Description
These Vegan Peach Muffins are the perfect summer treat, combining juicy fresh peaches with a moist, tender crumb. Made without eggs or dairy, they’re a delicious and easy-to-make baked good ideal for breakfast, snacks, or dessert. The muffins are lightly sweetened, fluffy, and can be topped with crunchy nuts and turbinado sugar for extra texture and flavor.
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
Main Flavoring
- 1 1/2 cups peeled and diced fresh peaches (about 2-3 medium peaches)
Optional Toppings
- 1/4 cup chopped walnuts or pecans
- Turbinado sugar for sprinkling
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they are well combined, ensuring even distribution of the leavening agents.
- Whisk the wet ingredients: In a separate bowl, vigorously whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to combine all liquids smoothly.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Avoid overmixing; some flour streaks are okay to maintain a tender texture.
- Fold in the peaches: Carefully fold in the peeled and diced fresh peaches to evenly distribute the fruit throughout the batter without breaking them apart.
- Prepare the muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly with cooking spray to prevent sticking.
- Fill the muffin cups: Spoon the batter into each muffin cup, filling about two-thirds full to allow room for rising while baking.
- Add optional toppings: If using, sprinkle the tops of each muffin with chopped walnuts or pecans and a dusting of turbinado sugar for added crunch and sweetness.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool the muffins: Let the muffins cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to ensure the muffins stay light and fluffy.
- Use ripe but firm peaches for best texture and flavor.
- These muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 3 months.
- Substitute almond milk with any other plant-based milk as preferred.
- Adding nuts is optional but adds a nice crunch and flavor contrast.
