Description
These Vegan Peach Muffins are moist, flavorful, and perfect for summer baking. Made with fresh peaches and plant-based ingredients, they’re a delicious dairy-free and egg-free treat that everyone can enjoy. Lightly sweetened and optional nuts on top add great texture and taste.
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 flour, sugar, baking powder, baking soda, and salt until well combined to ensure an even distribution of leavening agents.
- Whisk the wet ingredients: In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to create a smooth wet mixture that will activate the baking soda.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep muffins tender; a few streaks of flour are acceptable.
- Fold in the peaches: Gently fold in the diced fresh peaches to evenly distribute them throughout the batter without bruising.
- Prepare the muffin tin: Preheat your oven to 375°F (190°C) and 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 the muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Add optional toppings: If using, sprinkle chopped walnuts or pecans and turbinado sugar on top for added crunch and sweetness.
- Bake the muffins: Bake in the preheated oven for 20 to 25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool the muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- Fresh peaches are preferable for the best flavor and texture; frozen peaches can add extra moisture and may require adjustments.
- You can substitute the nut topping with seeds or omit it to keep the recipe nut-free.
- These muffins freeze well; wrap individually and thaw at room temperature before serving.
- For a sweeter muffin, increase sugar slightly or add a drizzle of maple syrup or agave on top after baking.
