Description
These Vegan Peach Muffins are a delightful summer treat, bursting with fresh peaches and perfectly moist crumb. Made without eggs or dairy, they’re ideal for anyone following a vegan diet or looking for a delicious plant-based breakfast or snack. Lightly sweetened and easy to make, these muffins are perfect for a morning pick-me-up or an afternoon delight.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 1/2 cups peeled and diced fresh peaches (about 2-3 medium peaches)
- Optional: 1/4 cup chopped walnuts or pecans for topping
- Optional: Turbinado sugar for sprinkling
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
- Whisk the wet ingredients: In a separate bowl, mix the unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract thoroughly until combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold the batter until just combined. Avoid overmixing; some streaks of flour are fine.
- Fold in the peaches: Carefully fold the peeled and diced fresh peaches into the batter so they are evenly distributed.
- Prepare the muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin well with cooking spray.
- Fill the muffin cups: Spoon the batter into each muffin cup, filling them about two-thirds full for proper rising.
- Add optional toppings: If you like, sprinkle the tops of each muffin with chopped walnuts or pecans and a bit of turbinado sugar for extra crunch and sweetness.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean.
- Cool the muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh, ripe peaches for the best flavor and sweetness.
- You can substitute other plant-based milks such as soy, oat, or coconut milk if preferred.
- For a nut-free version, omit the walnuts or pecans topping.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- If fresh peaches aren’t available, frozen peaches that are thawed and drained well can be used.
