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GF Southern Peaches and Cream Muffins

Simple, tasty, ultra-moist buttermilk and cream cheese muffins with tangy, sweet peaches in each yummy, delicious bite. You'll be so pleased that these gluten free muffins taste like the real deal.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Author: Kim Lange


  • 2 cups Better Batter Gluten-free flour or your choice
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter room temperature
  • 3- oz cream cheese room temperature
  • 1 cup + 2 tablespoon organic sugar or regular sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup buttermilk
  • 1 1/2 cups small diced frozen peaches


  • Preheat oven to 375F. Line a muffin pan with 12 paper liners or use a silicone muffin pan.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy.
  • Beat in the egg and vanilla extract.
  • Add in half of the flour mixture, then the buttermilk, then stir in the remaining flour mixture until just combined.
  • Fold in 2/3 chopped peaches. The batter will be fairly thick.
  • Divide batter evenly into muffin cups using an ice cream scoop, add remaining peaches on top of each of the muffins.
  • Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
  • Turn muffins out onto a wire rack to cool before serving. Store in an airtight container.
  • Makes 12-14 muffins.


I like the peaches smaller than bigger, I think it makes the muffins better.
Store muffins in fridge up to a week or freeze up to 3 months.
You can use all-purpose flour instead if the gluten-free flour, if you aren't gluten-free
I have used this recipe with Better Batter and Bob's Red Mill Gluten-Free Flour - others I am not sure about.