Moist and fluffy vegan peach muffins topped with a buttery cinnamon streusel are like a peach cobbler in muffin form!
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Bakery style vegan peach cobbler muffins packed with juicy peaches are a perfect addition to breakfast, and they make a great snack, too! They're simple to make with a one-bowl batter and an easy, mix-and-sprinkle streusel topping.
💖 Reader feedback
Thank you! These peach muffins are DELICIOUS!
- Leanne
You don't need a stand mixer or any other special equipment to make these muffins. Just a couple of of juicy, ripe peaches.
Peaches not in season? No worries! You can make these easy vegan muffins with frozen or canned, peaches, too!
💖 Why You'll Love this Recipe
- easy one-bowl batter
- crisp cobbler topping
- versatile! Works with fresh, canned, or frozen peaches
- no special equipment needed
🍑 Ingredients and Substitutions
- all-purpose flour - You can use white wheat or a 1:1 gluten-free flour mix, if you prefer.
- sugars - A mix of brown and white sugars gives these a great flavor!
- spices/flavorings - Cinnamon, nutmeg, and vanilla extract in the batter and cinnamon in the topping give these muffins that good, peach cobbler flavor. A little cinnamon in the cobbler topping does the same! You can add ¼ to ½ teaspoon ground ginger to the batter, as well, if you like.
- baking powder, baking soda, and salt - To condition the muffin batter. A pinch of salt also brings out the flavors of the cobbler topping.
- vegan butter - For the topping. Make sure that the vegan butter is nice and cold.
- vegan buttermilk - Any creamy, non-dairy milk, like soy, almond, oat, etc. works in this recipe. Mix it with a little apple cider vinegar to make vegan buttermilk!
- oil - Choose a neutral oil, like sunflower, canola, or vegetable oil. You can replace half the oil with applesauce, but just know that it will change the texture.
- peaches - You can use fresh, frozen, or canned (drained) peaches in these vegan muffins. It's also fine to use apricots or nectarines instead.
🔪 How to Make Vegan Peach Muffins
Preheat your oven to 375°F (190°C), and line a 12-cup muffin pan with paper liners.
Combine the flour, brown sugar, cinnamon, and pinch of salt in a small bowl. Cut the butter into small pieces, and add that to the bowl. Use your fingers or a fork to cut it in until the mixture resembles coarse crumbs with some pea-sized clumps. Place the topping in the fridge while you make the muffin batter.
In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of the dry ingredients, and add the milk mixture, oil, and vanilla.
Mix the wet ingredients a little bit, then mix them into the dry.
Gently fold in the peaches, then scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full.
Remove the cobbler topping from the fridge and generously sprinkle it over the top of each muffin, pressing it lightly so it sticks to the muffins.
Bake for 20 to 24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing them from the pan to cool completely. Then, devour them!
💡 Helpful Tips
- After adding the wet ingredients to the well in the middle of the dry ingredients, mix the wet ingredients together a little bit before mixing them into the dry.
- An ice cream scoop is basically the perfect size and shape for scooping muffin batter!
🫙 Storage Directions
You can store these muffins in a closed container on the kitchen counter for the day, but to store longer-term, refrigerate them. Make sure they're completely cool before storing.
💬 Frequently Asked Questions
No, it will ruin them.
You can use melted coconut oil in the batter and cold coconut oil for the topping, but it will add a coconut flavor. Refined coconut oil doesn't have that flavor, so it would be the best option, if you do want to use coconut oil in these vegan peach muffins.
You can replace up to half of the oil with applesauce, but it will impact the texture of the finished muffins.
📖 Recipe
🍑 Vegan Peach Cobbler Muffins
Ingredients
Cobbler Topping
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons vegan butter cold
Muffins
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar packed
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup non-dairy milk mixed with 1 teaspoon apple cider vinegar
- ⅓ cup oil
- 2 teaspoons vanilla extract
- 2 cups diced peaches fresh, frozen, or canned (drained), you want ½" to ¼" pieces.
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Make the cobbler topping.
- Combine the flour, brown sugar, cinnamon, and pinch of salt in a small bowl. Cut the butter into small pieces, and add that to the bowl. Use your fingers or a fork to cut it in until the mixture resembles coarse crumbs with some pea-sized clumps. Place the topping in the fridge while you make the muffin batter.
Make the peach muffins.
- In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of the dry ingredients, and add the milk mixture, oil, and vanilla. Mix the wet ingredients together a little bit, then mix them into the dry until combined. Then, gently fold in the peaches.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full. Remove the cobbler topping from the fridge and generously sprinkle it over the top of each muffin, pressing it lightly so it sticks to the muffins.
- Bake for 20 to 24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing them from the pan to cool completely. Then, devour them!
Leanne
Thank you! These peach muffins are DELiCIOUS!
Becky Striepe
Thank you, Leanne! I'm so glad you enjoyed them!