Peach crumble muffins are full of delicious fruit and topped with a delicious sweet and crunchy topping, one bite and they will become your favorite muffin!
Course Breakfast
Cuisine American
Prep Time 25 minutesminutes
Cook Time 23 minutesminutes
Cooling Time 5 minutesminutes
Total Time 53 minutesminutes
Servings 16Muffins
Calories 191kcal
Author Ayla O'Neill
Equipment
muffin tin
Ingredients
Muffins
2egg replacements
2cupsall-purpose flour
1cupsugar
1tablespoonbaking powder
1teaspoonsalt
1cupcoconut yogurt
½cupvegetable oil
1teaspoonvanilla
2cupspeachesdiced, divided
Crumb Topping
⅓cupall-purpose flour
¼cupsugar
1teaspooncinnamon
2tablespoonscold 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.