Chai Peach Streusel Muffins
Fall is right around the corner, and I am excited for baking season! While peaches are still in season, I had to make these delicious chai peach streusel muffins because they are just THAT GOOD! They are so soft and moist with chunks of juicy peaches, and are so flavorful from the warming chai spices. The delicious sweet streusel topping definitely takes these muffins to the next level and I wouldn’t recommend skipping out on this part. These muffins are also gluten free, vegan, and paleo friendly which makes them great from a variety of dietary needs.
Why you will love these muffins
- They are made with real whole food ingredients
- They have a soft and moist texture
- They are very flavorful from the warming chai spices
- They are dairy free, gluten free, egg free, grain free, and refined sugar free
- They are great for prepping a batch for the week to enjoy
- The have the best streusel topping when makes then more fun
What you will need
~ For the Muffin Batter ~
GF/Paleo All-Purpose Flour – I love using Bob’s Red Mill baking mix!
Coconut Sugar – This is a great sugar alternative for baking! It has a taste similar to brown sugar and pairs very well with the flavors in these muffins. You can also substitute with maple syrup if you don’t have coconut sugar.
Peaches – This fruit is one of my absolute favorites because it taste delicious and is packed with antioxidants and essential vitamins and minerals. In this recipe I use yellow peaches.
Nut Milk – I like to use almond or coconut milk.
Chai Spices – I use a chai tea powder by the brand Blue Lotus Chai.
Cinnamon – I really like a strong cinnamon flavor in these muffins.
Egg Substitute – You can use flax eggs or any egg alternative. You can use actual eggs as well.
Avocado Oil – I like to use this oil in baking becasue it has no flavor.
Vanilla Extract – You can’t skip out on this ingredient when it comes to baked goods! It adds a delicious flavor.
Baking Powder – This makes the muffins more fluffy.
Baking Soda – This makes the muffins rise when baking.
~ For the Streusel Topping ~
Almond Flour – I find that this flour works best for a crumble.
Coconut Sugar – This is the best sweetener to use to get the best flavor and texture.
Cold Coconut Oil – You can also use grass fed butter or ghee.
Cinnamon – Because you can never have too much cinnamon!
Grain Free Granola – You can use any granola of you choice.
~ For the Glaze ~
Coconut Butter – This is an excellent ingredient for a healthy icing alternative. It’s naturally sweet and has almost no sugar.
Powdered Monk Fruit – This is what I like to use in place of powdered sugar.
Coconut Milk – Make sure to use full fat coconut milk.
How to make the chai peach streusel muffins
First, make the streusel crumble by mixing and pressing the ingredients(except for the granola)down with a fork or pastry cutter until a crumble consistency forms. Set crumble mixture in the fridge for 10 minutes.
Next you will make the muffin batter by mixing your wet and dry ingredients separately, then together and fold in the chopped peaches last. Scoop 1/4 cup batter into 12 lined muffin cups, and sprinkle the crumble on top of each muffin and add some granola. Bake for 20 mins at 350 degrees.
Once the muffins are done, let them set out to cool for a while before glazing. Make you glaze by warming up the coconut milk, coconut butter, and powdered monk fruit in a small sauce pan on low heat. Drizzle over the muffins, then enjoy!
Other recipes you will enjoy
Chia Peach Streusel Muffins
Equipment
- 1 muffin tin
- 12 Muffin cups
Ingredients
Dry Ingredients:
- 2 cups GF/Paleo all purpose flour
- 1/2 cup coconut sugar
- 1 tbsp chai spice
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients:
- 2 flax eggs or vegan egg substitute
- 2/3 cup almond or coconut milk
- 1/4 cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 2 medium peaches chopped in small pieces
For the Streusel Topping:
- 1/3 cup almond flour
- 3 tbsp coconut sugar
- 3-4 tbsp cold ghee butter or coconut oil
- 1 tsp cinnamon
- 1/3 cup grain free granola
For the Glaze:
- 4 tbsp coconut butter
- 3 tbsp powdered monk fruit
- 3 tbsp full fat coconut milk
Instructions
- First, make your streusel crumble by mixing and pressing the ingredients(except for the granola)down with a fork or pastry cutter until a crumble consistency forms. Set crumble mixture in the fridge for 10 minutes.
- Mix your wet and dry ingredients separately, then together and fold in the chopped peaches last.
- Scoop 1/4 cup batter into 12 lined muffin cups.
- Sprinkle your crumble on top of each muffin and add some granola. Bake for 20 mins at 350 degrees.
- Once the muffins are done, let them set out to cool for a while before glazing.
- Make you glaze by warming up the coconut milk, coconut butter, and powdered monk fruit in a small sauce pan on low heat. Drizzle over the muffins, then enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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