If you’re looking for a treat that’s both irresistibly fluffy and packed with juicy goodness, Vegan Peach Muffins are about to win over your heart (and your breakfast table). These muffins are a sunshiny bite of summer, marrying sweet, soft peaches with a tender crumb, all without a speck of dairy or eggs. Whether you’re vegan or simply love a fruit-studded muffin, this recipe brings together easy ingredients and big flavors in every golden, cinnamon-kissed bite.
Ingredients You’ll Need
The magic of these Vegan Peach Muffins is that every ingredient is simple, familiar, and essential to creating that perfect just-baked aroma and airy texture. Each component shines—some give sweetness, others ensure that classic rise or subtle warmth—resulting in muffins that are moist, flavorful, and absolutely dreamy.
- All-purpose flour: This forms the tender base of the muffins, giving them the classic muffin structure and crumb.
- Granulated sugar: Brings sweetness that elevates the peaches and creates that golden muffin top.
- Brown sugar: Adds depth and a subtle caramel note that pairs beautifully with the fruit.
- Baking powder: Ensures plenty of rise, making the muffins airy and light.
- Baking soda: Balances the acidity and helps with browning for those gorgeous tops.
- Salt: Essential for bringing out all the flavors and providing balance.
- Ground cinnamon: Provides a warm, cozy spice that compliments the peaches perfectly.
- Unsweetened almond milk (or any plant-based milk): Keeps things moist and binds the batter without dairy.
- Coconut oil (melted) or vegetable oil: Gives the muffins a rich, soft texture while keeping them vegan.
- Apple cider vinegar: Reacts with the baking soda to help with lift and a slight tangy note.
- Vanilla extract: Adds gentle sweetness and rounds out the flavors.
- Fresh or canned peaches (diced, drained well if canned): The star of the show—bursts of juicy fruit in every bite!
How to Make Vegan Peach Muffins
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners, or if you prefer less waste, lightly grease it with nonstick spray. As you measure out the ingredients, let the coconut oil melt and set aside your diced peaches so they’re nice and ready for folding in later. This step always feels like setting the stage for something delightful!
Step 2: Whisk Dry Ingredients
In a large bowl, combine the all-purpose flour, both sugars, baking powder, baking soda, salt, and cinnamon. Whisk everything until well blended. I love this step for the sweet, spicy aroma that starts to fill the kitchen—it’s a hint of what’s to come with these Vegan Peach Muffins.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. This mixture pulls together all the richness and flavor; the vinegar will soon team up with the baking soda to work its magic on the batter.
Step 4: Combine Wet and Dry Mixtures
Gently pour your wet mixture into the bowl of dry ingredients. Grab a spatula or wooden spoon and stir just until they’re barely combined—don’t worry if there are a few streaks of flour. Overmixing is the enemy of fluffy muffins, so go easy here!
Step 5: Fold in the Peaches
Add your diced peaches and carefully fold them in. These juicy gems will be dotted throughout the batter, promising sweet fruit in every muffin. Take care not to break up the fruit too much—the goal is beautifully distributed chunks.
Step 6: Fill the Muffin Cups
Evenly divide the batter among the muffin cups, filling each about three-quarters full. If you want to take things up a notch, sprinkle the tops with a little cinnamon sugar or coarse sugar for a sparkling finish.
Step 7: Bake to Perfection
Slide the pan into your preheated oven and bake for 20 to 24 minutes. The house will start to smell wonderful; you’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them sit in the pan for about 5 minutes, then transfer to a wire rack to cool completely. (Trust me, the wait is worth it!)
How to Serve Vegan Peach Muffins
Garnishes
Give your Vegan Peach Muffins a little extra flair by dusting them with powdered sugar, adding a sprinkle of cinnamon, or even topping them with a drizzle of simple vegan glaze. For summer picnics, a few fresh peach slices on the side always look gorgeous and hint at the muffins’ fruity star ingredient.
Side Dishes
Pair these muffins with a cool glass of almond milk or a hot mug of coffee for breakfast. If you’re turning them into brunch, add a big fruit salad, some vegan yogurt, or a spread of nut butter for a complete and satisfying spread alongside your Vegan Peach Muffins.
Creative Ways to Present
Serving a crowd? Arrange the muffins on a rustic wooden board with fresh herbs or edible flowers for a bakery-style look. Or, if you’re prepping for a tea party, slice the muffins horizontally and add a dollop of coconut whipped cream and extra peaches for a mini shortcake effect—absolutely swoon-worthy.
Make Ahead and Storage
Storing Leftovers
If you manage to have any Vegan Peach Muffins left, keep them in an airtight container at room temperature for up to 2 days. Refrigeration extends their life to about 5 days, but they’re best enjoyed fresh during the first couple of days, when the crumb is still delightfully tender.
Freezing
Need to make them ahead? These muffins freeze beautifully. Once cooled, wrap each muffin individually or place them in a freezer-safe bag. They’ll keep well for up to three months with minimal loss of flavor or quality.
Reheating
To enjoy Vegan Peach Muffins straight from the fridge or freezer, just pop them into the microwave for 20 to 30 seconds, or warm them briefly in the oven at 300°F. This brings back their freshness and makes the peaches extra juicy again.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just be sure to thaw and drain them well to avoid adding too much moisture to the batter. Chop them into bite-sized pieces for the best texture in your Vegan Peach Muffins.
How can I make these gluten-free?
Try swapping the all-purpose flour with a quality gluten-free flour blend. Make sure your blend contains xanthan gum or a similar binder for the fluffiest result.
Can I reduce the sugar?
Yes, you can cut back slightly on the sugars if you prefer a less sweet muffin. Keep in mind that the brown sugar adds both sweetness and moisture, so don’t eliminate it entirely for best texture in your Vegan Peach Muffins.
What other fruits can I use if I don’t have peaches?
Nectarines, apricots, or even diced strawberries work beautifully in this recipe. Just make sure to adjust the sweetness if your chosen fruit is more or less tart than peaches.
Is there a soy-free option for the plant milk?
Certainly! Almond milk is perfect, or use oat, rice, or coconut milk—any non-dairy alternative will keep your Vegan Peach Muffins tender and delicious.
Final Thoughts
I’m genuinely excited for you to try these Vegan Peach Muffins—they’re soft, fragrant, and loaded with pockets of sweet peach. Whether they’re part of a summer brunch or a cozy snack, one bite and you’ll see why they’ve become an irresistible favorite around my table. Happy baking, and may every muffin bring a little burst of sunshine to your day!
Print
Vegan Peach Muffins Recipe
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Delight in the sweet, fruity flavors of these Vegan Peach Muffins, perfect for a breakfast treat or afternoon snack. These moist and tender muffins are bursting with juicy peaches and warming cinnamon, making them a delightful and wholesome choice for any time of day.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 3/4 cup unsweetened almond milk (or other plant-based milk)
- 1/3 cup coconut oil (melted) or vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Additional:
- 1 1/2 cups fresh or canned peaches (diced, drained well if canned)
Instructions
- Preheat the Oven: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk together almond milk, melted coconut oil, apple cider vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in Peaches: Gently fold in the diced peaches.
- Bake: Divide the batter among the muffin cups and bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle the muffin tops with coarse sugar or cinnamon sugar before baking.
- These muffins can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
