Gluten Free Peach Streusel Muffins

subheading: Cinnamon streusel:

120 g (1 cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

75 g (¼ cup 2 tbsp) light brown soft sugar

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

1 tsp ground cinnamon

55 g (½ stick) cold unsalted butter, cubed

subheading: Peach muffins:

150 g (¾ cup) caster/superfine or granulated sugar

85 g (¾ stick) unsalted butter, melted and cooled until warm

75 g (⅓ cup) full-fat plain or Greek-style yoghurt, room temperature

2 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

1¼ tsp baking powder

½ tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

4 medium fresh peaches, pitted and roughly chopped into about ½-inch (1 to 1.5cm) pieces (Make sure that your peaches aren't overly ripe - they should be juicy and flavourful but not too soft. You don't need to peel them.)

Directions at theloopywhisk.com

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