Description
These Vegan Peach Muffins are perfect for summer baking, featuring juicy fresh peaches folded into a tender, moist batter made with plant-based ingredients. Naturally sweetened and dairy-free, they make a delightful snack or breakfast treat with optional nutty and crunchy toppings.
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 to ensure an even distribution of leavening agents.
- Whisk the wet ingredients: In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract thoroughly to combine all the wet components.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl and gently fold them together until just combined, taking care not to overmix to keep the muffins light and tender. A few streaks of flour are okay.
- Fold in the peaches: Carefully fold the diced fresh peaches into the batter so they are evenly spread without crushing them.
- Prepare the muffin tin: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray to prevent sticking.
- Fill the muffin cups: Spoon the batter into each prepared muffin cup, filling about two-thirds full to allow room for rising.
- Add optional toppings: If using, sprinkle chopped walnuts or pecans and turbinado sugar on top of each muffin to add crunch and sweetness.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool the muffins: Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
Notes
- Use ripe peaches for the best flavor and sweetness.
- Do not overmix the batter to keep muffins tender and moist.
- If fresh peaches are unavailable, frozen peaches can be used but should be thawed and drained of excess liquid.
- Optional nuts add a nice texture contrast but can be omitted for a nut-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
