Vegan peach muffins are bursting with summer flavor in every bite.
Full of juicy sweet peaches and topped with a delicious and crunchy crumble topping, one try and they’ll be your favorite muffin too!
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Easy Peach Vegan Muffins
As you might know from my healthy peach arugula salad, I have an obsession with peaches during peach season! Baked peaches, peach cobbler cookies, you name it and I’m making it.
When my husband and I go down to the Okanagan we always get all the fresh fruit we can get our hands on. One year, on the way home we stopped at a little stand on the side of the road to buy fresh picked peaches. When we got there we couldn’t believe our eyes.. The peaches were humongous! We made a comment about them and she said a lot of the peaches were a pound a piece!!! They are the most gorgeous peaches I have laid my eyes on and I still dream about trying to find that peach stand.
That peach stand is what inspired these dairy-free muffins!
Ingredients
- egg replacement: my go-to for baking is Bob’s Red Mill Egg Replacer. It works very well and is easy to keep on hand. You could also use a flax egg or whatever other egg replacer is your go-to.
- flour: I use all-purpose flour in this recipe.
- sugar
- baking powder
- salt
- coconut yogurt: any Vegan yogurt will use just fine. I find coconut yogurt to have the closest texture to regular yogurt and easy to find.
- vegetable oil
- vanilla
- peaches: make sure to choose ripe peaches for the best flavor. If fresh peaches are not available, you can use frozen peaches, but thaw them before using and drain any excess liquid.
- cinnamon
- vegan butter: I’ve used both vegan Becel margarine and other vegan butter substitutes. Butter will produce a nicer crumb than margarine.
Variation: try swapping peaches for blueberry.
You will also need a muffin tin and some mixing bowls.
How to Make Vegan Peach Crumble Muffins
- Prepare egg replacement.
- Mix together dry ingredients and wet ingredients separately.
- Fold wet ingredients into dry until just mixed. Gently fold in peaches.
- Fill muffin cups two thirds full and top with remaining peaches and crumb topping.
- Bake until golden brown and a toothpick comes out clean.
Other Delicious Baked Goods
ABC Muffins (Apple Banana Carrot)
Vegan Peach Muffins
Equipment
- muffin tin
Ingredients
Muffins
- 2 egg replacements
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup coconut yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 2 cups peaches diced, divided
Crumb Topping
- ⅓ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold vegan butter
Instructions
- Preheat oven to 400°F.
- Prepare egg replacement in a medium mixing bowl.
- In a large mixing bowl whisk together the flour, sugar, baking powder, and salt.
- Add to egg replacement coconut yogurt, vegetable oil, and vanilla. Mix until well combined.
- Fold wet ingredients into dry ingredients. Gently fold 1⅓ cups of peaches into muffin batter.
- Add all crumb topping ingredients to small mixing bowl working in cold butter until crumbs are formed.
- Fill muffin cups ⅔ full. Divide remaining ⅔ cup of peaches over muffins. Sprinkle crumb topping on top of muffins until they are completely covered.
- Place in oven and and bake for 5 minutes at 400°F. Then reduce to 375°F. Bake for an additional 13-15 minutes until golden brown and toothpick comes out clean.
- Cool for 5 minutes before taking out of muffin tin and allowing to cool on cooling rack.
Notes
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