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Makes 12 regular or 6 jumbo muffins Difficulty
Easy
Ingredients
1/3 cup gf brown sugar 2 Tablespoons gf flour 1/2 teaspoon cinnamon 2 Tablespoons butter, cold and cut into pieces 1/4 cup walnuts, chopped 2 cups gf flour 1/3 cup gf brown sugar 1 Tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 3 eggs 1/3 cup vegetable oil 1-1/4 cups gf sour cream 2 peaches, peeled, cored and chopped
Directions
In a small bowl, combine 1/3 cup brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
Preheat oven to 375 degrees F.
Butter a jumbo 6 muffin pan or a regular 12 muffin pan.
In a large bowl, combine flour, sugar, baking powder, baking soda, spices and salt.
In a separate bowl, combine eggs, oil and sour cream, blending with a whisk.
Add sour cream mixture to flour mixture, stirring to blend. Add peaches. Spoon batter into muffin pan and sprinkle with topping.
Bake for 25 minutes or until an inserted toothpick comes out clean. Let muffins rest in pan for 5 minutes.
Tips
We used The Gluten Free Pantry’s Country French Bread Mix flour for the gf flour in this recipe. To purchase this flour please click the link below in the Recommeded Tools section.
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