Description
These Vegan Peach Muffins are the perfect summer treat, bursting with fresh peaches and baked to golden perfection. Made with plant-based ingredients, they are moist, flavorful, and easy to prepare, offering a delightful dairy-free and egg-free option for breakfast or snack time.
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
Fruit
- 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 well combined.
- Whisk the wet ingredients: In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Fold in the peaches: Gently fold in the diced peaches until they are evenly distributed throughout the batter.
- 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 thoroughly with cooking spray.
- Fill the muffin cups: Fill each muffin cup about 2/3 full with batter.
- Add optional toppings: If desired, sprinkle the tops of the muffins with chopped walnuts or pecans and turbinado sugar.
- Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the muffins: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- To make these gluten-free, substitute with gluten-free all-purpose flour blend.
- Adding nuts on top adds a nice crunch but can be omitted for nut-free versions.
- Do not overmix the batter to keep muffins tender and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
