In a large bowl, whisk together the gluten free flour blend, light brown sugar, xanthan gum and cinnamon.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.

Set aside until needed.

Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 12-hole muffin pan with paper liners.

In a large bowl, mix together the sugar, melted butter, yoghurt, eggs and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.

Add the dry ingredients and the chopped peaches to the wet ingredients, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick batter.

Use an ice cream scoop or a spoon to fill each muffin liner halfway with the batter.

Sprinkle on about 1 tablespoon of the streusel, then divide the remaining batter evenly between the 12 muffin liners, filling each to the brim.

Sprinkle the top of each muffin generously with the remaining streusel.

Bake at 375ºF (190ºC) for about 28-30 minutes or until the muffins are well risen, golden brown on top and an inserted toothpick or cake tester comes out clean.

Allow the muffins to cool in the muffin pan for about 5–10 minutes, then transfer them out of the pan and onto a wire rack to cool.