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Photo by Lindsay O'Grady
Photo by Lindsay O'Grady

Peaches ‘N’ Cream Muffins



  • 2 cups Gluten Free Pantry Muffin and Scone Mix
  • 1/4 to 1/2 teaspoon ground allspice (or cinnamon)
  • 2 whole eggs, beaten slightly with a fork
  • 1/2 cup sour cream or yogurt
  • 3/8 cup whole milk (May need slightly more if using sour cream.)
  • 4 Tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon gluten-free vanilla extract
  • 1 heaping cup, peeled, diced peaches (about 2 medium peaches)


  1. Preheat oven to 350 degrees.
  2. Toss dry ingredients together in a large bowl.
  3. Stir wet ingredients together in a medium bowl.
  4. Pour wet mixture over dry ingredients and stir well to combine thoroughly.
  5. Fold in fresh peaches or use good quality canned peaches, well drained. Fresh nectarines may also be used.
  6. Spoon into lined muffin tins and bake at 350 degrees, 15-16 minutes.
  7. Or transfer to a lightly oiled 4×8-inch loaf pan and bake 35 to 45 minutes or until cake tester inserted in middle comes out clean.

Yield: 12 to 14 muffins or 1 loaf