Sink your teeth into the ultimate Vegan Peach Muffins, where juicy, sun-ripened peaches meet a tender, bakery-style crumb and a hint of cinnamon warmth. These muffins are the perfect way to channel the flavors of summer into a plant-based treat that feels just as at home at a leisurely brunch as it does as a grab-and-go breakfast or snack. Whether you’re a longtime vegan or simply craving something sweet and wholesome, this recipe makes it easy to enjoy peach season year-round, no eggs or dairy required.
Ingredients You’ll Need
What I love most about Vegan Peach Muffins is their use of simple, accessible ingredients that each bring something special to the table: structure, sweetness, tenderness, or that irresistible golden color. Here’s what you’ll need and why each one matters:
- All-purpose flour: The classic base for soft and fluffy muffins that still hold together perfectly in your hand.
- Brown sugar: Lends deep, cozy sweetness and a touch of molasses richness that pairs beautifully with peaches.
- Baking powder & baking soda: Both leaveners work together to guarantee a gorgeous rise and light crumb.
- Cinnamon: Adds just enough spicy warmth to make these muffins incredibly flavorful.
- Salt: A pinch of salt sharpens every flavor and keeps your muffins from tasting flat.
- Unsweetened almond milk (or other plant milk): Replaces dairy while keeping the batter moist and tender.
- Melted coconut oil (or other neutral oil): Gives each muffin a delicate crumb and rich mouthfeel without any butter.
- Apple cider vinegar: Reacts with baking soda to help the muffins rise, and keeps them ultra-soft inside.
- Vanilla extract: Deepens the aroma and brings cohesion to all those lovely flavors.
- Fresh or canned diced peaches: The star of the show! Their juicy bites bring freshness and a pop of color.
- Turbinado sugar (optional): Sprinkle on top for shiny, crunchy muffin tops that look straight out of a bakery.
How to Make Vegan Peach Muffins
Step 1: Prep the Oven and Muffin Pan
Kick things off by preheating your oven to 375°F (190°C), so it’s nice and hot when your muffin batter is ready. Meanwhile, line a 12-cup muffin tin with paper liners or lightly grease each cup. This not only prevents sticking, but also gives your Vegan Peach Muffins that classic, bakery-fresh look.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Be sure to combine everything thoroughly—this ensures each muffin will bake up with a perfectly balanced flavor and even crumb.
Step 3: Combine Wet Ingredients
Grab a separate bowl and stir together the unsweetened almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk until everything is completely smooth and the oil is fully incorporated; this step helps your muffins stay extra moist and decadent, all with zero dairy!
Step 4: Bring It All Together
Gently pour the wet mixture over the dry ingredients. Using a spatula or wooden spoon, mix just until you no longer see streaks of flour. Resist the urge to over-stir—doing so can make muffins tough. Your batter should look a little lumpy, and that’s exactly how you want it.
Step 5: Fold in the Peaches
Add those beautiful diced peaches to the bowl and fold them in ever so gently. You want the fruit to be evenly distributed, but not crushed—each bite of these Vegan Peach Muffins should have bursts of real peach throughout.
Step 6: Fill and Top the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you like a little sparkle and crunch, sprinkle turbinado sugar on top. This bakery secret gives your Vegan Peach Muffins an irresistible golden crust.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops spring back slightly to the touch and a toothpick inserted into a muffin comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling—though it’s honestly so tempting to sneak one warm!
How to Serve Vegan Peach Muffins
Garnishes
To make your Vegan Peach Muffins extra pretty, dust the tops with a little powdered sugar or add a light drizzle of vanilla glaze. Slices of fresh peach or a sprig of mint make a colorful finishing touch when you’re serving at brunch or a special breakfast table.
Side Dishes
These muffins are perfect on their own, but they’re lovely with a side of vegan yogurt and a handful of berries, or next to a smoothie bowl for a more substantial breakfast. If you’re hosting, try pairing with a pot of herbal tea or cold brew coffee.
Creative Ways to Present
Arrange the muffins on a rustic wooden board with whole peaches and edible flowers for a pretty spread, or pop them in a basket lined with a bright napkin for breakfast-on-the-go. For a picnic, wrap each muffin in parchment paper and tie with twine—friends and family will be so impressed by your presentation!
Make Ahead and Storage
Storing Leftovers
Vegan Peach Muffins keep beautifully at room temperature for about two days if stored in an airtight container. For longer freshness, you can refrigerate them for up to five days; just bring them back to room temperature for the best texture.
Freezing
These muffins are freezer-friendly! Let them cool completely, then pop them in a freezer-safe bag or container. They’ll keep well for up to three months—ideal for busy mornings when you want a home-baked treat without turning on the oven.
Reheating
To enjoy leftover Vegan Peach Muffins warm, simply microwave one for 15-20 seconds or reheat in a toaster oven until just heated through. If frozen, let a muffin thaw at room temperature, then warm it up as desired. The flavor and texture will be just like freshly baked!
FAQs
Can I use frozen peaches in Vegan Peach Muffins?
Absolutely! Frozen peaches work great in this recipe—just chop them into small pieces and stir them in straight from the freezer. They may add a minute or two to the baking time, but you’ll still get those juicy, delicious bites in every muffin.
What can I substitute for coconut oil?
You can use any neutral vegetable oil, such as avocado or canola oil, if you prefer. Each oil gives a slightly different flavor and texture, but all result in perfectly moist Vegan Peach Muffins.
Is it necessary to use apple cider vinegar?
Apple cider vinegar helps activate the baking soda, providing lift and tenderness to the muffins. If you don’t have it, you can use lemon juice as an alternative—just keep the same measurement.
Can I make these gluten free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just be sure it contains xanthan gum or another binder for best results.
How can I make Vegan Peach Muffins even more flavorful?
Try adding a pinch of nutmeg or some chopped pecans to the batter for extra spice and crunch. You could even toss in a handful of shredded coconut or a splash of almond extract for a unique twist.
Final Thoughts
I hope you’re as excited to bake these Vegan Peach Muffins as I am to share them with you. They’re simple, satisfying, and absolutely bursting with peachy goodness. Give them a try the next time you want a cozy, plant-based treat—your kitchen will smell amazing, and your taste buds will thank you!
