cup coconut oil melted and cooled
- 1 1/2 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup arrowroot flour or tapioca
- 1/2 tsp baking soda
- 1 tsp baking powder *
- 1/4 tsp fine grain sea salt
- 1 cup peaches fresh - not too juicy, peeled and finely diced
Instructions
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Preheat your oven to 375 degrees and line a 12-cup muffin pan with parchment liners.
Preserves:
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Place the 1 cup peaches and maple sugar (or coconut sugar) in a small saucepan and heat over medium, stirring and mashing to break down the chunks.
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If mixture starts sticking to the bottom or burning, add the water and continue to cook 2-3 minutes, or until jammy and reduced to about 1/4 cup, set aside
Crumb topping:
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Combine crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
Batter:
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Combine dry ingredients (except for maple sugar) in a medium bowl and set aside
-
In a separate large bowl, Whisk together eggs, almond milk, vanilla, sugar, coconut oil and lemon juice in a large bowl until well combined
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Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced peaches
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Scoop batter into 12 lined muffin cups evenly. Place 1 tsp peach preserves in the center of each, and gently swirl, avoiding edges. Top each muffin with crumb mixture, then place in preheated oven and bake for 20 minutes or until muffins set in the center and a toothpick inserted in the center of one comes out clean. 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
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Want More Paleo Muffin Recipes? Try One of These!
Blueberry Muffins with Crumb Top
Cinnamon Raisin Coffee Cake Muffins
Orange Almond Poppy Seed Muffins
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These look great! Should the 1/4 Almond Milk for the batter be a 1/4 cup?
This is genius to incorporate both homemade peach preserves and fresh peaches!! Can’t wait to try 🙂
These came out really soggy for me. I cooked the preserves down to a very thick texture as described and even used fewer fresh peaches because I ran out. Not sure what happened. The flavor was great, it was only the texture that was off.
So sorry they were soggy! If you attempt another time I’d use more almond flour, different brands sometimes vary in how they bake. I’d say maybe 3-4 Tbsp more would do it.
I just made these. They are amazing!! Tastes just like I’m reading peach coffee cake. I’ll be putting these into my rotation during peach season! Thank you!
Made these yesterday and my husband loves them! I didn’t have muffin liners so I just used coconut oil on the inside of the pan and it worked perfectly! Love all your recipes and am quickly becoming a huge fan! Thanks for sharing!
That sounds perfect! I’m really thrilled you enjoyed them 🙂
These were such a hit with my family! Thank you!
Can stevia be substituted for maple syrup?
These came out great! I added some fresh raspberries to the jam and had some maple granola that I pulsed finer and added a little nutmeg & cinnamon to the granola for the crumb topping. Holy moly peaches! Delicious! I absolutely love your recipes!
first time baking without regular flour – these turned out yummy!!
I made these yesterday and they were amazing! I didn’t have enough peaches so I only used a cup for the preserves and a half cup in the batter…still awesome!
our whole family loved this. The topping is especially delish!
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.