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.
Calories:
Ingredients
- 2 cups Better Batter Gluten-free flour or your choice http://betterbatter.org/
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ 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
- ¾ cup buttermilk
- 1 ½ cups small diced frozen peaches
Instructions
- 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.
Notes
- 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.
- Make sure you bake the muffins through without under-baking.