Description

These Vegan Peach Muffins are perfect for summer baking, combining juicy fresh peaches with a moist, tender crumb made without any dairy or eggs. This easy recipe uses simple pantry staples and plant-based milk to create delightful muffins that are perfect for breakfast, snack time, or dessert. Optional nuts and a sprinkle of turbinado sugar on top add a lovely crunch.

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

Fresh Ingredients

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 all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are thoroughly blended.
Whisk the wet ingredients: In a separate bowl, combine the unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until smooth and well mixed.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing; it’s okay if a few streaks of flour remain.
Fold in the peaches: Carefully fold in the peeled and diced fresh peaches, distributing them evenly throughout the batter without breaking them down.
Prepare the muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray to prevent sticking.
Fill the muffin cups: Spoon the batter into each muffin cup, filling them about two-thirds full to allow room for rising.
Add optional toppings: If desired, sprinkle chopped walnuts or pecans and a little turbinado sugar on top of each muffin for added 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 into the center comes out clean.
Cool the muffins: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.

Notes

If fresh peaches are not available, frozen diced peaches (thawed and drained) can be used as a substitute.
Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
To make the muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Be careful not to overmix the batter to keep the muffins light and fluffy.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Vegan peach muffins, summer baking, dairy-free muffins, plant-based muffins, fresh peach muffins, easy vegan baking